REAL and AUTHENTIC Buffalo Wings

This recipe is published here with the gracious permission of Tonya Reiner.

I received email from Tonya that included the following:
"Great Stuff, but your recipe for chicken wings is a little tame and bland. I made chicken wings in the Buffalo, NY area where the whole concept originated and I thought you might want the real ingredients.

Now, my chicken wings recipe can make my lips go numb so this one's got to be GOOD!

Deep fry wings until crispy, not just until they float in oil. ( this
isn't a sign of doneness in chicken)   If you don't get the wings
crispy, they won't stand up to the sauce and get soggy.  Yuk!  I usually
timed them to 4-5 minutes in oil that was 400 degrees.

Sauce:

1		stick of butter, melted and bubbly
1	T	Garlic Powder
1	tsp	red pepper (or to taste)
		Salt and pepper to taste
1/2	tsp	onion powder
1	c	Frank's Red Hot Sauce

If extra hot is desired, add hot pepper flakes to taste

Toss the crispy wings in the sauce for 1 minute, then drain.  Serve with
bleu cheese dressing.  

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