Fried walleye wings with buffalo sauce

by Andrew Rochon | February 27, 2020
some breaded and friend walleye cheeks in a welcoming drizzle of buffalo sauce


• 1 litre canola oil
• 12 walleye wings, depending on size,
• 18-19-inch fish work well
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups Panko bread crumbs

Buffalo sauce

¼ cup unsalted butter
½ cup Frank’s RedHot sauce
1 tbsp. red wine vinegar
¼ tsp. garlic powder
¼ tsp. ground black pepper


Combine butter, hot sauce, vinegar, garlic powder, and black pepper in a small pot.

Simmer over medium heat for 5 minutes while whisking constantly.

Remove from heat and keep warm but not hot. Preheat deep fryer to 360˚F or heat oil in.

Dip each wing in flour, then beaten eggs, then coat with Panko bread crumbs.

Deep fry until crispy and golden, approximately 2-4 minutes.

Toss with warm Buffalo sauce and serve.

Originally published in the Fishing Annual (March) 2019 edition of Ontario OUT of DOORS magazine.

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