Buffalo Wings – Restaurant Style (Made at Home)

Buffalo Wings – Restaurant Style (Made at Home)

I am a Buffalo Wing snob and this recipe is inspired by Outback’s Kookaburra Wings. I won’t go as far to call these a copycat. However, my husband and I agree they are so much better than wings we’ve had at many restaurants. We have a tradition of watching the Detroit Red Wings at a sports bar and eating Buffalo wings. Isn’t that cute? Come on, it’s a little cute. We try to do this once a year, preferably during playoffs (assuming the Red Wings are in the playoffs). This year I offered to make wings at home, and my husband thought that was a great idea. The recipe below is for mild wings which is my husband’s preference. I’ll indicate how you can make them hotter.

Who invented Buffalo wings

One story is they originated from the Bellissimo family who owned Anchor Bar in Buffalo, NY. They were sent more wings than backs and necks which they used for homemade chicken stock. They made them one Friday night after midnight when their Catholic patrons and their son’s friends could eat meat again. Another story is John Young from Wings ‘n Things fame, a local competitor of Anchor bar, made a breaded version of wings. He got the idea from a traveling boxer who told him about a successful D.C. restaurant making them. The bottom line is that wings were inexpensive in the sixties and seventies. They made a good bar snack and rose to fame. Here’s more on the origin of Buffalo wings.

Buffalo Wings – Restaurant Style (Made at Home)
3 lbs of wing sections (this yielded about 18 wingettes and drummettes)
1/4 cup of flour (you could use a gluten-free blend, paleo compliant, or omit for Keto)
3/4 teaspoon of pepper
17 oz bottle of olive oil (I strained the oil and am saving it for up to 3 uses)
1/4 cup of butter (I used unsalted)
1/8 cup of hot sauce (I used Frank’s Hot Sauce – this amount will make mild wings – use more for a hotter sauce)
1 teaspoon of chili powder
3/4 teaspoon of salt
1/2 teaspoon of cayenne (this amount will make mild wings – incrementally increase for hotter wings)
1/4 teaspoon of paprika
1/4 teaspoon of onion
1/4 teaspoon of garlic

1) Pat dry the chicken wings with paper towel.

2) Cut off the wing tip and freeze for a later use like making Homemade Chicken Stock.

3) Find the joint between the drummette and the wingette then cut between the joint

4) Continue until you’ve cut all the wings you should have 16 – 20 pieces.

5) Mix flour and pepper in a small dish.

6) Toss the drumettes and wingettes in the flour mixture in batches.

7) Place batches of wings in olive oil preheated to 350 degrees and fry for 5 minutes on the first side.

8) Flip chicken wings with tongs to cook for 5 minutes on the second side.

9) After 10 minutes of total frying flip the wings back to side one for a final 5 minutes of cooking.

10) The frying will take at least two batches of 9 pieces each. After the first batch is done place the wings on paper towel to help absorb extra oil. You can keep the first batch warm in an oven heated to 250 degrees in an oven-safe dish as you make the second batch.

11) Repeat the same steps for the second batch of wings. While the second batch is frying mix the remaining dry spices for the wing sauce: chili powder, salt, cayenne, paprika, onion, and garlic.

12) Melt the butter and pour in a mixing bowl large enough for all 18 wing pieces.

13) Add the hot sauce to the butter.

14) Add the spice mixture to the butter mixture.

15) Blend the mild sauce mixture.

16) After draining the second batch of wings on paper towel place all the wings in the bowl with the sauce mixture. Toss and flip the wings in the bowl to coat them evenly.

17) At this point eat and enjoy, or let cool and freeze in a single layer on a cookie sheet.

18) You can reheat fully cooked and frozen wings in a 400 degree oven for 15 – 20 minutes.

You might also like


Whole30 – Paleo Ranch Dressing

 


Mini Pepper Nachos

Potato Pancakes – German Style

 


Keftedes (Greek Meatballs)
This recipe has no ratings just yet.

Buffalo Wings - Restaurant Style (Made at Home)

June 8, 2013
: 4
: 15 min
: 15 min
: 30 min
: Intermediate

By:

Ingredients
  • 3 lbs of wing sections (this yielded about 18 wingettes and drummettes)
  • 1/4 cup of flour (you could use a gluten-free blend, paleo compliant, or omit for Keto)
  • 3/4 teaspoon of pepper
  • 17 oz bottle of olive oil (I strained the oil and am saving it for up to 3 uses)
  • 1/4 cup of butter (I used unsalted)
  • 1/8 cup of hot sauce (I used Frank's Hot Sauce - this amount will make mild wings - use more for a hotter sauce)
  • 1 teaspoon of chili powder
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of cayenne (this amount will make mild wings - incrementally increase for hotter wings)
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of onion
  • 1/4 teaspoon of garlic
Directions
  • Step 1 Pat dry the chicken wings with paper towel.
  • Step 2 Cut off the wing tip and freeze for a later use like making Homemade Chicken Stock.
  • Step 3 Cut off the wing tip and freeze for a later use like making Homemade Chicken Stock.
  • Step 4 Continue until you’ve cut all the wings you should have 16 – 20 pieces.
  • Step 5 Mix flour and pepper in a small dish.
  • Step 6 Toss the drumettes and wingettes in the flour mixture in batches.
  • Step 7 Place wings in olive oil preheated to 350 degrees and fry for 5 minutes on the first side.
  • Step 8 Flip chicken wings with tongs to cook for 5 minutes on the second side.
  • Step 9 After 10 minutes of total frying flip the wings back to side one for a final 5 minutes of cooking.
  • Step 10 The frying will take at least two batches of 9 pieces each. After the first batch is done place the wings on paper towel to help absorb extra oil. You can keep the first batch warm in an oven heated to 250 degrees in an oven-safe dish as you make the second batch.
  • Step 11 Repeat the same steps for the second batch of wings. While the second batch is frying mix the remaining dry spices for the wing sauce: chili powder, salt, cayenne, paprika, onion, and garlic.
  • Step 12 Melt the butter and pour in a mixing bowl large enough for all 18 wing pieces.
  • Step 13 Add the hot sauce to the butter.
  • Step 14 Add the spice mixture to the butter mixture.
  • Step 15 Blend the mild sauce mixture.
  • Step 16 After draining the second batch of wings on paper towel place all the wings in the bowl with the sauce mixture. Toss and flip the wings in the bowl to coat them evenly.
  • Step 17 At this point eat and enjoy, or let cool and freeze in a single layer on a cookie sheet.
  • Step 18 You can reheat fully cooked and frozen wings in a 400 degree oven for 15 – 20 minutes.

5 thoughts on “Buffalo Wings – Restaurant Style (Made at Home)”

Leave a Reply

Your email address will not be published. Required fields are marked *


Verified by MonsterInsights