📝 About This Recipe
Born in the heart of Buffalo, New York, these wings elevate the classic pub staple with a light, seasoned starch coating that shatters upon impact. The dredging method creates a craggy surface area, allowing the signature buttery cayenne sauce to cling to every nook and cranny. These wings are the perfect marriage of juicy poultry, a satisfying crunch, and a vinegary heat that keeps you coming back for more.
🥗 Ingredients
The Chicken
- 2.5 pounds Chicken Wings (split into flats and drumettes, patted very dry)
- 1 teaspoon Kosher Salt (plus more for final seasoning)
- 1/2 teaspoon Black Pepper (freshly ground)
The Dredge
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch (adds extra crunch)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a subtle depth of color)
- 1/4 teaspoon Cayenne Pepper (optional, for extra heat)
Classic Buffalo Sauce
- 2/3 cup Frank's RedHot Original Sauce (the authentic choice)
- 1/2 cup Unsalted Butter (one stick, melted)
- 1 tablespoon White Vinegar (for extra tang)
- 1/2 teaspoon Worcestershire Sauce
- 1 teaspoon Honey (to balance the acidity)
For Frying & Garnish
- 2 quarts Vegetable Oil (or enough for deep frying)
- 3-4 pieces Celery Stalks (cut into sticks)
- 1/2 cup Blue Cheese Dressing (for dipping)
👨🍳 Instructions
-
1
Begin by patting the chicken wings thoroughly dry with paper towels. Removing excess moisture is the secret to a truly crispy skin.
-
2
In a large mixing bowl, toss the wings with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper until evenly coated.
-
3
In a separate shallow dish or a large gallon-sized zip-top bag, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, and cayenne pepper.
-
4
Working in batches, add the wings to the flour mixture. Shake well to ensure every part of the wing is coated, then tap off any excess flour. The coating should be thin and even, not clumpy.
-
5
Place the dredged wings on a wire rack set over a baking sheet and let them rest for 15 minutes. This 'sets' the dredge so it adheres better during frying.
-
6
While the wings rest, fill a heavy-bottomed pot or Dutch oven with about 3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C).
-
7
While the oil heats, prepare the sauce. In a small saucepan over low heat, combine the hot sauce, butter, vinegar, Worcestershire sauce, and honey. Whisk until the butter is melted and the sauce is emulsified. Keep warm.
-
8
Carefully lower 6-8 wings into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy wings.
-
9
Fry the wings for 8-10 minutes, turning occasionally, until they are deep golden brown and reach an internal temperature of 165°F (74°C).
-
10
Use a slotted spoon or spider strainer to remove the wings and place them on a clean wire rack or a paper towel-lined plate to drain for 1-2 minutes.
-
11
Repeat the frying process with the remaining batches, ensuring the oil returns to 375°F between batches.
-
12
Transfer the hot, crispy wings to a large stainless steel bowl. Pour the warm Buffalo sauce over the wings.
-
13
Toss the wings vigorously using a large spoon or by shaking the bowl until every wing is thoroughly glazed in the sauce.
-
14
Serve immediately while steaming hot with cold celery sticks and a side of blue cheese dressing.
💡 Chef's Tips
Always use a thermometer to monitor your oil temperature; if it drops below 350°F, the wings will absorb oil rather than crisp up. The 15-minute rest after dredging is crucial—it prevents the flour coating from flaking off in the fryer. For 'extra crispy' wings, double-fry them: fry at 325°F for 5 minutes, let rest, then flash-fry at 400°F for 2 minutes before tossing in sauce. If you prefer a thicker sauce that sticks even better, whisk in 1/2 teaspoon of cornstarch mixed with a little water while simmering the sauce.
🍽️ Serving Suggestions
Pair with a crisp, cold American Lager or a hoppy IPA to cut through the richness of the butter. Serve alongside a cooling wedge salad with extra blue cheese crumbles. Include a side of carrot sticks and sliced cucumbers for a refreshing crunch between spicy bites. For a full pub experience, serve with a side of seasoned waffle fries or loaded potato skins.