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The term “Buffalo wings” usually means wings fried in oil, then tossed in a spicy and slightly sweet sticky coating and served hot. Other sauces can be substituted for less spicy or alternative palates. They are usually served with a cool sauce, like my herby ranch or avocado ranch recipes. These are addictive and fan favorites, great for family game night, a barbecue, or just a delicious fun night with lots of kids.
Serves 4 as a main, serves 6-8 as a side/appetizer
4 pounds chicken wings
3 teaspoons Haddar Kosher Salt
oil, such as Gefen Canola Oil, for frying
3/4 cup Glicks Hot Sauce or other hot sauce of your choice
1/4 cup (1/2 stick) margarine
2 tablespoons molasses
Toss wings with kosher salt and place them on a wire rack in a 15x10x1-inch baking pan. Refrigerate uncovered for at least one hour or overnight so extra moisture evaporates.
Fill a Dutch oven or large pot with vegetable oil so when the wings are added there will be at least one inch of oil covering them about halfway. Heat the oil to 375 degrees Fahrenheit.
Meanwhile, prepare Buffalo sauce. Bring hot sauce just to a boil in a small saucepan. Remove from heat and whisk in margarine, one piece at a time. Stir in molasses and cook until slightly thickened. (Yields one and 1/4 cups).
Carefully add some wings to the oil. Do not overcrowd them; they need space to fry and get crispy. Cook for about eight to 10 minutes, until golden brown. Remove the wings and drain on paper towels. Let the oil heat back up to 375 degrees Fahrenheit before frying more wings.
Toss with Buffalo sauce and serve with Avocado Ranch Dipping Sauce or Herby Ranch Dipping Sauce. Serve warm.
Photography and Styling by Chay Berger
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