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Kelly’s Spicy Buffalo Wings and Drumettes: A Taste of Pure Nostalgia

There are some dishes that aren’t just food; they’re portals. For me, Kelly’s Spicy Buffalo Wings and Drumettes are one of those dishes. I can vividly recall the first time I tasted them, a chaotic, joyful gathering at a friend’s house, the air thick with anticipation and the irresistible aroma of spicy, savory chicken. Each bite was a revelation – the perfect balance of heat, tang, and that satisfying crunch, followed by the cool, creamy embrace of blue cheese. It’s a flavor profile that instantly transports me back to those carefree evenings, a true testament to the power of simple, perfectly executed comfort food.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25-30 minutes
Total Time: 50-55 minutes
Servings: 6-8
Yield: Approximately 2.5 lbs of wings and drumettes
Dietary Type: Not Specified (Contains Dairy)

Ingredients

For this flavor-packed appetizer, gather the following:

2 ½ pounds frozen chicken wings (or a mix of wings and drumettes), thawed. Alternatively, you can use 2 ½ pounds chicken drumettes, thawed.
4 tablespoons butter
½ cup Frank’s RedHot Sauce (often sold as one bottle)
1 tablespoon barbecue sauce
½ teaspoon chili powder
⅛ teaspoon fresh coarse ground black pepper
1/16 – ⅛ teaspoon garlic powder (use the smaller amount for a subtler garlic note, the larger for a more pronounced flavor)
Oil (for cooking) – approximately enough to cover the bottom of your frying pan. Vegetable oil is a common choice.
1 cup thick and chunky bleu cheese salad dressing
2 tablespoons crumbled blue cheese (optional, for an extra layer of cheesy goodness)
Celery ribs, for serving

Equipment Needed

Deep chicken fryer or large, deep skillet: This is essential for safely frying the chicken.
Medium-sized frying pan: For preparing the buffalo sauce.
Tongs: For turning the chicken during cooking.
Slotted spoon or spider strainer: For safely removing chicken from hot oil.
Serving platter: To present your finished wings.
Small bowls: For the dipping sauce.

Instructions

The magic of Kelly’s Spicy Buffalo Wings lies in its straightforward approach, delivering big flavor with minimal fuss. Here’s how to achieve that iconic taste:

Prepare the Frying Station: In your deep chicken fryer or large, deep skillet, pour in enough oil to generously cover the bottom of the pan. Place the pan over medium heat and allow the oil to heat up. You’re looking for it to be hot enough to sizzle when a small piece of chicken is dropped in, but not so hot that it smokes excessively.
Fry the Chicken: Carefully add the wings and drumettes to the hot oil. It’s crucial not to overcrowd the pan, as this can lower the oil temperature and result in greasy, unevenly cooked chicken. Fry in batches if necessary. Once the chicken pieces are in, immediately place a tight-fitting lid on the pan. Reduce the heat to medium-low.
Cook to Perfection: Allow the chicken to cook for about 20-25 minutes. During this time, turn the pieces several times to ensure they cook evenly on all sides. The lid is your friend here; cooking them with a lid on keeps them moist and tender throughout the process, preventing them from drying out while they reach that perfect cooked temperature. The chicken is done when it’s golden brown and cooked through.
Craft the Buffalo Sauce: While the chicken is doing its thing in the fryer, it’s time to assemble the star of the show – the buffalo sauce. In a medium-sized frying pan, melt the butter over low heat.
Infuse the Flavors: Once the butter is melted, stir in the Frank’s RedHot Sauce, barbecue sauce, chili powder, fresh coarse ground black pepper, and garlic powder. Allow this mixture to cook on low heat for about 5 minutes. This gentle simmering allows the flavors to meld and the spices to bloom, creating a rich, cohesive sauce.
Combine and Coat: When the chicken pieces are perfectly cooked and golden, carefully add them to the prepared buffalo sauce. Toss them gently until each wing and drumette is thoroughly coated in the glossy, spicy sauce.
Serve or Bake for Extra Crisp: You can serve the wings immediately for a wonderfully moist and saucy experience. However, for an extra delightful crisp on the exterior, you have the option to bake them in a preheated 375°F oven for 3-5 minutes. This brief bake further crisps up the skin without drying out the interior.
The Grand Finale: Arrange the sauced wings and drumettes on a serving platter. Serve them with celery ribs for a refreshing crunch and palate cleanser. For dipping, prepare your thick and chunky bleu cheese salad dressing, and if you’re feeling extra decadent, top it with the crumbled blue cheese.

Expert Tips & Tricks

Thawing is Key: Ensure your frozen chicken is fully thawed before frying. Partially frozen chicken will not cook evenly and can be a safety hazard.
Oil Temperature Management: A consistent oil temperature is vital for crispy, well-cooked wings. If you have a thermometer, aim for around 325-350°F (160-175°C) before adding the chicken. Adjust your heat as needed.
Don’t Skip the Lid: The instruction to cook with a lid is a game-changer for moist, tender wings. It creates a steaming effect that ensures the chicken cooks through evenly from the inside out.
Sauce Consistency: If you prefer a thicker sauce, you can simmer it for a few extra minutes after adding the ingredients. Conversely, if it’s too thick, a tiny splash of water or more hot sauce can help loosen it.
Batch Frying: To maintain optimal oil temperature and achieve the best crispiness, fry in batches. Don’t overcrowd the fryer; allow space for the oil to circulate around each piece of chicken.
Preheat Your Oven: If you choose the optional baking step, make sure your oven is fully preheated to 375°F (190°C) before the wings go in. This ensures they get that quick crisp without overcooking.

Serving & Storage Suggestions

Kelly’s Spicy Buffalo Wings and Drumettes are best served piping hot, straight from the pan or the oven. The vibrant red sauce clinging to the golden-brown chicken, paired with the crisp celery and creamy blue cheese dip, is a feast for the senses. Arrange them artfully on a platter, perhaps with a sprinkle of extra crumbled blue cheese for visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, the best method to retain some crispiness is to place them on a baking sheet in a 350°F (175°C) oven for about 8-10 minutes, or until heated through. Microwaving will make them softer, but still perfectly edible.

Nutritional Information

While precise nutritional values can vary based on specific brands and portion sizes, here’s an estimated breakdown for Kelly’s Spicy Buffalo Wings and Drumettes, based on the ingredients provided and typical preparation methods:

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	698.5 kcal	N/A
Calories from Fat	N/A	534 g
Total Fat	59.4 g	91%
Saturated Fat	17.4 g	86%
Cholesterol	172.9 mg	57%
Sodium	1158.8 mg	48%
Total Carbohydrate	3.8 g	1%
Dietary Fiber	0.2 g	0%
Sugars	1.8 g	7%
Protein	36.9 g	73%

Please note: This is an estimated nutritional breakdown and can fluctuate based on exact ingredients used and serving size. The “% Daily Value” is based on a 2,000-calorie diet.

Variations & Substitutions

While the classic Frank’s RedHot based sauce is iconic, feel free to explore variations:

Milder Heat: If you prefer less heat, use a milder hot sauce or reduce the amount of Frank’s RedHot, increasing the barbecue sauce slightly for body.
Smoky Flair: Add a pinch of smoked paprika to the buffalo sauce for a deeper, smoky dimension.
Garlic Lover’s Dream: Double the garlic powder for an intensely garlicky kick.
Creamy Ranch Dip: For those who aren’t fans of blue cheese, a creamy ranch dressing makes an equally delicious dipping companion.

FAQs

Q: Can I bake these wings instead of frying them?
A: While the original recipe calls for frying for optimal texture, you can bake them. Toss the chicken with a bit of oil and bake at 400°F (200°C) for about 40-45 minutes, flipping halfway, until golden and cooked through, then toss in the sauce. However, the fried version offers a superior crisp.

Q: What’s the best way to keep the wings from getting soggy after saucing?
A: Serving immediately is best. If you need to hold them for a short period, a quick toss in a hot oven (as suggested in the instructions) will help re-crisp the skin.

Q: Can I make the buffalo sauce ahead of time?
A: Yes, the buffalo sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop before tossing with the cooked chicken.

Q: Is it okay to use boneless wings?
A: You can use boneless wings, but the cooking time will be significantly shorter, likely around 5-8 minutes in the fryer. Keep a close eye on them to prevent overcooking.

Q: What kind of oil is best for frying?
A: A neutral-flavored oil with a high smoke point is ideal. Vegetable oil, canola oil, or peanut oil are excellent choices for frying chicken wings.

Final Thoughts

Kelly’s Spicy Buffalo Wings and Drumettes are more than just an appetizer; they are a celebration of flavor and a guaranteed crowd-pleaser. Whether you’re gearing up for game day, hosting a party, or simply craving that perfect balance of heat and tang, this recipe delivers. The joy of these wings lies in their simplicity and the depth of flavor achieved with just a few key ingredients. So, gather your friends, put on some good music, and prepare to indulge in a truly satisfying culinary experience. Enjoy every spicy, savory, and delightfully messy bite!

Kelly’s Spicy Buffalo Wings and Drumettes Recipe