Buffalo Wings
Crispy fried chicken wings tossed in a tangy, spicy butter sauce. This classic American appetizer is a game-day favorite, perfect with a side of blue cheese dressing and celery sticks.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Chicken Wings
- b.If using whole wings, separate them into drumettes and flats, discarding the tips or saving them for stock.
- c.Pat the chicken wings completely dry with paper towels. This is the most critical step for achieving crispy skin.
- d.In a large bowl, toss the dry wings with salt and black pepper until evenly coated.
- 2
Step 2
- a.Fry the Wings
- b.In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until a thermometer reads 375°F (190°C).
- c.Carefully add half of the wings to the hot oil, ensuring not to overcrowd the pot. The oil temperature will drop; maintain it around 350°F (175°C).
- d.Fry for 10-12 minutes, turning occasionally, until they are deep golden brown, crispy, and fully cooked. The internal temperature should reach at least 165°F (74°C).
- e.Use a slotted spoon or spider strainer to remove the wings and let them drain on a wire rack set over a baking sheet.
- f.Allow the oil to return to 375°F (190°C) before frying the second batch.
- 3
Step 3
- a.Make the Buffalo Sauce
- b.While the second batch of wings is frying, combine the unsalted butter, hot sauce, white vinegar, Worcestershire sauce, and garlic powder in a small saucepan.
- c.Heat over medium-low heat, whisking constantly until the butter is completely melted and the sauce is smooth and emulsified.
- d.Keep the sauce warm on the lowest heat setting until the wings are ready.
- 4
Step 4
- a.Toss and Serve
- b.Once all wings are fried and drained, place them in a large, clean bowl.
- c.Pour the warm Buffalo sauce over the hot wings.
- d.Toss gently with tongs until every wing is thoroughly and evenly coated.
- e.Serve immediately with celery sticks, carrot sticks, and a side of blue cheese dressing for dipping.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra-crispy wings, let the seasoned, raw wings air-dry on a rack in the refrigerator for at least 1 hour (or up to overnight) before frying.
- 2Do not overcrowd the pot. Frying in batches is essential to maintain the oil temperature, which ensures crispy, not greasy, wings.
- 3Always drain fried food on a wire rack, not on paper towels. This allows air to circulate, keeping the bottom of the wings from getting soggy.
- 4Toss the wings in the sauce just before serving. Letting them sit in the sauce for too long will cause the crispy skin to soften.
- 5For a milder sauce, increase the amount of butter. For a spicier sauce, add a pinch of cayenne pepper or use a hotter variety of hot sauce.
Adapt it for your goals.
Healthier Alternative
For baked Buffalo wings, toss the seasoned wings with 1 tbsp of baking powder and 1 tbsp of oil. Bake on a wire rack at 400°F (200°C) for 45-50 minutes, flipping halfway, until crispy. Then toss with the sauce.
Air Fryer MethodAir Fryer Method
Pat wings dry and season. Place in a single layer in the air fryer basket. Cook at 380°F (195°C) for 25 minutes, flipping halfway through. Increase temperature to 400°F (200°C) for the last 5 minutes for extra crispiness. Toss with sauce.
Sauce VariationsSauce Variations
Use this same wing-frying method with other sauces. Try a classic BBQ sauce, a sweet and spicy honey-sriracha glaze, or a garlic-parmesan butter sauce.
Why this is on our healthy list.
Rich in Protein
Chicken wings are a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function. Protein also contributes to a feeling of fullness.
Metabolism Boost from Capsaicin
The hot sauce contains capsaicin, the compound that gives chili peppers their heat. Some studies suggest that capsaicin can provide a temporary boost to metabolism and may aid in fat burning.
Frequently asked questions
A serving of 6 fried Buffalo wings has approximately 1050 calories. This does not include the blue cheese dressing, which can add another 100-150 calories per tablespoon.