Recipe: Buffalo Wings
Summary: This is the Buffalo Wings recipe I used in the late ’80’s for a Midtown Manhattan Restaurant.
- 12 Chicken Wings (or chicken tenders)
- 12 oz Frank’s RedHot Sauce
- 4 oz butter (more for milder, less for hotter)
- Juice of half a medium sized lemon
- Black Pepper
- Flour for dredging
- Cayenne pepper or Tabasco for extra heat
- 1/2 packet Good Seasons Italian dressing mix
- Cover wings in flour.
Fry in hot oil.
Let drain on wire rack.
Melt butter in pan but do not allow to boil.
Add RedHot Sauce, lemon juice and dressing mix or seasoning mix and stir.
Heat but again do not boil.
Add wings to a large bowl or bag for coating wings. Add sauce and shake or
stir to coat well. Remove wings and serve with celery and blue cheese or
I usually use the 23oz bottle and double the recipe. I then put the extra sauce back in the Franks bottle and store it in the refrigerator for the next time.
Instead of Good Seasons Italian dressing mix make this seasoning mixture using some or all of these items and use one teaspoon and save the rest:
* 1 tsp oregano
* 1/2 tsp basil
* 1/4 tsp thyme
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp celery salt
Cooking time (duration): 20
Number of servings (yield): 2
Meal type: hors d’oerves
Culinary tradition: USA (General)
5 thoughts on “Restaurant Style Buffalo Wings”
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Thanks Wendy. Glad to know Harvey’s eating well 🙂
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Love these wings, made them many times