Buffalo Chicken Wings Recipe
Make Buffalo Chicken Wings Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Frying / Oil
Buffalo Sauce
Dipping & Garnish
Method
Prepare Chicken
- 1
Dry and trim
Pat the wings completely dry with paper towels. If using whole wings, separate into drumettes and flats, discarding wing tips or saving for stock.
- 2
Season and coat
Place the dried wings in a large bowl. Sprinkle with kosher salt, freshly ground black pepper, and baking powder. Toss thoroughly to coat each piece evenly. The baking powder helps dry and crisp the skin during frying/baking.
Fry Wings
- 3
Heat oil
Pour about 1 cup of neutral oil into a medium heavy skillet or Dutch oven (oil should come up about 1/2 to 1 inch). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of skin: it should sizzle steadily.
- 4
Cook in batches
Working in a few batches to avoid crowding, carefully add wings to the hot oil. Fry for 8–10 minutes per batch until the skin is deep golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F as needed. Use a slotted spoon or tongs to transfer wings to a wire rack set over a rimmed baking sheet to drain. Repeat with remaining wings.
Make Buffalo Sauce
- 5
Melt butter
In a small saucepan over low heat (or in a microwave-safe bowl), melt the unsalted butter gently until just melted. Avoid boiling.
- 6
Combine ingredients
Stir in the hot sauce, distilled white vinegar, Worcestershire sauce, granulated sugar, garlic powder, and salt until fully combined and smooth. Taste and adjust for heat or tang by adding more hot sauce (for spicier) or a touch more butter or sugar (to mellow). Keep warm on the lowest heat or transfer to a warm bowl.
Toss and Serve
- 7
Coat wings
Place the cooked wings into a large clean bowl. Pour the warm buffalo sauce over the wings and toss vigorously until each wing is evenly coated. If you prefer extra-saucy wings, reserve a tablespoon of sauce to drizzle when serving.
- 8