Bandito Buffalo Wings Recipes

BANDITO CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. baking dish. , In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. , Bake, uncovered, at 325° for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.

BANDITO BUFFALO WINGS

Steps:

• Preheat oven to 375°F
• Place taco seasoning mix in a large resealable plastic food-storage bag.
• Add chicken wings, a few at a time; shake well to coat.
• Repeat until all wings have been coated.
• Place wings on lightly greased baking pan.
• Bake for 35-40 minutes or until no longer pink near bone.
• Serve with salsa for dipping.

BAYOU BUFFALO WINGS

Steps:

• In a bowl, blend all of the dry ingredients for the breading.
• In a separate bowl, make the egg wash by blending the eggs and milk.
• Add the chicken and coat well.
• Place coated chicken in breading and toss.
• Place the breaded chicken in a deep fryer or in pot that has enough hot 350º F oil to cover chicken.
• Cook until golden brown.
• In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.

GRILLED BUFFALO WINGS

Steps:

• Procedure:
• Preheat a grill to medium heat.
• In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce.
• Add the wings to the sauce - frozen is okay.
• Place the pot to one side of the grill, so the sauce comes to a simmer.
• Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes.
• Then return to the sauce to simmer.
• Repeat this process for about 50 minutes.
• The sauce will thicken.
• When the chicken is tender and pulls easily off of the bone, you have two options.
• You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.