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Our site's Best Buffalo Wings

Our site's Best Buffalo Wings


Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of Our site's Best, a collection of our essential recipes.

Ingredients

Blue Cheese Dressing

  • 2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled
  • 1 tablespoon fresh lemon juice
  • Kosher salt, freshly ground pepper

Wings and Assembly

  • 2 tablespoons unsalted butter, melted
  • ½ cup hot pepper sauce (such as Frank’s)
  • ½ teaspoon cayenne pepper
  • Kosher salt, freshly ground pepper
  • Vegetable oil for frying (about 10 cups)
  • 3 pounds chicken wings, tips removed, drumettes and flats separated
  • 4 celery stalks, cut into thin sticks

Recipe Preparation

Blue Cheese Dressing

  • Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.

  • Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.

Wings and Assembly

  • Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings

  • Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 375°.

  • Meanwhile, place cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining wings.

  • Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping.

  • Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Related Video

Buffalo Wings

Reviews Section

Chuck's Food Shack: Go beyond Buffalo wings with an assortment of creative chicken wing sauces

An assortment of chicken wings used with the following sauces (left to right): Frank’s RedHot Original, Black Garlic Wing Sauce, Rodeo Wing Sauce, Golden Hog Huckleberry Heat, Smokey Plum Chipotle Sauce and Watermelon Grill & Glaze.

Tom Reel /Staff photographer Show More Show Less

Wings made with Watermelon Grill & Glaze ($7) sauce from Deep River Specialty Foods in San Antonio.

Tom Reel /Staff photographer Show More Show Less

Wings made with Smokey Plum Chipotle Sauce ($9.95) from Fischer & Wieser in Fredericksburg.

Tom Reel /Staff photographer Show More Show Less

Wings made with Golden Hog Huckleberry Heat ($7) sauce from Deep River Specialty Foods in San Antonio.

Tom Reel /Staff photographer Show More Show Less

Wings made with Rodeo Wing Sauce ($11.95) from Crawford’s Barbecue.

Tom Reel /Staff photographer Show More Show Less

Wings made with Black Garlic Wing Sauce ($8.95) from Texas Black Gold Garlic in San Antonio.

Tom Reel /Staff photographer Show More Show Less

Chuck’s Smoked and Grilled Buffalo Chicken Wings made with Frank’s RedHot Original sauce.

Tom Reel /Staff photographer Show More Show Less

After being subjected to an hour of smoke, wings are grilled over charcoal and later transferred into muffin pans with sauce for a proper finish.

Tom Reel /Staff photographer Show More Show Less

After being subjected to an hour of smoke, wings are grilled over charcoal and later transferred into muffin pans with sauce for a proper finish.

Tom Reel /Staff photographer Show More Show Less

It&rsquos hard to beat the iconic Buffalo wing. Doused in a red sauce full of peppery twang from the iconic Frank&rsquos RedHot Original sauce that&rsquos the main ingredient &mdash along with butter &mdash it&rsquos been the wing of choice since 1964. That&rsquos when the Buffalo wing was created at the Anchor Bar in Buffalo, N.Y.

But if your only range of experimentation is mild, medium or hot, you are missing out on all sorts of flavor potential. Wings are now available both commercially and on the restaurant scene with dozens of varieties. Home cooks are also discovering that it&rsquos fun to play around with making sauces.

Over at Charlie Brown&rsquos Neighborhood Bar & Grill by Starcrest Drive and Wurzbach Parkway, owner Chris Medlock has turned his wings into a citywide sensation, earning multiple nods as the best in the city. He has 15 varieties on his menu, including the top-selling cherry chipotle sauce he created himself.

&ldquoEverybody is looking for something different, but I think the combinations that go over the best in a sauce are the ones that have an element of sweet with them, balanced out by some sort of heat,&rdquo Medlock said. &ldquoThose opposite sides of the spectrum work. It&rsquos also why dipping hot wings in ranch and blue cheese dressing became so popular they provided that cooling counter to the heat.&rdquo

To cook his wings, Medlock starts them in the fryer, then moves them to the grill for a quick cook before tossing them in sauce. The wings are then transferred back to the grill to achieve a hardened glaze.

For those of us who don&rsquot have a fryer &mdash or don&rsquot want to deal with the mess &mdash that step is easily avoided. The standard kitchen oven or a grill is fully capable of doing the job.

Smoked wings are quickly becoming popular also, but they need a little help. Even though the wings are easy to cook to temperature, a traditional smoker set to around 250 degrees will not tighten the skin enough for a crispy bite. They need to be finished the Food Shack way, with a high-heat blast over charcoal.

And when it&rsquos time to sauce them, I like to put the wings in disposable aluminum muffin pans to coat them in the sauce. Then I cook them in that pan to keep the grill grates clean.

But make no mistake: Sauce is the boss with chicken wings. And although I do make my own traditional style with the Frank&rsquos, I&rsquoll leave it up to the professionals for the fancier blends. Thankfully, there are lots of good options from San Antonio-area companies that sell their products online and at area farmers markets.

Here are five that go beyond the Buffalo and get the Food Shack stamp of approval:

Black Garlic Wing Sauce: Texas Black Gold Garlic puts its signature garlic through a two-month fermenting process, turning traditional white cloves into sweet blackened treats. As a sauce, it&rsquos mixed with a liquefied butter, and it gives wings a bold, smoky pop. It also begs to be used as a basting sauce or marinade for other proteins. ($8.95 for 12 ounces, texasblackgoldgarlic.com )

Golden Hog Huckleberry Heat Sauce: This berry-infused blend with a sugary smack will give the wings a dessertlike feel. Unlike many sauce blends that can be watery due to a vinegar base, this new sauce from Deep River Specialty Foods will stick to whatever it touches and produces great caramelization on the wings. ($7 for 14 ounces, available at the Pearl Farmers Market on Saturdays or by calling 210-380-9987.)

Rodeo Wing Sauce: This newcomer from the lineup of Crawford&rsquos Barbecue products has only been available for a few months. It packs plenty of pepper and vinegar, then gives way to a pineapple juice finish that gives your wings a bridge between classic Texas barbecue and tropical flavor. ($11.95 for 16 ounces, available online at crawfordsbbq.com.)

Smokey Plum Chipotle Sauce: Made fresh out of Fredericksburg by Fisher & Wieser, there is so much plum in the sauce, you can see the fruit residue stick to the bottle. The chipotle is well represented also, producing a balanced heat that doesn&rsquot overwhelm. As advertised on the bottle, it&rsquos also tasty as a cream cheese topper. ($9.95 for 16 ounces, available online at jelly.com .)

Watermelon Grill & Glaze: All the taste of watermelon, minus the mess of cutting up one. This ketchup-based sauce, also from Deep River, is the sweetest of the bunch and makes a great outlier wing if you are shooting for multiple flavor options. It also has applications beyond the bird and would work well as a pork glaze. ($7 for 14 ounces, available online at deepriverspecialtyfoods.com .)

Chuck Blount is a food writer and columnist covering all things grilled and smoked in the San Antonio area. Find his Chuck's Food Shack columns on our subscriber site, ExpressNews.comTo read more from Chuck, become a subscriber. [email protected] | Twitter: @chuck_blount | Instagram: @bbqdiver

Chuck Blount is an award-winning journalist with over 15 years in the field. His weekly poker column is internationally syndicated and has appeared weekly since 2005. In addition to writing duties, he is also an assistant sports editor.

Prior to the Express-News, he was a sportswriter for the Idaho Falls Post-Register, covering Idaho State athletics and high schools. He is a 1998 University of Iowa graduate.


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50+ Low Carb Chicken Recipes

If you're looking for low carb chicken recipes, you've come to the right place! Here are over 50 to inspire you!

The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Chicken thighs… chicken wings… chicken breast… chicken broth… and of course – a whole chicken! Chicken that's been stuffed, fried, baked, shredded, roasted, skewered, and made into burgers! You'll find SO much inspiration for your next favorite low carb chicken recipe here!

So why is chicken so popular? Well, mostly because it's cheap, versatile, and readily available. What's not to love. There are SO many ways to prepare it!

But here are some of my favorites that really stand out from the list. The Stuffed Italian Chicken is filling and comforting – I just love the flavors! And I have a real soft-spot for the BBQ Chicken Pizza – because – well – pizza. The Buffalo Chicken Dip is a fantastic dish to serve for game day or when you're entertaining, as are pretty much all of the chicken wing recipes.

If you like simple recipes then you just HAVE to try the Bacon and Chicken Skewers – so easy and yet they're a real crowd-pleaser. And my Low Carb Chicken Tenders recipe is one of the most popular in our family!

I hope that you'll find some great recipes to try – and the good news is that each time I write a new low carb chicken recipe it will automatically be added to this list – so save the link and keep coming back for more ideas!


Homemade Sauce for BBQ Wings

Step 5: While we are waiting for the wings to finish, let&rsquos make our special sauce! For 3-4 pounds of chicken, mix salted butter, hot wing sauce (we like Frank&rsquos) and your favorite sweet barbecue sauce. If you prefer a more spicy recipe, switch the hot sauce and barbecue amounts. This may not seem like enough sauce, but you don&rsquot need much to coat! Bring the sauce to a gentle boil and set aside.

Step 6: When the timer goes off, move the crispy wings to a bowl, pour on your sauce and, using a lid, shake the bowl until the sauce evenly coats each piece.

Fresh, hot, sweet, spicy, sticky, full of flavor BBQ chicken wings. We think they are better than what we had at the sports bar. Plus, we can serve ourselves a big side of spinach salad with endless blue cheese.

Grab a giant stack of napkins and be prepared for finger lickin&rsquo greatness! Enjoy!


Kyrie Irving has gone vegan here’s some recipes for him to try

The Boston Celtics capped off their preseason slate with a 108-100 victory over the Charlotte Hornets last night. Kyrie Irving scored an efficient 16 points and dished 10 assists, but the real story came after the game, when Kyrie elaborated on how he got trim this offseason.

“Well, this season, being more of a plant-based diet,” he told Chauncey Billups on ESPN’s postgame show. “Getting away from the animals and all that, I had to get away from that. So my energy is up, my body feels amazing.

“So, you know, just understanding what the diet is like for me, and what’s beneficial for me for having the highest energy out here and being able to sustain it at a very high level… So, just maturing over the years, I think everyone knows that… you know how that goes?”

Paul Pierce, who does not seem like the type of guy to understand life without meat, promptly asked Kyrie, “One last question: how is the clam chowdah?”

That was enough for Kyrie, who laughed, “I’m out man, you guys are crazy,” before leaving his mic.

With that said, let’s find some vegan-approved recipes for Kyrie to munch on.

Buffalo tofu wings

This is a personal favorite of mine, courtesy of Simple Vegan Blog. True to the site’s name, these easy-to-make tofu “wings” carry more or less the size and taste of Burger King chicken fries.

Using one brick of tofu, you slice it into 16 equally-proportioned pieces. They come out better when they’re crispier, so cut them flat like the Earth. Then you coat the “wings” with cornstarch (I also use flour sometimes) and lightly pan fry them in oil until they’re golden brown. Then you toss them in your favorite buffalo sauce (I’m a Frank’s Red Hot kinda guy) and throw them in the oven for about 20 minutes, flipping halfway through.

Serve with your favorite vegan ranch, or make your own!

Vegan “clam” chowder

Take that, Paul Pierce! From Fork and Beans, this vegan chowder recipe could satisfy even the most crusty New Englander. Using shiitake mushrooms to simulate the clams and a cauliflower/nondairy milk base, this chowder is probably a zillion times better for you than real clam chowder.

The recipe is pretty easy, too! Simply saute the mushrooms in a large pan, blend the cauliflower/nondairy milk base in a blender, and combine the two in a pot along with the more traditional chowdah ingredients (potatoes, onions, corn, etc.). Best of all, it only takes about 30 minutes to prepare!

Spicy peanut butter tofu with Sriracha

Departing from the Americana of wings and chowder, this recipe from Kalyn’s Kitchen will give you a spicy Thai-esque kick in the mouth.

Similar to the tofu wings, you take a brick of tofu and slice it into pieces for this recipe. The recipe calls for frying the tofu, but to make it even healthier you can throw some parchment paper on a cookie sheet and bake the tofu before combining it with the sauce in a pan. The sauce is essentially peanut butter, soy sauce, rice vinegar and Sriracha, which all melds together when heated and thickens up to produce a rich, spicy sauce.

Personally, I usually serve this over rice with simple sauteed broccoli on the side to cut the heat.


Parboil Ingredients:

  • 2 cups homemade chicken broth or store-bought (liquid)
  • 4 cups of water
  • 1 tbsp powdered chicken bone broth
  • 2 tsp pink salt
  • 2 tsp savory chicken rub
  • 4 lbs defrosted chicken wings.

Begin by pouring chicken broth, water, chicken broth powder, salt, savory chicken rub, and chicken wings into a pan over medium heat and bring to a boil. Next, parboil for 7 minutes. Drain. Allow to cool. Finally, squeeze out any excess liquid from each wing.

Oven Baking Chicken

Preheat oven to 450. First, put tin foil over the baking pan thus creating easier cleanup. Second, put down a baking rack into the baking pan. Third, place chicken wings on top of the baking rack leaving enough space between each chicken wing allowing all of the surface of the skin to get crispy and crunchy. Next, season both sides of the chicken wings with Savory Chicken Rub sprinkling on a good amount. Spray chicken wings with a spray or two of coconut oil.Finally, place the chicken wings into the preheated oven and bake for 25 minutes then flip the chicken wings over. Lastly, spray one or two sprays of coconut oil on the chicken wings and bake another 10-15 minutes. Remove from oven.


What can one use Cajun Sauce with

So this is a slightly more basic recipe that will quickly become a staple in your kitchen.

Why? Just because it is so versatile! You can use it as Cajun Pasta sauce, or as Cajun Dipping sauce, for example. You have almost endless possibilities here.

Think of how great this will be also in combination with potatoes, vegetables, chips, nachos, crackers, in sandwiches, burgers or wraps, even salads.


Buttermilk Ranch Dressing Recipe

This buttermilk ranch dressing is delicious, versatile, and easy to make. I promise it is better than anything in the store, and you know what went into it!

Equipment

Ingredients

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 TBSP dill (minced)
  • 1 TBSP chives (minced)
  • ¼ cup parsley (minced)
  • 1 tsp lemon juice
  • 1 garlic clove (finely minced)
  • ½ cup buttermilk
  • Smoked kosher salt (to taste)
  • black pepper (to taste)

Instructions

Add all the ingredients, except the buttermilk, in a mixing bowl and whisk until combined.

Whisk in the buttermilk a little at a time until you have it as thin or thick as you like.

Finish with salt and pepper to taste.

Refrigerate for at least 30 minutes, but 2+ hours is best, so all of the ingredients come together.

Notes

This buttermilk ranch dressing will last for a week or two in the refrigerator.

Nutrition:

Made this recipe?

We hope you enjoy this recipe and use it to improve your condiment making skills. Making condiments allows you to control the ingredients and cater to your tastes. Also, making condiments is a fun way to get kids excited about helping in the kitchen!

What are some fun ways your family uses buttermilk ranch dressing?

About Frederick Schramm

Fred was born someplace, a while back. During his childhood, Fred enjoyed spending his time doing stuff. During high school, he developed a passion for this one thing and continues to pursue it to this day. Upon graduation, Fred matriculated at some illustrious University where he majored in a subject. When not at work, Fred spends time with others engaged in activities. Oh, and he's a joker!

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DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Food & Drink

It’s time for the the NFC and AFC Championship games January 20, as the ramp up to Super Bowl LIII on February 3 continues.

Knowing many of you will celebrate with watch parties this weekend, here’s my four recipe picks for each team. Good luck and enjoy the games!

Kansas City Chiefs

Kansas City Barbecue Sunday

Kansas City Barbecue Sundae. Photo by Lance Mellenbruch.

A fun take on the traditional yogurt parfait or ice cream sundae, this recipe is definitely a conversation starter! Combining all of our favorite parts of a barbecue meal into one easy portable dish, this recipe is easily customizable to include your favorite bbq sauce and protein. Recipe here.

Masters of the Universe Pizza

Master of the Universe Pizza. Photo by Lance Mellenbruch .

Because I’m from Missouri, I may be a little partial hence the “Masters of the Universe” pizza. It’s a hearty stuffed crust pizza layered with a four-meat blend of sausage, bacon, Canadian bacon and pepperoni, with black olives and bell peppers—all smothered in gooey melted Mozzarella cheese served with a side of red sauce for dipping. Recipe here.

Beer and Barbecue Stuffed Pretzels

Beer and Barbecue Stuffed Pretzels by Jim Bailey.

From Guest Chef Jim Bailey, this recipe is perfect for game day and you can also use sliced jalapeño peppers with Monterey Jack cheese and cream cheese for a Jalapeño Popper Stuffed Pretzel! Recipe here.

Dining Out: Big Biscuit.

Biscuit Stack. Photo by Jodie Morgan Unsplash.

If you’re in town for the game, here’s a must for your to-do list—The Big Biscuit Restaurant in Kansas City. It will also get you out of those sub-zero temperatures! Information here.

New England Patriots

New England Clam Chowder Cups

New England Clam Chowder Cups courtesy of Campbell’s Kitchen.

Courtesy of Campbell’s, these Clam Chowder Cups are a delicious and fun way for New England fans to celebrate their team devotion. Recipe here.

New England Patriots Lobster Roll

New England Patriots Lobster Roll. Photo: NFL Experience Times Square.

For your NFL final four consideration the New England Patriots Lobster Roll from the head chefs at the NFL Experience Times Square. Recipe here.

Crispy Maple Chipotle Hot Wings

Crispy Maple Chipotle Hot Wings. Photo: Lance Mellenbruch.

Crispy Maple Chipotle Hot Wings are a great appetizer, party dish or snack. We added the craveable smoky-sweet flavor combination of rich maple syrup and smoky-hot chipotle chilies in fiery adobo sauce to our favorite hot wing recipe for a bold flavor upgrade! Recipe here.

Cheddar Corn Chowder

Cheddar Corn Chowder. Photo: Lance Mellenbruch.

This comforting corn chowder recipe is prepared in one pot for quick and easy dinner time prep. Delicious served with a simple green salad and warm crusty rolls. Recipe here.

Los Angeles Rams

Game Day Chili

Game Day Chili. Photo: Brack Shop Tavern.

This recipe for Game Day Chili comes from Executive Chef Christina Quinn of Brack Shop Tavern in Los Angeles. Her recipe will make your watch party the talk of the block!

7-Layer Touchdown Dip

Seven Layer Touchdown Dip courtesy of Campbell’s Kitchen

Great for game day and casual gatherings, this kicked-up Southwestern-style seven-layer dip recipe will score big with your guests. This recipe is courtesy of Campbell’s.

Grilled Buffalo Wings

Grilled Buffalo Wings. Photo: Lance Mellenbruch.

Grilled wings are a healthier alternative to fried wings, but just as satisfying. Use your favorite cayenne pepper sauce, and serve these with a chunky blue cheese dressing. Be sure to have hot crusty bread for dipping in the delicious wing sauce. Recipe here.

Beef Steak Chili

Beef Steak Chili. Photo: Lance Mellenbruch.

Hearty, spicy chili made with tender steak. Who can resist? This recipe yields a gallon for the game-time gang. Recipe here.

New Orleans Saints

Roast Beef Po’ Boy

Roast Beef Po’ Boy with Debris Gravy. Photo: Lance Mellenbruch.

Rich garlicky beef pan gravy with bits of falling-apart tender roast beef, affectionately known as debris (pronounced DAY-bree) in New Orleans, takes this classic roast beef po’ boy over the top. Be sure to have plenty of napkins for this messy-good sandwich. Recipe here.

French Coffee & Beignets Ice Cream Sandwiches

French Coffee Beignet Ice Cream Sandwiches. Photo by Lance Mellenbruch.

Imagine warm Café du Monde-style beignets topped with a mountain of delicate powdered sugar and rich French roast coffee, right in your own home. Now imagine those wonderful flavors paired together in a delicious ice cream sandwich! Recipe here.

Marti Gras Gumbo

Mardi Gras Gumbo. Photo: Lance Mellenbruch.

Hearty slow-simmered traditional gumbo served ladled over steamed white rice. Traditionally made with smoked ham, jumbo shrimp, okra, and just a hint of Cajun seasoning for that spicy kick. Recipe here.

Muffuletta Sliders

Muffuletta Sliders. Photo: Lance Mellenbruch.

Try this bayou classic out and turn your watch party into an authentic Louisiana experience by serving this muffuletta that is stuffed with cheese, three kinds of meats, and a unique creole relish. Recipe here.