Buffalo Chicken Wings

Buffalo wings are the one dish I make at my house that disappears quicker than I can make them.  They are time consuming to make since I have to make a minimum of 50 to 70 wings at a time to feed my hungry men. I am asked to make them at least once a week and have to make them in small batches since I don't have a commercial deep fryer, I keep hinting but one hasn't been delivered to my home as of yet!

Living so close to Buffalo New York we've had wings at all the hot spots in Western New York ~ home of the Buffalo Wings so my boys know good wings and where to get them.  After spending years trying different seasonings and sauces my recipe is ridiculously simple, easy, and delicious; served with a side of celery and blue cheese dip (I use Kraft's Roka Blue Cheese Dressing which I think is the best tasting blue cheese dressing on the market with huge chunks of blue cheese throughout which I simply LOVE), we can't forget about a nice cold bottle of Canadian beer (we do know how to make good beer) and generally before I ring the dinner bell the bowl for the bones is quickly filling up.

Our Buffalo Chicken Wings pair extremely well with our Stromboli recipe for the perfect wings and pizza night!


2 pounds of split wings

1 to 2 litres of vegetable oil

2 tbsp of butter

1 cup of hot sauce

Optional wing sauce ingredients:  salt/pepper to taste, cayenne pepper to taste, splash of vinegar


Heat oil to 350F in a Dutch oven on your stove top or deep fryer.

DO use a thermometer if using a Dutch oven to ensure the proper cooking temperature is reached and gently place one wing at a time so that the temperature of the oil remains constant and does not drop or the wings will stick to the bottom of the pot.  Deep fry until golden brown and cooked through; the wings will rise to the top when they are cooked through; keep them in a couple of minutes longer if you like crunchy, well-done wings.

Place cooked wings in a drainer basket or on a plate lined with paper towel to absorb all the oil. Keep the wings warm until you're ready to toss in wing sauce.


Melt 2 tbsp of butter in a frying pan over medium heat and add a cup of hot sauce (Louisiana hot sauce is really good) and simmer until the sauce thickens and bubbles.  You can add seasonings to the sauce as it is reducing such as salt/pepper, cayenne pepper to kick up the heat and even a splash of vinegar if you like.

Combine wings with wing sauce in a bowl with a lid (I use an old Margarita drink mix bucket that comes with a lid: shake well until they're coated perfectly).