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Buffalo Chicken Wings
American

Buffalo Chicken Wings

Crispy fried chicken wings tossed in a tangy butter-and-hot-sauce coating, served with celery sticks and blue cheese dressing. The original bar snack from Buffalo, New York.

30 min
Total time
4
Servings
15 min
Prep
15 min
Cook
intermediatesnack
Source: Anchor Bar, Buffalo NY (original Buffalo wings)

Ingredients

4 servings
  • 1.1 kg chicken wings, split into flats and drums
  • 1.4 L vegetable oil, for frying
  • 120 ml hot sauce (Frank's RedHot)
  • 85 g unsalted butter
  • 5 ml white vinegar
  • 3 ml Worcestershire sauce
  • 1 g cayenne pepper
  • 3 g salt
  • 4 celery sticks, for serving
  • 120 ml blue cheese dressing, for serving

Make it your way

Instructions

Plan my prep
  1. Step 1.Pat the wings completely dry with paper towels; dry skin fries up crispier.
  2. Step 2.Heat the oil in a deep heavy pot to 190 C (375 F).
  3. Step 3.Fry the wings in batches without crowding for 12 to 14 minutes until deep golden and cooked through (74 C / 165 F internal).
  4. Step 4.Drain the fried wings on a wire rack set over a tray.
  5. Step 5.Meanwhile, melt the butter in a saucepan over low heat.
  6. Step 6.Whisk in the hot sauce, vinegar, Worcestershire, cayenne, and salt until smooth and emulsified.
  7. Step 7.Place the hot wings in a large bowl and pour the sauce over them.
  8. Step 8.Toss thoroughly until every wing is fully coated.
  9. Step 9.Pile the wings onto a platter and serve right away with celery sticks and blue cheese dressing.

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