Pheasant "Wings" Buffalo Style

Transform your pheasant into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

American bar food meets upland game

Sports Bar Innovation This preparation adapts the buffalo wing concept to pheasant wings, creating unique appetizers that showcase the birds' often-overlooked wing meat.

Ingredients (Serves 6-8 as appetizer)

• 24 pheasant wings, separated at joints
• 1/2 cup flour
• 2 tsp garlic powder, paprika
• 1 tsp salt, pepper
• Oil for frying

Buffalo Sauce:

• 1/2 cup hot sauce (Frank's RedHot)
• 1/4 cup butter
• 1 tbsp honey
• 1 tsp garlic powder
• Blue cheese dressing, celery sticks

Method

1. Preparation: Separate the wings at the joints and pat them dry. Season your flour generously with cayenne, garlic powder, and paprika.

2. Frying Process: Heat your oil to 350°F. Fry the wings in batches for 8 to 10 minutes until golden and cooked through.

3. Sauce Making: Melt butter and whisk in your favorite hot sauce. Add a drizzle of honey and garlic powder for complexity.

4. Finishing: Toss the hot wings in the buffalo sauce while they're still piping hot. Serve immediately with blue cheese and celery.

Serving Notes: Must be served hot for best experience