Not-So-Spicy Buffalo Wings
These buffalo wings are super easy to make and come out crispy on the outside and moist and tender on the inside, just like fried chicken should be. And the flavor is just perfect – not hot, just a little spicy hot. My husband likes a little kick and a lot of flavor and can’t really handle a spicy chicken that makes you sweat. One good thing about this recipe is that when made in batches, you can adjust the hot – first batch not-so-spicy, second batch spicy hot.
Recently rebranded, this recipe serves your Game of Thrones party, too! Just call them “Chicken Littlefingers” – hehe, get it? Littlefinger?
Also check out my other GOT recipes, like “Theon’s Favorite Toy in a Blanket” (based on the Buzzfeed recipe).
Of course, you need a dipping sauce, and we’ve got you covered! A Better-than-Wendy’s Honey Mustard Sauce to complement your mild or medium-hot buffalo wings.
Here’s another Wendy’s secret: The longer the spicy chicken sits, the hotter it gets! This is because the flavor seeps deep into the chicken over time. So if you love Wendy’s spicy chicken, go late at night, or ask for one that’s not so fresh. They’re still tender, as long as they’re not too old – over an hour and the edges of the chicken breast start to get a little dry. Food safety rules require the chicken to be tossed in the trash after an hour.
Assemble your ingredients: chicken, eggs, flour, milk and Frank’s.
You should probably plug in your deep fryer or start heating up your pan of canola or vegetable oil.
Cut up your chicken into 1″ strips and marinade it in a baggie with 1/2 bottle of Frank’s RedHot. Beat your eggs with some milk, and put some flour into a bowl.
The process is a simple sequence of events: dip in flour, coat with egg, flour again and drop it in the frying oil.
Don’t use your fingers!
I find it easier to use one plate for the raw, coated chicken and a second plate with paper towels for the fried chicken. Make sure your cooking oil maintains a temperature of around 350° Fahrenheit during your frying process.
Not-So-Spicy Buffalo Wings
- Deep fryer
- 2 chicken breasts, about 4 oz each
- 1 12-oz. bottle of Frank's RedHot Original Sauce
- 2 c flour
- 1 egg
- 1 dash milk
- Cut up frozen chicken breast into 1" pieces or strips. I find it easier to let them partially thaw, so my hands don't freeze in the process.
- Coat chicken with 1/2 the bottle of Frank's RedHot, and soak for 20 minutes in a baggie. This helps with the defrosting as well.
- Put 1 c. flour each into two regular sized cereal bowls.
- Beat one egg with milk in another small bowl. (You might need another egg, depending on the coverage for each batch. If you run out, just beat another egg with a dash of milk to refill that same bowl.)
- Coat chicken with flour, then egg, then flour again. For next-level hot wings, coat with Frank's RedHot after the second coat of flour.
- Deep fry 6 minutes.
- To break up in batches for different levels of hot, cut up the first chicken breast and make that batch low-level hot first.
|% Daily Value*|
|Total Fat 7.1g||9%|
|Saturated Fat 1.9g||10%|
|Total Carbohydrate 47.8g||17%|
|Dietary Fiber 1.7g||6%|
|Total Sugars 0.3g|
|Vitamin D 4mcg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
These nutrition facts are built using “72 tsp” of Frank’s RedHot in the recipe, but much of it gets leftover in the baggie for soaking, and the bowl, if dipping before frying.Also note that nutrition values will vary based on your frying oil. We use Canola oil or Vegetable oil, or a combination of the two.