Buffalo Chicken Wings

Buffalo Wings – Mitch’s Best!!!



Chicken wings cut into sections. ----------------------------- 3 lb.

Use the mini drumettes and middle sections for this dish. The tips may be saved for making your own chicken broth if you wish.

Flour-------------------------------------------------------------- 1 lb.

Salt--------------------------------------------------------------- 1 tsp

Ground Black Pepper------------------------------------------ 1 tsp

Ground Cayenne Pepper------------------------------------- ¼ tsp

Granulated Garlic---------------------------------------------- 1 Tbl

Eggs------------------------------------------------------------ 4 each

Salad oil--------------------------------------------------------- 4 tsp

Oil for frying-------------------------------------------------- 6 cups

Mitch’s Best Buffalo Sauce----------- 1-2 cups (as needed)



  1. Place the 6 cups of oil for frying in a wok or other pot to be used to fry the wings. This oil should be approximately 2” deep and heated to 325°-350°F.
  2. Mix flour, salt, pepper, cayenne, and garlic in a medium size mixing bowl.
  3. Crack eggs into another medium mixing bowl and then whisk in the 4 tsp of salad oil.
  4. Flour the chicken wings well. Then carefully shake off as much flour as possible. A larger mesh colander works well for this.
  5. Dip the floured wings into the egg wash to coat well. Then carefully remove and drain off any excess egg wash. A small strainer can be useful for this.
  6. Then dip the wings into the flour a second time to coat well. Carefully shake off excess flour without rubbing the coating off and gently drop into the hot oil in the wok or pan that you are using to fry in.
  7. Fry for 3-4 minutes until lightly golden in color and then remove to some paper towels to drain excess grease.
  8. Layout fried chicken wing sections, top side up, on a baking rack on a sheet tray for baking.
  9. Place on top rack in an oven pre-heated to 350°F. Immediately turn the oven down to 325°F and cook the wings for approximately 1 hour and 30 minutes (until very tender)
  10. Carefully remove wings from baking rack with a steel spatula to avoid tearing the meat and breading that may be stuck to the tray.
  11. Heat up the Mitch’s Best Buffalo Sauce and dip in the cooked wings to coat.
  12. Drain well.
  13. Eat and Enjoy!!!