Buffalo-Style Walleye Wings. If you’ve never had walleye wings before, you’re in for a crispy, spicy, finger-lickin’ treat. This recipe uses Columbia River gold (those thick, juicy walleye fins that fry up perfectly) and tosses them in classic Frank’s RedHot for that bold buffalo flavor.
What You’ll Need:
- Fresh walleye wings (straight off Columbia River gold!)
- Frank’s RedHot Buffalo Sauce (original wing sauce)
- Salt & Pepper
- Flour (about 1 cup)
- Cornmeal (about 1 cup)
- Oil for frying (canola or vegetable oil works great)
- Blue Cheese Dip or Ranch (for serving)
Step 1: Prep & Marinate
First things first, season your walleye wings with salt and pepper in a shallow dish. Don’t be shy with the seasoning; these wings are meaty and can handle it.
Now, drench the wings in Frank’s RedHot Buffalo Sauce. Use the whole bottle! Yes, you heard that right, give them a good coating, cover the dish with foil, and let them marinate in the fridge for at least one hour. That spicy tang needs time to soak in.
Step 2: Make the Dry Batter
While the wings are marinating, mix up your dry dredge.
In a shallow bowl or tray, combine:
- 1 cup flour
- 1 cup cornmeal
- A few cracks of black pepper
- A pinch of salt
Mix well. This combo gives the wings a crispy, golden crust with just the right amount of crunch.
Step 3: Fry Time
Heat your oil to 375°F. You want it hot and ready so the wings fry fast and crispy without soaking up too much oil.
Pull your wings out of the marinade and dredge each one in the flour/cornmeal mix. Make sure they’re evenly coated.
Carefully place them in the hot oil and fry for about 2–3 minutes. They should turn golden brown and float nicely when they’re ready.
“Straight from the Frank’s RedHot sauce... to the fryer!” – J-Rod
Step 4: Serve It Up
Once they’re golden and crispy, let them drain on a paper towel-lined plate for a minute.
Then it’s straight to the platter.
Serve with a generous side of blue cheese dip, maybe some celery sticks if you’re feeling fancy, but really, it’s all about that spicy crunch and juicy walleye meat.
Final Thoughts
Buffalo-style Walleye Wings are the perfect mix of river-fresh fish and bold, crowd-pleasing flavor. Whether you’re at camp, on the riverbank, or in your kitchen, this recipe is simple, fast, and totally addictive.
So next time you’ve got a mess of walleye, don’t throw away those wings, buffalo ‘em!
Catch, cook, and enjoy.
-J-Rod Angling
