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Wing It

Deep-fried Buffalo-style chicken wings were introduced to the world 50 years ago at the family-owned Anchor Bar in Buffalo, New York. The story is that the bar accidentally received a shipment of wings instead of the other chicken they ordered. Teressa Bellissimo created her own special sauce for them and served it with a side of celery and blue cheese because that’s all she had available at the time. Her creation has become the famous standard for wings that can now be found across the country, at every sports bar and tailgate party.

To make the famous Buffalo wings, the wings need to be snapped in half or cut to look like small drumsticks. They are then deep-fried without breading and coated with Buffalo sauce. The bright orange sauce was created with butter, red pepper, and hot sauce. Wings are usually eaten without utensils, and fingers end up stained!

Chicken wings can be purchased fresh or frozen, and as whole wings or pieces of wings. A whole wing consists of the tip, which is not edible to wing eaters, the middle section is a two-boned flat, and the meatiest part is the drumette. To separate the flat from the drumette, the joint should be bent and then cut apart with a sharp knife. If you buy wings that are already separated, you can skip this preparation step.

If you are only eating wings, on average, you will need about a pound of bone-in chicken wings per person. If other foods are served, plan on a half-pound of bone-in chicken wings per person.

Deep-fried is the most traditional way to make chicken wings, but they are also deliciously cooked in various other ways. Consider using an air fryer, electric pressure cooker, grill, or oven. Feel free to be creative with sauces and cooking methods. There are many great resources available online and in cookbooks at your local library. I will also provide some quick and easy variations for fried and roasted wings I found online.

Deep Fried Wings

To fry chicken wings, you will need a heavy-bottomed pot and vegetable oil. The oil needs to be heated to 375°F. After seasoning the wings with salt and pepper, they should be carefully placed into the hot oil in a single layer. Wings will typically take about 10 to 12 minutes to fry and should achieve an internal temperature of 165°F when checked with a food thermometer for food safety. The oil should maintain a temperature between 350°F and 375°F while frying batches of wings. After removing the wings from the oil, they should be placed on paper towels to soak up the extra oil. Last, toss the wings with sauce while they are still hot and then serve.

Variations for Deep Fried Wings:

Wasabi-horseradish wings (adapted from Debbie Moose’s Wings). Serve fried wings with equal parts sour cream and mayonnaise spiked with wasabi paste, horseradish, and freshly chopped chives.

Pomegranate wings. Toss fried wings in pomegranate molasses, olive oil, tahini, and chopped mint.

Vietnamese wings (adopted from rasamalaysia.com). Toss wings with fish sauce, sugar, minced garlic, and refrigerate for a couple of hours. Drain, pat dry and coat the wings in corn starch. Fry. Simmer marinade until thick. Add chopped cilantro and garlic and serve as a dipping sauce.

Thai red curry wings (adapted from Andrew Schloss’ 2500 Recipes). Toss fried wings with melted butter, Thai red curry paste, lime zest and juice, fish sauce, and sugar.

Hot hoisin wings (adapted from Andrew Schloss’ 2500 Recipes). Toss fried wings with hoisin sauce, cider vinegar, and Sriracha hot sauce.

Teriyaki wings (adapted from Paula Deen Celebrates!). Toss fried wings with soy sauce, brown sugar, minced garlic, grated fresh ginger, and dry sherry. Bake at 350°F for 5 to 10 minutes after frying to heat the sauce through.

Mexican chocolate wings. Heat a stick of butter, chili powder, cinnamon, cocoa powder, and hot sauce in a pan. Toss over fried wings.

Oven Roasted Wings

Preheat oven to 375°F. Coat wings lightly with oil and then season with salt and pepper. Arrange the wings in a single layer on a foil-lined baking sheet. Roast the wings in the oven for 30 to 40 minutes, turning halfway through. For safety, the internal temperature of the chicken should reach 165°F on a food thermometer. 

Variations for Roasted Wings:

Lemon-roasted wings (adapted from Cook’s Illustrated Complete Book of Poultry). Coat wings in lemon juice and olive oil. Begin roasting. After 20 minutes, brush wings with more olive oil and chopped fresh herbs, turn, and bake until done. Serve with lemon wedges.

Sweet and sour wings. Toss wings with brown sugar, vinegar, soy sauce, and minced garlic. Roast.

Hot mustard wings (adapted from Andrew Schloss’s 2500 Recipes). Toss wings with hot mustard, Chinese chili paste, and cider vinegar. Roast.

Thyme-roasted wings (adapted from Chef Michael Smith’s Kitchen). Whisk together whole wheat flour, sugar, fresh thyme, and lots of black pepper. Do not oil wings but dredge in flour mixture. Roast.

Cajun mayo wings (adapted from Art Smith’s Kitchen Life). Skip the oil and toss wings in a mixture of mayonnaise and Cajun seasoning. Roast.

Old Bay wings (from oldbay.com). Coat wings in a mixture of dry bread crumbs and Old Bay Seasoning. Roast. Serve with cocktail sauce.

Peach-lacquered wings (adapted from epicurious.com). Purée garlic and fresh ginger in a food processor, along with peach jam, soy sauce, pepper flakes, and a little water. Pour over wings and roast.

Slow Cooker Wings

Buffalo wings (from theslowroasteditalian.com). Mix a Tablespoon or two of melted butter, bottle of Buffalo wing sauce, and honey in the slow cooker. Add wings and cook on low for five to six hours. Just before serving, put wings under broiler for a couple of minutes for crispness. Serve with blue cheese dip and celery.

Bourbon barbecue root beer wings. Mix your favorite bottle of barbecue sauce with a bottle of root beer and a shot or two of bourbon. Toss in the wings and cook on low for five hours. Put wings under the broiler for a couple of minutes before serving.

The choices for cooking style and flavors are endless when it comes to making chicken wings! Don’t be afraid to step outside your comfort zone and try something new!

Sources: nationaldaycalendar.com; United States Department of Agriculture (USDA); www.democratandchronicle.com. www.foodnetwork.com

Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator

Contact Our Expert!

Email: nfs@uwyo.edu

Extension Educator:
Vicki Hayman – (307) 746-3531

University of Wyoming Extension

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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