Pretty much anyone who isn’t a vegetarian can agree that sometimes buffalo wings are the most perfect snack ever. Whether it’s watching your favorite football game, poker night, or movie night with the family, buffalo wings are always everyone’s favorite thing to see. However, if you’re hosting the get-together, sometimes making these amazing snacks can seem overwhelming or intimidating. I get it – I was the same way. And almost as though they read my mind, Frank’s RedHot made a cookbook filled with insanely delicious recipes, including everyone’s favorite classic buffalo wing recipe! Can we say “Hallelujah”?!?!
We are a house that likes a touch of heat in our food. Hot sauce on our eggs. Jalapenos on our burgers. Red pepper flakes on our pizza. You get the drift. But there are times that the only thing that will satisfy is classic buffalo wings, and the only way to make them perfectly is to use Frank’s Red Hot Sauce. I can say that without any question because I have actually mastered the art of the perfect classic buffalo wings recipe since getting the Frank’s cookbook. Enough that this past Friday night my husband actually told me that I make the best buffalo wings, and they are his favorite thing I make! Everyone pause and savor this moment with me, yes? A man who lives for spicy food, who has eaten countless hot wings at countless places all over the country, and he tells me that my wings are better than any he’s ever had?????? It was truly a Dear Diary moment, I’m not going to lie.
Anyway, I told you that story to tell you this story: YOU can make these wings too! If you can turn on a stove, shake a ziplock bag, and set a timer, you’ve honestly got all the skills needed to whip up this crowd-pleasing treat anytime you (or your guests) want!
Here’s the recipe:
Classic Buffalo Wings
Makes 4 servings
24 chicken wings, separated into drums and flats
1 1⁄2 tablespoons instant flour
salt to taste
freshly ground black pepper to taste
canola oil for frying
1 1⁄2 cups Frank’s® RedHot® Buffalo Wings Sauce
1. In a large bowl, toss the wings with flour, salt, and pepper to taste. Set aside.
2. In a 12-inch skillet, heat 2 inches of canola oil to 350°F. Add half of the wings to the skillet. Fry until golden brown on both sides, about 10 minutes, turning as needed with tongs to make sure pieces are evenly browned. Remove to a large bowl and toss with the sauce. Repeat with the remaining wings. Toss again. Serve immediately.
**Serve with plenty of napkins, celery sticks, and blue cheese or ranch dressing. Making wings for a crowd? Double or triple the recipe and keep the cooked wings warm on a platter in a 200°F oven.
Now admit it: You expected more, right? More ingredients? More steps? More difficulty? And now you see you were wrong! I watched TV chefs making wings with like 10+ ingredients and just as many steps to follow. Who wants to be in charge of something that difficult when they’re trying to make a spread of yummy-ness in a certain time frame? Not I! So now you know my secret to perfect buffalo wings: Frank’s RedHot and their new cookbook filled with awesome dishes for any occasion!