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

30 MIN
30 MIN
6 to 8 appetizers


Chicken Wings



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.


  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.


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...


  1. Exquisite! From now on, this is my wings' recipe. I changed the hot sauce quantity and replaced the balanced with Ketchup. I cooked them in the oven: 435 for 25 min. Absolutely delicious.

  2. 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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Healthy Pick

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