If you have never tried Pluckers Wing Bar Hot Wings, you are in for the ultimate in chicken wings! Imagine wings that are cooked perfectly, and a hot wing sauce has the perfect amount of heat. They make some of the most delicious hot wings you can sink your teeth into.
Buffalo chicken wings are the ultimate finger food, whether you are watching the big game with your buddies or hosting a casual summer gathering. When it comes to buffalo wings, everyone has a favorite wing spot. Pluckers Wing Bar serves up some of the best chicken wings around and is famous for its long list of gourmet sauces from mild to wild.
The sauce included in the recipe offers just enough kick to please your palette without going overboard. The next time you are hit with a hot wing craving, forget take-out and give this Pluckers Wing Bar Buffalo Wings recipe a shot.
More info on the wings
Ingredients
Here is what you need to make the wings:
- Chicken wings
- Butter
- Franks Red Hot Sauce
- Fresh Jalapeno Peppers
How to Make Pluckers Hot Wings
Making wings at home is pretty easy! It takes a couple of steps, but it isn’t difficult to be a master of wings in no time at all. You will need to:
- Cut the wings. Most of the time it’s cheaper by whole wings, and quickly cut them.
- Fry the wings. If you don’t have a fryer, you can grab a large pot and a thermometer. You will fry the wings until they are golden and crispy.
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- Make the buffalo sauce. This is where the magic happens. Simply add all of the ingredients to the pot, and heat through
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- Then toss the sauce with the wings until they are thoroughly coated with sauce.
- Serve with ranch or blue cheese dressing and enjoy!
Cutting Chicken Wings
Sure, you can buy a package of ready-to-fry buffalo wings, but you’ll probably be spending a whole lot more for the convenience. Save your money and learn how to prepare your own. With the right tools and techniques, it will only take a few minutes.
Before getting started, you need to know the anatomy of a chicken wing. There are three parts: the drumette (the part that looks like a tiny drumstick), the winglet in the middle, and the wingtip at the very end.
First, place the chicken wing on the cutting board with the cut end face towards you, and opposite the hand that you use to cut. You can stretch out the chicken wing a little to make it easier to see the three separate parts. Next, use your fingers to feel for the joint between the wingtip and the winglet. Wedge a sharp knife into the joint and press down with light pressure. When you are in the correct spot, you will be about to cut through the joint without much force. Do not cut through the bone. Sometimes finding a space to wedge the knife between the two joints is difficult. You can separate the joints more by popping them with a slight twisting action. Lastly, cut through the joint between the drumette and the winglet.
Tips for Preparing and Serving Pluckers Wing Bar Buffalo Wings
- Use poultry shears. After you can easily find the joints separating the three parts of the chicken wing, using poultry shears makes prepping wings much fast. Just be sure not to cut through the chicken bones.
- Don’t throw away your wingtips. You may not use the wingtips in this recipe, but they are still worth keeping for later. Freeze the wingtips in a bag until you have enough to make chicken stock.
- Fry in batches. Get the crispiest chicken wings by cooking them in small quantities. Trying to cook too many wings at once will lower the temperature of the oil and makes the chicken oily. Keep the fried chicken wings warm in a low oven and toss them in the sauce immediately before serving.
- Go easy on the sauce. The goal is to coat the wings with the sauce evenly, not to drown them in it. You can always serve extra sauce on the side for anyone who wants more.
- Don’t forget the dips and sides. Buffalo wings can get a bit spicy, so remember to put out blue cheese or ranch dressing to help reduce the spicy level. You may want to add cut celery or carrots for dipping as well.
Love wings? Try These Recipes
- Parmesan Wings
- How to Make Fried Lemon Pepper Wings
- Wings with Honey Habanero Sauce
- Buffalo Wing Recipe Grilled
- Buffalo Air Fryer Wings
- Hooters Hot Wings
- Spicy Asian Wings
- Air Fryer Sweet and Spicy Wings
- Anthony’s Coal Fired Wings Recipe
More Recipes with Buffalo Sauce
- Buffalo Chicken Bites
- Buffalo Cheeseburger
- Buffalo Chicken Jalapeno Poppers
- Restaurant Buffalo Chicken Dip
- Buffalo Meatballs
- Franks Red Hot Buffalo Chicken Sliders
Find more copycat chicken recipes and tasty game day eats.
Pluckers Wing Bar Hot Wings
Ingredients
- 3 pounds chicken wings
- 2 cups Hot sauce Lousianna or Frank's Red Hot Sauce recommended
- 1 tablespoon white distilled vinegar
- 1/2 cup butter
- 2 jalapenos sliced
- 2 teaspoons freshly ground black pepper
- oil for frying
Instructions
Cutting the wings
- If the wings are not already pre-cut, straighten out the wing, and cut the wing at each joint.
Frying the wings
- Preheat vegetable oil to 350 degrees.
- Deep-fry the wings for 8 to 10 minutes. The chicken will be done when 165 degrees, juices from the chicken should be clear. Drain chicken on a wire rack resting on a baking sheet.
Spicy Buffalo Wing Sauce
- While the chicken is cooking prepare the sauce by combining the hot sauce, butter, vinegar, jalapeno slices, and ground black pepper in a small pot.
- The sauce will be done when all of the butter has been melted. Whisk the sauce together so it forms an emulsification.
Toss the Wings
- When you are ready to serve the wings, place several of them into a bowl, add a ladle or two of sauce, and toss the wings to coat them well.
- Serve immediately.
Nancy Gibson
Needs a tablespoon of cider vinegar in the sauce! Then you have the original first chicken wing recipe!
Delo
In the directions for making the spicy sauce, it says to add vinegar, but I don’t see vinegar listed in the ingredients. How much vinegar does it call for?
Thank you
Stephanie
Add 1 tablespoon white vinegar.
Mary Heart
Loved the extra heat the jalapenos gave to the wings.
Tammy K
I love those kind of wings, crispy and then hot wing sauce