4 Serves
60 Mins
Pat the chicken wings dry with paper towels to ensure maximum crispiness during cooking.
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MexicanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
79 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
603 mg / 1,250 mgPotassium
587 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
92 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
16 g / 20 gCholesterol
375 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the cooking oil in a deep-frying pot or heavy-bottomed pot to 190°C.
Carefully add the chicken wings to the hot oil and fry until golden brown and cooked through, approximately 12 to 15 minutes.
In a separate saucepan, melt the salted butter and whisk in the buffalo sauce until well combined.
Remove the wings from the oil using a slotted spoon, drain briefly, and toss them in the prepared buffalo sauce mixture. Season with salt and pepper to taste.
25
g149
g14
g
American
Indian