Buffalo Chicken Wings for Super Bowl Sunday: Picture Recipe in 8 Easy Steps

Categories: Recipes, Sietsema

1. Buy -- Go to Western Beef or a similar discount supermarket and buy the biggest and cheapest tray of wings you can find. Remember that each wing makes two Buffalo wings.

2. Butcher -- Locate the joint between the wing segments, and cut the wings with a sharp knife into three pieces. Discard the tip (on the right in the photo), and save the other two pieces. (For the frugal: You can use the tips to make chicken stock.)

3. Season -- Shake salt and freshly ground black pepper over each winglet on both sides.

4. Fry -- Cover the bottom of a nonstick pan with peanut oil, and fry the wings on both sides till they're light to medium brown.

5. Drain -- The winglets on paper towels or newspaper.

6. Mix -- Equal amounts (you can eyeball it) of butter and Frank's RedHot in another skillet.

7. Soak -- The winglets for a few seconds, turning frequently, in the butter-hot sauce mixture.

8. Plate -- The wings, and provide extra butter-hot sauce for dipping. Celery and bottled blue cheese dressing are optional.

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Fat fried in fat for fat people . . . but tasty. Very authentic recipe as I remember from Rochester/Buffalo in the very early 80's. Add extra ground peppers of your choice to make them "Atomic". Some bars used to deep fat fry them frozen to get a good crisp on the outside while keeping a moist interior. That's probably a good way to poison yourself. I just broil them. Easier and less messy with no sacrifice in tastiness or food safety. Do not veer from butter and Frank's though. No substitute for Frank's if you want the real deal.


What a dish of fat! But if you insist the wings at Costco are $17.00 for 10 lbs.   needachef@yahoo.com


This will probably stop several people from eating wings.