Recipe by DIANE TAKIS
"A flavor packed alternative to traditional buffalo wing recipes."
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oil for frying
unbleached all-purpose flour
ground black pepper
cayenne pepper, or to taste
garlic powder, divided
onion powder to taste
1 1/2 teaspoons
hot pepper sauce
I really just used the sauce since I already love the way I fry my wings. The sauce was great! It tasted just like Bennigan's sauce. My husband will never buy wings anymore.
batter recipe was good, sauce left something to be desired.
I had to add a little more cayenne pepper to suit my taste, but it was exactly the recipe I was looking for; a fried spicy wing.
Have made many batches of wings, but this was by
far the croad favorite. Nice and cripsy.This is a nice recipe to email friends so they can make
wings like a pro!
These were awesome! I baked mine without the flour...just added the spices to the chicken and baked. Then spiced up the hot sauce on the stove and poured it over the wings and baked them a little more the get them crispy. EXCELLENT!
These were to die for! Yummy! Next time I will try it with boneless, skinless chicken breast.
Very tasty. However, for 24 wings (three segment wings) I had to double the batter recipe. Also, FYI, 4 cups of oil will only deep fry in a deep cooker that will allow only 4 wings at a time to cook and thus drives up the cooking time. Just plan accordingly or get more oil with a bigger pot. I found one stick unsalted butter with table spoon of garlic and 4 tbls of ground parmesan cheese to be a good dipping sauce. Also for traditional buffalo sauce, one stick of butter with a cup of Frank's Red Hot Buffalo sauce a good combination.
A nice alternative to the same old, same old. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Di's Buffalo Wings
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 285
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