Original Buffalo Wings Recipe - Allrecipes.com
Original Buffalo Wings Recipe
  • READY IN 30 mins

Original Buffalo Wings

Recipe by  

"If you are looking for a less greasy alternative, grill the meat instead of frying. Serve with blue cheese dressing. You can also use thighs in this recipe. Using thighs is less wasteful - no bones, no tips to throw away. Just good eating! Serve these wings with blue cheese dressing."

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Ingredients Edit and Save

Original recipe makes 24 wings Change Servings

Directions

  1. Heat oil in a deep-fat fryer or large heavy pot to 375 degrees F (190 degrees C).
  2. Cut off tips, and separate each wing at the joint. Sprinkle with salt and pepper.
  3. Place half of the wings in the deep fryer. When the wings are golden brown and crisp, remove them and drain well. Salt wings to taste. Add remaining wings and repeat frying process. Once wings have drained a bit, place them in a large mixing bowl.
  4. Melt butter or margarine in a small saucepan. Mix in hot sauce and vinegar. Pour melted sauce over the cooked wings, and mix to coat the wings with sauce.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2011

I didn't try this recipe yet, but in the creator's defense, I think there has been a misunderstanding. Reviewers are complaining the recipe wasn't hot (spicy) enough. Where the recipe submitter states to use "2 teaspoons hot pepper sauce", I believe she is referring to McIlhenny's Tabasco sauce, which is nearly 10 X hotter than Frank's REDHOT. Any chef worth her salt in the kitchen knows that peppers (and their derivatives, i.e. hot sauce) have a heat rating scale varying from zero (red bell pepper) to 16 million (Pure capsaicin and Dihydrocapsaicin). Frank's REDHOT rates 450 units on the heat scale; McIlhenny's Tabasco rates 2,500-5,000 units; therefore Tabasco is roughly 5-10 times hotter than Frank's. If so inclined, try the recipe again, and make the adjustments, either use Tabasco as the recipe is written @ 2 tsp., or use 5-10 times the Frank's (2 teaspoons X 5-10, anywhere from 3.5 to 7 Tablespoons, which is nearly 1/2 cup Frank's). Add slowly to taste. I realize the cooking levels and knowledge of participants on this site varies as much as the pepper ranking scale, so let's cut each other a bit of slack and work together to share some fantastic recipes, Allrecipes cooks! Cheers!

 
Most Helpful Critical Review
Jan 25, 2004

My husband likes his wing spicy. Unfortunately he hated this sauce. Said it tasted too vinegary and had no spice. I won't make this again.

 

23 Ratings

Sep 27, 2006

First, the picture listed is NOT how the wings should look. You should have golden brown wings that are well done (that's the way we enjoy them, anyway) second, Red Hot pepper sauce usually makes the best sauce. I only add as much butter as needed, depending on the heat you're looking for. More heat = less butter. If you are really looking for REALLY HOT wings, cook your RED HOT pepper sauce until reduceded by about a third. You will then LOVE the heat it brings on. And one other thing, DO NOT add any vinegar to this recipe and be sparing with the salt. Any pepper sauce you use will have more that enough vinegar already as well as sodium. PS I've been making these for 15 years and have never had one person not love them.

 
Feb 12, 2004

Aww heeeellll no! Ya finnah call these wings? Yo, this recipe is staler than my old Tone Loc records. Tarek Bourie in the hiiizzzzooouuuusssse!

 
Jan 25, 2004

I like them. They could be hotter, if you like it that way - easy fix - just add more cayenne.

 
Mar 13, 2008

This is NOT the original recipe. There is no added vinegar to the Frank's Hot Sauce and butter. Also, this is so bland. You need at least 1/2 cup of Frank's to give it any heat.

 
Jan 25, 2004

This recipe I thought was tasteless. Definitely not hot enough.

 
Jan 26, 2008

It's a good sauce, but it does lack any heat. I used a good spicy pepper sauce, but the extra vinegar cut the heat too much. Also, one tip that helps increase the heat a little: once you've coated the wings with the sauce, throw them back into the fryer for a minute more or so. Then drain and re-coat. Very good stuff.

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 0 g
  • < 1%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 50.7 g
  • 78%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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