Buffalo Wings Recipe
Deep-fried, tossed in Buffalo sauce, choice of dipping sauce.
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Ingredients
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Wings
Frying
Buffalo sauce
Dipping & garnish (optional)
Method
Wings
- 1
Prepare and dry
Pat the chicken wing pieces very dry with paper towels. Removing surface moisture helps achieve a crisp crust.
- 2
Season and coat
In a large bowl, toss the wings with salt, black pepper, garlic powder, and baking powder until evenly coated. Baking powder promotes browning and crispness.
- 3
Rest
Place the coated wings on a wire rack set over a sheet pan and refrigerate, uncovered, for 30–60 minutes. This further dries the skin for better crisping.
Frying
- 4
Heat oil
Pour 4–6 cups of neutral oil into a deep heavy pot or Dutch oven so there is at least 3 inches of oil depth but not more than two-thirds full. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of bread: it should sizzle steadily and brown in ~60 seconds.
- 5
First fry (blanch)
Working in batches of 6–8 wings (do not overcrowd), carefully lower the wings into the oil and fry for 6–7 minutes until the wings are cooked through but pale and not deeply browned. Maintain oil temperature around 300–325°F (150–160°C) during this step. Remove wings with a slotted spoon to a wire rack or paper towel-lined tray.
- 6
Bring oil to higher temp
After all batches are blanched, increase the heat and bring the oil to 375°F (190°C).
- 7
Second fry (crisp)
Return wings to the hot oil in batches and fry for 2–4 minutes, until deep golden brown and very crisp. Drain on a wire rack for 2–3 minutes.
Buffalo sauce
- 8
Melt butter and combine
While the wings finish the second fry, melt the butter in a small saucepan over low heat. Add the hot sauce, white vinegar, Worcestershire sauce, honey (or sugar), cayenne (if using), and salt. Whisk until the sauce is fully emulsified and smooth, about 1–2 minutes. Keep warm on the lowest heat; do not boil.
- 9
Toss wings in sauce
Place the hot, drained wings into a large, heatproof mixing bowl. Pour the warm Buffalo sauce over the wings and toss vigorously until every piece is evenly coated. Alternatively, you can brush sauce onto wings individually to control coverage.
Dipping & garnish (optional)
- 10
Serve
Transfer sauced wings to a serving platter. Arrange celery and carrot sticks on the side and provide ranch and blue cheese dressings for dipping. Serve immediately while hot and crispy.
- 11
To taste adjustments
If the sauce is too spicy, stir in an extra tablespoon of melted butter or a teaspoon of honey to mellow heat. If too mild, add another 1/4 tsp cayenne or more hot sauce to taste.