📝 About This Recipe
Born in the heart of Buffalo, New York, these wings are the gold standard of American pub fare, delivering a perfect marriage of vinegary heat and buttery richness. This recipe utilizes a double-fry technique to ensure the skin shatters with every bite while the interior remains succulent and tender. Whether it's game day or a late-night craving, these wings offer a nostalgic, bold flavor profile that is absolutely addictive.
🥗 Ingredients
The Wings
- 3 pounds Chicken Wings (split into flats and drumettes, tips removed)
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Cornstarch (for extra crispiness)
- 2 quarts Peanut or Vegetable Oil (for deep frying)
The Signature Sauce
- 2/3 cup Frank's RedHot Original Sauce (essential for authentic flavor)
- 1/2 cup Unsalted Butter (cold, cut into cubes)
- 1 tablespoon White Vinegar
- 1/4 teaspoon Worcestershire Sauce
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Cayenne Pepper (optional, for extra heat)
For Serving
- 4-5 pieces Celery Stalks (cut into 4-inch sticks)
- 2 pieces Carrots (peeled and cut into sticks)
- 1/2 cup Blue Cheese Dressing (chilled)
👨🍳 Instructions
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1
Thoroughly pat the chicken wings dry with paper towels. Removing excess moisture is the most critical step for achieving a crispy skin.
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2
In a large bowl, toss the wings with salt, pepper, and cornstarch until lightly and evenly coated. Shake off any excess starch.
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3
Fill a heavy-bottomed pot or deep fryer with oil and heat it to 250°F (120°C). This first low-temperature fry cooks the meat through without browning the skin.
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4
Fry the wings in batches for 8-10 minutes. They should look pale and soft but be cooked through. Drain them on a wire rack and let them rest for at least 15 minutes.
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5
While the wings rest, increase the oil temperature to 400°F (205°C). This high heat will create the signature 'crunch'.
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6
Prepare the sauce: In a small saucepan over medium-low heat, combine the hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne.
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7
Once the sauce mixture is simmering, whisk in the cold butter one cube at a time. This creates an emulsion that results in a thick, velvety sauce that clings to the wings.
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8
Remove the sauce from the heat and keep it warm. Do not let it boil after adding the butter or the sauce will 'break' and become greasy.
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9
Return the rested wings to the 400°F oil in batches. Fry for 5-7 minutes until they are deep golden brown and exceptionally crispy.
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10
Transfer the hot wings to a large metal mixing bowl lined briefly with a paper towel to remove surface oil, then discard the towel.
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11
Pour the warm Buffalo sauce over the wings and toss vigorously until every nook and cranny is coated.
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12
Serve immediately on a platter with chilled celery, carrots, and a side of blue cheese dressing for dipping.
💡 Chef's Tips
Always use Frank's RedHot for the most authentic flavor; other sauces change the vinegar-to-pepper ratio significantly. If you want even crispier wings, let the wings air-dry in the refrigerator on a wire rack for 4 hours before the first fry. Never crowd the fryer; dropping too many wings at once lowers the oil temperature and results in soggy skin. To make them 'Extra Hot,' increase the cayenne pepper or add a few drops of habanero extract to the sauce. When whisking in the butter, make sure it is cold from the fridge to ensure the sauce becomes creamy and opaque.
🍽️ Serving Suggestions
Serve with a tall, ice-cold American Lager or a hoppy IPA to cut through the richness. Include a side of loaded potato skins or jalapeño poppers for a complete pub-style feast. A cooling cucumber salad or coleslaw provides a refreshing contrast to the spicy buffalo heat. Always provide plenty of wet wipes or napkins; authentic wings are meant to be messy! Pair with a side of extra-crispy French fries seasoned with Cajun spices.