📝 About This Recipe
Born in the heart of Buffalo, New York, these legendary wings are the gold standard of American bar food. This recipe delivers that signature shattering crunch and the perfect vinegary, buttery heat that defines an authentic wing experience. By utilizing a double-fry method, we ensure the skin is impossibly crisp while the meat remains succulent and tender, all tossed in a glossy, vibrant sauce that hits every taste bud.
🥗 Ingredients
The Wings
- 3 pounds Chicken Wings (split into flats and drums, tips removed)
- 1.5 teaspoons Kosher Salt
- 2 tablespoons Cornstarch (for extra crispiness)
- 2 quarts Neutral Oil (Canola or Peanut oil for frying)
The Signature Sauce
- 2/3 cup Frank's RedHot Original Sauce (do not use 'Buffalo' flavor, use the Original)
- 1/2 cup Unsalted Butter (1 stick, high quality)
- 1 tablespoon White Vinegar (for extra tang)
- 1/4 teaspoon Worcestershire Sauce
- 1/4 teaspoon Cayenne Pepper (adjust for extra heat)
- 1/4 teaspoon Garlic Powder
For Serving
- 4-5 pieces Celery Stalks (cut into 3-inch sticks)
- 1/2 cup Blue Cheese Dressing (chunky, high quality)
- 1 tablespoon Fresh Chives (finely chopped for garnish)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is the secret to achieving a truly crispy skin.
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2
In a large bowl, toss the dried wings with the kosher salt and cornstarch until lightly and evenly coated.
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3
Fill a large Dutch oven or heavy-bottomed pot with the oil and heat to 250°F (120°C). This first low-temperature fry cooks the meat through without browning the skin too much.
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4
Working in batches, carefully lower the wings into the oil and fry for about 15-20 minutes, stirring occasionally, until they are cooked through but still pale.
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5
Remove the wings with a slotted spoon and drain on a wire rack set over a baking sheet. Let them rest for at least 15 minutes (or up to an hour) to allow moisture to evaporate.
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6
While the wings rest, prepare the sauce. In a small saucepan over medium-low heat, melt the butter.
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7
Whisk in the Frank's RedHot sauce, vinegar, Worcestershire sauce, cayenne, and garlic powder. Keep the sauce warm on the lowest setting, but do not let it boil or the emulsion will break.
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8
Increase the heat of the frying oil to 400°F (205°C). This high-heat second fry is what creates the 'crunch'.
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9
Carefully add the wings back into the hot oil in batches. Fry for 5-8 minutes until the skin is golden brown and extremely crisp.
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10
Drain the wings briefly on fresh paper towels for just 30 seconds to remove excess oil.
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11
Immediately transfer the hot wings to a large metal bowl. Pour the warm Buffalo sauce over the wings.
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12
Toss vigorously until every wing is thoroughly glazed in the bright orange sauce.
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13
Plate the wings immediately while steaming hot. Garnish with fresh chives if desired.
💡 Chef's Tips
Always use Frank’s RedHot Original—it is the authentic base for Buffalo sauce; other brands will change the flavor profile significantly. For the crispest wings possible, let the wings air-dry in the refrigerator on a wire rack for 4-6 hours before the first fry. Never use bottled Ranch dressing if you want to be authentic—Blue Cheese is the traditional pairing for Buffalo wings. If the sauce separates, whisk in a teaspoon of warm water or a small piece of cold butter to bring the emulsion back together. Don't crowd the pot during the second fry; if the oil temperature drops too much, the wings will become greasy rather than crispy.
🍽️ Serving Suggestions
Serve with cold, crisp celery sticks to provide a refreshing crunch that cuts through the heat. A side of chunky Blue Cheese dressing is essential for dipping and cooling the palate. Pair with a crisp, cold Lager or a hoppy IPA to complement the spicy and vinegary notes. Offer plenty of wet naps or extra napkins; true Buffalo wings are meant to be a delicious, messy experience. Add a side of carrot sticks for extra color and a sweet contrast to the salty sauce.