Fried Rosemary Buffalo Chicken Wings Food

FRIED ROSEMARY BUFFALO CHICKEN WINGS

Steps:

• Season chicken over night with hot sauce and rosemary and keep in fridge.
• In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380°F Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380°F between batches.
• In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, Rosemary and salt to taste. Add fried wings and toss to coat.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE

Steps:

• For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
• For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
• For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
• In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
• As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

BUFFALO CHICKEN WINGS

Steps:

• Cut up wings, rinse and pat wing pieces dry.
• Dust wing pieces in flour.
• Heat oil in a large pot or skillet about 1"-2" deep to 375F degrees (Medium to medium high heat).
• Take wing pieces shake off excess flour put in pot and fry in oil until crispy, about 5 minutes per side (Turn often to keep from burning).
• Fry in"batches" to keep from over crowding.
• Drain wings on paper towels on a broiler rack.
• Keep warm in a 200 degree oven until all wing pieces are done.
• Make sauce by melting 1 part butter to 2 parts Crystal hot sauce (1 stick butter= 1/2 cup, 1 cup Crystal hot sauce).
• You can add a dash of vinegar and some cayenne pepper or a dash of Tabasco to make it hotter if you wish!
• Dip the wing pieces in the sauce and serve with the Celery and Carrot sticks with LOTS of the Blue Cheese Dressing.
• NOTE: This recipe came from the famous"bar" in Buffalo NY.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• For the sauce; in a small saucepan combine the butter, hot sauce, black pepper, salt and 1/2 teaspoon garlic powder; bring to a simmer over medium-low heat.
• Reduce heat to low and simmer uncovered for about 20 minutes stirring occasionally; remove from heat and set aside to be coated with the wings later.
• For the wings; in a bowl combine flour, paprika, cayenne (you may adjust cayenne to suit heat level) 1/2 teaspoon garlic powder, onion powder and seasoned salt.
• Place the wings in a shallow dish and sprinkle the flour mixture over; mix using hands to coat evenly and completely (I use disposable rubber gloves for this!).
• Cover the dish and refrigerate for 2 hours (THIS IS IMPORTANT, the wings must be refrigerated for that amount of time!).
• Heat oil in a deep-fryer to 375 degrees F (the oil should be just enough to cover the wings completely, about 1-1/2-inches or more).
• Fry the flour-coated wings in hot oil for about 10-15 minutes or until parts of the wings begin to turn brown.
• Remove from heat then place wings in a serving bowl; add in prepared hot sauce mixture and turn the wings to coat with the sauce.
• You may serve the wings as is or place on a baking sheet and bake in a 250 degree oven for 10 minutes.
• Serve with a blue cheese dip.

RESTAURANT-STYLE BUFFALO CHICKEN WINGS

Steps:

• 1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
• 2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
• 3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

LOW-FAT BROILED BUFFALO CHICKEN WINGS

Steps:

• Put wings in a large pot and boil for 15 minutes. This will help to get most of the chlesterol and fat out.
• Preheat oven to 400 degrees.
• Spread olive oil on a baking sheet and bake wings 20 minutes or until cooked through.
• In a small pot, combine butter, hot sauce, barbecue sauce, brown sugar, garlic powder, worcestershire sauce, chili powder, cayenne, and cumin.
• Bring to a boil, and simmer for 3 minutes.
• With tongs, dip the wings in sauce, and serve.

BUFFALO CHICKEN WINGS

Steps:

• Heat oil in fry daddy or fryer.
• Cut each chicken wing at joints to make 3 pieces and discard the tip.
• Combine the flour garlic and seasoning salt in gallon size zip lock bag.
• Place chicken in bag and shack until it's all well coated.
• Fry in fryer until done.
• Remove chicken to a paper towel lined dish and drain.
• Meanwhile, mix the buffalo ingredients into a bowl.
• Add chicken and toss until evenly coated with buffalo mixture.

BEA'S BUFFALO CHICKEN "WINGS" (WHITE MEAT)

Steps:

• Place oven rack 6 inches from heat source; preheat broiler.
• Spray 15 ½ by 10 ½ inch jelly roll pan with non-stick cooking spray.
• Toss chicken with cayenne and onion salt.
• Place on prepared pan and broil 3 minutes.
• Meanwhile, in a microwave-safe small bowl, microwave hot sauce and butter until butter is melted.
• Add to chicken in pan and stir to coat.
• Broil 3 to 5 minutes longer or until chicken is no longer pink in center.
• While chicken is cooking, prepare blue cheese dip: In small bowl, combine sour cream, blue cheese, mayonnaise, milk and Worcestershire sauce.
• Serve chicken with dip, carrot and celery sticks.

FOOLPROOF ROSEMARY CHICKEN WINGS RECIPE - (4.8/5)

Steps:

• 1. Preheat oven to 350F. 2. In a large bowl, toss wings with rosemary, garlic, oil, lemon pepper, and salt until coated. Line 2 large baking sheets with aluminum foil, and arrange wings on sheets in 1 layer. Bake 20 minutes, turn over, and bake another 15 minutes, or until juices run clear. Remove from oven. 3. Turn on broiler, and broil one sheet at a time for 4 minutes each, or until wings are golden. Per 2 wing serving: 233 cal; 18g fat, 17g protein; 1g carb; 514mg Sodium; 70mg chol