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Crispy Buffalo Chicken Wings

Name: Crispy Buffalo Chicken Wings
Prep time: 2400 s
Cook time: 1500 s
Total time: 4200 s
Yield: 12
Ingredients: 200 grams Wheat flour white all-purpose unenriched; 1 tablespoon Spices paprika; 1 teaspoon Spices pepper red or cayenne; 1 1/2 teaspoon Spices garlic powder; 1/2 teaspoon Salt table; 1/2 teaspoon Spices pepper black; 3 pounds Chicken broilers or fryers wing meat and skin raw; 100 grams Oil peanut salad or cooking; 250 grams McDONALD'S Spicy Buffalo Sauce; 125 grams NESTLE UNSALTED BUTTER; 3 tablespoons Honey

70'

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This recipe guides you through making crispy and flavorful buffalo chicken wings, perfect for serving with a side of ranch or blue cheese dressing.

Not included in this recipe

Treenut

Fish

Egg

Crustaceans

Treenut-Free

Fish-free

Egg-Free

Ingredients

Servings

- 12 Portions +

Wheat flour, white, all-purpose, unenriched

200 grams Wheat flour, white, all-purpose, unenriched

Spices, paprika

1 tablespoon Spices, paprika

Spices, pepper, red or cayenne

1 teaspoon Spices, pepper, red or cayenne

Spices, garlic powder

1 1/2 teaspoon Spices, garlic powder

Salt, table

1/2 teaspoon Salt, table

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Chicken, broilers or fryers, wing, meat and skin, raw

3 pounds Chicken, broilers or fryers, wing, meat and skin, raw

Oil, peanut, salad or cooking

100 grams Oil, peanut, salad or cooking

McDONALD'S, Spicy Buffalo Sauce

250 grams McDONALD'S, Spicy Buffalo Sauce

NESTLE UNSALTED BUTTER

125 grams NESTLE UNSALTED BUTTER

Honey

3 tablespoons Honey

Crispy Buffalo Chicken Wings

Nutri value

Go to instructions

Instructions

5 Steps

70'

Total

40'

Preparation

25'

Cooking

Waiting

Step by step

1 of 5

10'

Step 1

Season the Wings:
• In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.
1 cup all-purpose flour, 1 tablespoon ground paprika, 1 teaspoon cayenne pepper, 1½ teaspoons garlic powder, kosher salt, ground black pepper
• Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture.
3 pounds bone-in, skin-on chicken wing portions

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2 of 5

30'

Step 2

• Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture.
• Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.

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3 of 5

15'

Step 3

Fry the Wings:
• While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.
cooking oil
• Fry the wings in batches of 10, for 10-15 minutes; or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.

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4 of 5

10'

Step 4

Make the Buffalo Wing Sauce:
• Heat the butter, hot sauce, and honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.
1 cup Buffalo sauce, ½ cup salted butter, 3 tablespoons honey
• Use a whisk to stir the sauce often while cooking, about 10-15 minutes.

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5 of 5

Step 5

Toss and Serve:
• Once all the wings are done and drained of oil, add them all to a large bowl and toss in the buffalo sauce.
• Serve immediately, with ranch or blue cheese dressing for dipping.

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