Description

Born in the heart of Western New York in 1964, these authentic Buffalo wings are the gold standard of Mid-Atlantic pub fare. This recipe delivers that signature shatteringly crisp skin and a tangy, buttery glaze that strikes the perfect balance between vinegar heat and rich silkiness. Whether it's game day or a weekend craving, these wings offer a nostalgic, fiery bite that truly defines American comfort food.

Ingredients

The Wings

• 2.5 pounds Chicken Wings (split into flats and drumettes)
• 2 quarts Neutral Oil (peanut, canola, or vegetable oil for frying)
• 1 teaspoon Kosher Salt (for seasoning after frying)

The Signature Sauce

• 2/3 cup Frank's RedHot Original Cayenne Pepper Sauce (the only authentic choice for Buffalo sauce)
• 1/2 cup Unsalted Butter (one full stick, high quality)
• 1 tablespoon White Vinegar (for extra tang)
• 1/4 teaspoon Worcestershire Sauce (adds depth and umami)
• 1/4 teaspoon Garlic Powder
• 1/8 teaspoon Cayenne Pepper (optional, for 'extra hot' style)

The Classic Accompaniments

• 4 pieces Celery Stalks (cut into 4-inch sticks)
• 2 pieces Carrot Sticks (peeled and sliced)
• 1/2 cup Blue Cheese Dressing (chunky, high-quality style)

Instructions

1. Remove the chicken wings from the refrigerator and pat them extremely dry with paper towels. Moisture is the enemy of crispiness; the drier the skin, the better the crunch.
2. If your wings are whole, use a sharp chef's knife to slice through the joints, separating them into the drumette, the flat (wingette), and discarding the tips (or saving them for stock).
3. Pour the neutral oil into a large heavy-bottomed pot or Dutch oven. Ensure the oil is at least 3 inches deep but doesn't fill the pot more than halfway. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
4. While the oil heats, prepare the sauce. In a small saucepan over low heat, combine the butter, Frank's RedHot, vinegar, Worcestershire sauce, garlic powder, and cayenne (if using).
5. Whisk the sauce occasionally until the butter is completely melted and the mixture is emulsified and glossy. Keep it warm on the lowest setting; do not let it boil.
6. Carefully lower about half of the wings into the hot oil using a slotted spoon. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy wings.
7. Fry the wings for 10-12 minutes. They should be golden brown and the skin should feel firm and crisp when tapped with tongs.
8. Use a spider skimmer or slotted spoon to remove the wings and place them on a wire rack set over a baking sheet to drain. Season immediately with a pinch of kosher salt.
9. Allow the oil temperature to return to 375°F before frying the second batch of wings.
10. Once all wings are fried and drained, place them into a large stainless steel mixing bowl.
11. Pour the warm Buffalo sauce over the wings. Use a large spoon or a tossing motion to coat every wing thoroughly until they are glistening.
12. Serve immediately while piping hot alongside cold celery sticks, carrots, and a generous bowl of blue cheese dressing.