Janice Okun’s Buffalo Chicken Wings

Preparation info
  • 4 to 6

    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 24 (about 4 pounds) chicken wings
  • Salt, optional
  • Freshly ground pepper to taste
  • 4


  1. Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle the wings with salt, if desired, and pepper to taste.
  2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the chicken wings are golden brown and crisp,