These are the wings that put Buffalo on the map! Get all the crunch and flavor of classic Buffalo wings without the hassle of deep-frying. Our pan-fried version is quick to prepare and guaranteed to calm the Buffalo wing-eating beast in all of us.MORE+LESS-
Updated September 1, 2017
cup hot pepper sauce, room temperature
cup Gold Medal™ all-purpose flour
teaspoon ground red pepper (cayenne)
tablespoons butter, melted
teaspoon packed brown sugar
Blue cheese dressing, if desired
Line 15x10x1-inch pan with paper towels and a cooling rack.
In small bowl, beat eggs, water and 1 tablespoon of the hot pepper sauce with whisk. In shallow dish, mix flour, onion powder, salt and red pepper.
In 12-inch covered skillet, heat oil over medium-high heat until oil reaches 350°F. Working in 2 batches, dip wings into egg mixture; shake off excess egg mixture, and coat in flour mixture. Place in skillet; cover, and cook 5 minutes. Turn; cook 3 to 4 minutes or until browned and juice of chicken is clear when thickest part is cut to bone (at least 175°F). Transfer to cooling rack; repeat with remaining wings.
Meanwhile, in small bowl, mix remaining 7 tablespoons hot pepper sauce, the melted butter and brown sugar. In medium bowl, gently toss cooked wings with hot pepper sauce mixture; serve with blue cheese dressing.
- Frank’s™ Red Hot™ original pepper sauce is a perfect choice for the classic flavor of Buffalo wings.
- If your hot pepper sauce is cold, the butter may coagulate when added. Just warm the sauce in the microwave or saucepan over low heat before adding the butter.
- If your wings are browning too quickly, reduce heat to medium.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.