100th Anniversary Buffalo Wings

Brined in dill pickle juice, fried, tossed and sauced in Frank’s RedHot® Original, these chicken wings are ready to dunk in any of our touchdown-worthy dips: Creamy Dill, Everything Bagel and Bleu Cheese. Serve this tailgate or homegate party feast up on a giant platter and let the games begin. Recipe credit: NFL Canada

15m
Prep time
24m
Cook time
22
Ingredients
6
Servings

What you'll need

Frank's RedHot® Buffalo Wings® Sauce

Sesame Seed

Minced Garlic

Onion Minced

Organic Poppy Seed

Chives Freeze Dried

Ingredients

Buffalo Wings
2 lbs (1 kg) chicken wing pieces
2 cups (500 ml) pickle brine, (juice from pickle jar)
12 cups (3 l) canola oil
3 cups (750 ml) rice flour
6 tbsps (90 ml) salt
3 cups (750 ml) Frank's RedHot® Buffalo Wings® Sauce
Creamy Dill Dip
1 cup (250 ml) sour cream
2 tbsps (30 ml) finely chopped fresh dill
2 tbsps (30 ml) finely chopped shallots
1 clove garlic, finely chopped
1/8 tsp (1/2 ml) salt
Blue Cheese Dip
1 cup (250 ml) sour cream
1/4 cup (60 ml) crumbled blue cheese
1/8 tsp (1/2 ml) salt
Everything Bagel Dip
1 cup (250 ml) sour cream
1 tbsp (15 ml) black sesame seed
1 tbsp (15 ml) Sesame Seed
1 tbsp (15 ml) Minced Garlic
1 tbsp (15 ml) Onion Minced
1 tbsp (15 ml) Organic Poppy Seed
1 tbsp (15 ml) Chives Freeze Dried
1/8 tsp (1/2 ml) salt

Preparation

Place wings and pickle brine in large container. Cover. Soak wings in brine at least 2 hours or up to 10 hours in refrigerator.
Meanwhile, prepare the Dips. For each dip, mix all ingredients in a medium bowl. Cover each dip and refrigerate until ready to serve.
Heat oil in a large heavy bottom pot to 325°F (160°C). Mix rice flour and salt in large bowl with wire whisk. Drain brined wings. Working in batches, toss in rice flour. Shake off any excess flour and carefully place in hot oil.
Fry wings 12 minutes, in batches, being sure not to over-crowd the oil. Remove wings from oil using tongs or a slotted spoon. Drain briefly on paper towels and transfer to a large bowl. Add RedHot Buffalo Wings Sauce and toss to coat. Serve Wings on a platter with Dipping Sauces on the side.

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