Answers to Everyday Questions : Does anyone have any good buffalo chicken recipes?

Does anyone have any good buffalo chicken recipes?

11 Responses to “Does anyone have any good buffalo chicken recipes?”

1. libby l said :
   September 24th, 2010 at 11:34 am

   Original Anchor Bar Recipe

   Here is the original recipe created by Ms. Teresa Bellissimo, owner of
   the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from
   Totally Hot! The Ultimate Hot Pepper Cookbook.

   4 to 5 Lbs Chicken wings
   Freshly ground black pepper
   Salt (if desired)
   4 C Vegetable Oil
   4 Tbs butter or margarine (1/2 stick)
   5 Tbs Louisiana-brand hot sauce or Tabasco sauce
   1 Tbs white wine vinegar

   1. Chop off the tip of each chicken wing, and discard it. Chop the wing
   in half (cutting at the joint) to make 2 pieces. Grind on fresh black
   pepper and sprinkle with salt if desired.

   2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat
   fryer until it starts to pop and sizzle (around 400 degrees F). Add
   half the chicken wings and cook until they’re golden and crisp,
   stirring or shaking occasionally. When done, remove them to drain on
   paper towels and cook the remaining wings.

   3. Melt the butter or margarine over medium heat in a heavy saucepan, add
   the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from
   the flame immediately.

   4. Place the chicken on a warm serving platter, pour the sauce on top, and
   serve

   Recipe 2

   From: stevew@rb-csd.sandiegoca.ncr.com
   Date: Sat, 7 Aug 93 17:27:55 PDT

   This is a wing recipe from a guy who used to cook wings for a living in
   Buffalo.

   Get some Durkee’s Frank’s Original Red Hot Cayenne Pepper Sauce, there
   is “no” adequate substitute, you may have to ask your grocer to order it,
   or call Durkee/French’s at 714-526-3363. If it’s the little bottles, get
   two or three of them, I get the gallon jug from a restaurant supply place,
   cheap! It used to be called Frank’s Red Hot Pepper Sauce, then it was
   Durkee’s Louisiana Hot Sauce, but there already was a brand name Louisiana
   Hot Sauce. Still tastes the same!

   Acquire some margarine. Only margarine works right (correct taste and
   resistance to burning). Neither oil nor butter will substitute.

   Get the wings cut up, and start heating up the frying grease. Some
   revisionist (or health-conscious) types insist on other cooking methods,
   but there is nothing like the real crisp-on-the-outside moist
   -and-chewy-on-the-inside texture of fried wings.

   Make up the sauce. Put the Durkee’s and margarine into a skillet or
   saute pan big enough to comfortably hold one fryer-load of wings. The
   total amount of sauce at once should be about a quarter of an inch in the
   bottom of the pan.

   The proportions are:

   Equal parts is the nominal starting point (called “medium” in Buffalo).
   A bit of tingle, but not very spicy.

   Undiluted Durkee’s doesn’t taste as good, but is pretty hot. Three to
   one, Durkee’s to margarine is about as hot as I like it.

   For the really timid (like kids) just a splash of Durkee’s in the margarine
   gives a little flavor but no noticeable hot. The idea is to cook up the
   Durkee’s and margarine to a bit thicker consistency. It should simmer for
   5 minutes or so, then be kept hot.

   You can make up just one batch of sauce for a bunch of wings. You can just
   add more ingredients to the pan as you use up the sauce. When you add more
   ingredients, you can adjust the spiciness.

   I use this to satisfy everybody, I start out with all the margarine I plan
   to use, and put in just a splash of Durkee’s. That makes a few wings for
   the kids. Then a bunch more Durkee’s to make the wings medium. Still more
   Durkee’s to get it the way I like it.

   Fry the wings. They’re cooked when the bubbles slow down significantly.
   This takes seeing it once to know just how much bubbling corresponds to
   “done,” but it doesn’t take a rocket scientist to get it right. At home,
   I put the “drumettes” in first, because they take a minute or two longer
   to cook. As always with frying, be sure that you don’t put in so much
   food that the temperature of the fat drops below 325 or so, and have the
   heat on so it gets back up to 375 ASAP.

   As the wings finish cooking, take them out and drain thoroughly. I
   generally put them in a strainer held over the fat. Don’t pile them up
   in a bowl, or the fat will cool and congeal before it runs off!

   Once the wings are drained, put them in the sauce and get the wings covered
   with sauce. The official restaurant way to do this is to toss them in the
   air, but your stove cleaner may not appreciate this.

   Use tongs to pick the wings out of the pan and let the sauce drain off.
   Toss the wings on a grill or in a hot oven for a few minutes at this point
   to “bake on” the sauce.

   Serve with celery sticks and blue cheese dressing on the side. Yes, the
   BCD *is* for the wings! But make sure it is good BCD, with nice chunks of
   good cheese. (One of the sadder realizations of my growing up is that there
   are some things you just can’t get, restaurants get a special Kraft dressing
   that comes only in five-gallon containers that must be continuously
   refrigerated. Great stuff, not available to you and me.)

   Blue Cheese Dressing

   1 cup mayonnaise
   2 tbs. finely chopped onion 1 tsp. finely minced garlic
   1/4 cup finely chopped parsley 1/2 cup sour cream
   1 tbs. lemon juice 1 tbs. white vinegar
   1/4 cup crumbled blue cheese salt, pepper, cayenne to taste

   Combine and chill for an hour or longer. Makes 2.5 cups.
2. chefgrille said :
   September 24th, 2010 at 12:23 pm

   I do! And it’s easy!

   1 cup butter/margarine
   1/3-1/2 cup favorite hot sauce (I always use Louisiana Hot Sauce)
   1 packet Good Seasonings Italian dressing mix

   Melt it together while whisking.

   Do NOT leave out that dressing mix! It’s the key ingredient!
3. hulahoops said :
   September 24th, 2010 at 1:05 pm

   I grew up in Rochester, NY…just outside buffalo. Wings are king there. You have to use Frank’s Red Hot. Don’t use Tabasco…it’s just not the same. And for those other people that are adding weird ingriedients, don’y listen to them:(

   The way we did it was put some butter and brown sugar and cook till it’s like a caramel, then pour that into the hot sauce…Add a little cider vinegar and there you go…the most addictive sauce there is. There is a recipe on the side of the bottle but you need to add a couple of TBSP of brown sugar to the mix.

   Fry the wings for 12 minutes and toss imediately. Ranch is adequate but bleu cheese is the best.

   But again…you MUST use Franks!
4. tiny winee said :
   September 24th, 2010 at 1:41 pm

   get some buffalos and some chickens and blend them up in a huge blender… a little blood but it tastes amazing!!! good stuff…very nice
5. bakertoni2007 said :
   September 24th, 2010 at 2:23 pm

   This is a baked version of the popular spicy appetizer. Use more or less cayenne to taste.”

   INGREDIENTS
   4 skinless, boneless chicken breast halves – cut into finger-sized pieces
   1/4 cup all-purpose flour
   1 teaspoon garlic powder
   1 teaspoon cayenne pepper
   1/2 teaspoon salt
   3/4 cup bread crumbs
   2 egg whites, beaten
   1 tablespoon water
   DIRECTIONS
   Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with a nonstick spray.
   In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
   Shake the chicken pieces with the seasoned flour. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.
   Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear.
6. Sweet Gran said :
   September 24th, 2010 at 2:39 pm

   To a (medium)can of tomato SAUCE add:
   2 tablespoons Cayenne(more if you want…)
   1 tablespoon dry mustard (1/4 C if prepared)
   1 tablespoon dark molasses(more if you like it sweet)
   1/2 tablespoon curry powder (brings out other flavors)
   1 TEASPOON Liquid Smoke(it comes in a bottle at a good market)
   Mix together, a day ahead is better, marinate chicken as long as 24 hr in fridge, broil and oooooh yes, SOOOOO GOOD!!!
7. walker stumbler said :
   September 24th, 2010 at 3:33 pm

   Here’s a simple, yet delicious boneless buffalo chicken wings recipe.

   Get some wings, chopped off and discard the tips, cut the wings into half at the joints and deboned them. Marinade it with salt and pepper, garlic powder and a little cooking sherry if desired to enhance the chicken flavor.

   Prepared your buffalo sauce by using Heinz ketchup, Louisiana hot sauce and melted “it taste like butter” margarine. I prefered using an oil that’s has a good flavor and yet healthy (not saturated fat) for healthy diet reasons. No trans fat!

   First pour the amount of ketchup you required for the sauce, then add in the amount of hot sauce per your taste buds. Mixed the two well and only then do you add in the melted margarine which will give you the consistency of the sauce that will help to bind the sauce to the chicken wings when you toss the chicken in the sauce. Use your discretion of how much melted margarine you need as you pour it over the sauce mixture. Set sauce aside.

   Have a taste, you could add garlic powder, chopped/powder ginger, powdered onions, fennel powder, cilantro or whatever for variety of taste. Use your own concoction.

   Even the type of ketchup and hot sauce can be your normal favorite brands, not necessary the ones I’ve suggested here.

   Fried the cut up boneless chicken wings and drain them on the scotch towels before tossing them in the buffalo sauce. Using tongs to pick the sauce coated wings, put them on your serving dish; garnished with fresh cut celery and ranch or bleu cheese dressing.
8. scrappykins said :
   September 24th, 2010 at 4:08 pm

   Authentic Buffalo Chicken

   The Sauce
   Of the ingredients below there is 1 key, beyond the obvious Louisiana hot sauce, the white vinegar. This sauce will be hot for the uninitiated. However if you like them hotter then add 1 dried and ground habanero pepper. This should make enough sauce for 40 wings.

   6 ounces Louisiana Hot Sause
   1/2 stick of butter
   1 teaspoon cayenne pepper
   1 teaspoon fresh ground black pepper
   1/2 teaspoon salt
   1 tablespoon white vinegar
   1 tablespoon lemon juice
   2 tablespoon sugar
   2 teaspoon Dijon mustard
   Cooking your wings
   The wings are best when crisp and dry. Deep-frying is popular. However we have found that grilling works even better. Grilling is less messy and healthier. Tip – Don’t bother turning each individual wing. Simply use a spatula and “Flip”. Randomness will insure that all sides will get their turn facing towards the heat source since you will be turning your wings every 15 minutes,

   On grill place frozen wings.
   Set for indirect heating.
   Grill for 1 hour 15 minutes turning every 15 minutes.
   Cook until crisp and dry.
   Sauce the wings
   Do not put sauce onto your wings while cooking on the grill. Dip the wings into the sauce, while hot, after they have completed cooking and have been taken from the grill.

   Take the wings off the grill and place into a bowl.
   Take the sauce off of heat.
   Using tongs, submerge 4-5 wing at a time in the sauce.
   Remove wings to serving platter.
   Pour any remaining sauce directly onto wings.

   This is great too!
   Buffalo Chicken Dip

   4 boneless skinless chicken breast halves, boiled and shredded
   1 12 ounce bottle hot sauce
   2 8 ounce packages of cream cheese
   1 16 ounce bottle Ranch dressing
   1/2 cup chopped celery
   8 ounces Monterey Jack cheese or Cheddar Cheese, grated

   In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.
   In a saucepan, combine the cream cheese and ranch dressing over medium heat until smooth.
   Pour this mixture evenly over the chicken. Sprinkle with chopped celery and then shredded cheese.
   Bake uncovered at 350 degrees for 30-40 minutes or until bubbly. (Watch that the top doesn’t get browned.) Let stand 10 minutes.
   Serve hot or warm with Doritos “Scoops” (you need a sturdy chip for this!) or celery sticks.
9. Jesi said :
   September 24th, 2010 at 4:54 pm

   Buffalo Chicken Tenders
   1/2 c all purpose flour
   1/2 c hot cayenne pepper sauce
   1 c dry bread crumbs
   4 boneless; skinless chicken breast
   1 nonstick cooking spray

   Preheat oven to 425. Place flour, hot sauce and bread crumbs each in its own shallow dish. Dip chicken strips into flour, then hot sauce, then crumbs-coat evenly with each. Place coated strips about 1 inch apart on lightly sprayed cooking sheet and bake for about 8 min. Turn chicken over and spray with cooking spray; cook for 2-3 more minutes, or until chicken is cooked through and breading is golden brown.
10. £¥£$ said :
    September 24th, 2010 at 5:22 pm

    Ingredients
    2.5 pound(s) chicken wings or “drumettes”
    1/2 c crystal cayenne sauce or a Louisiana hotsauce
    1/3 c melted butter

    Directions

    I like to pan fry the wings, but you could bake the wings 1 hour at 425 degrees F or deep-fry about 12 minutes. Remember when you pan fry to make sure and drain all liquid when done frying. Add sauce and butter, then simmer and turn all peaces to coat…. let the sauce and wings simmer uncovered on low heat a few minutes and then turn off heat… sauce will thicken in a minute or two and you may want to coat the wings in it. I serve the wings traditionally with a good blue cheese salad dressing for dipping the wings in and garnish with strips of celery…
11. Deb said :
    September 24th, 2010 at 5:57 pm

    Hooter’s® Chicken Wing Hot Sauce

    3 Sticks softened Butter
    1/2 Cups + 2 Tbs. Tabasco Sauce
    3 Tbs. Brown Sugar
    3/4 tsp. Paprika
    3/4 tsp. Salt
    1 Tbs. Balsamic Vinegar
    3/8 tsp. Cayenne Pepper
    2 Tbs. Chili Sauce
    Mix everything together and enjoy! Will stay fresh in refrigerator for up to 2 weeks
12. longchamp tote said :
    May 17th, 2012 at 12:42 am

    There are some interesting deadlines on this article however I don’t know if I see all of them middle to heart. There is some validity but I’ll take maintain opinion until I look into it further. Good article , thanks and we would like extra! Added to FeedBurner as nicely