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Buffalo Wings (The Best)
Buffalo Wings (The Best)
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Buffalo Wings (The Best)

Preparation
30 MIN
Cooking
30 MIN
Makes
6 to 8 appetizers
Freezes
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Ingredients

Chicken Wings

Sauce

Preparation

Chicken Wings

  1. Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or top with a wire rack.
  2. On a work surface, section the chicken wings by cutting the joints to obtain 3 pieces. Discard the wing tips and keep the drumettes and wingettes. Pat dry with paper towels.
  3. In a large bowl, combine the cornstarch, salt and spices. Add the wings and toss to coat. Fry half of the wings at a time in the hot oil for 15 minutes or until cooked through and golden brown. Watch out for splattering. Drain on the paper towels and keep warm.

Sauce

  1. Meanwhile, in a small saucepan, bring all the ingredients to a boil, then simmer over low heat for 5 minutes or until the sauce has reduced by half. Pour into a large bowl. Add the cooked wings and toss to coat.
  2. Serve immediately with blue cheese dip and celery sticks.

Note

Chicken wings are sold whole or pre-cut. If they are whole, section them as indicated in the recipe. Either way, you should have 24 pieces.

Good with...

Comment

  1. This is my go-to recipe for Buffalo Wings. Fabulous. I usually coat the wings as directed, then bake them at about 350 45 min- 1hour till done. I then toss them in the warm sauce. Just as good as fried (but fried is maybe a tad better...too sinful though).

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.