Classic Buffalo Wings
Crispy fried chicken wings tossed in tangy, buttery hot sauce - the ultimate game day staple
Ingredients
- 3 lbschicken wings(split into drums and flats)
- 0.5 cupFrank's RedHot sauce
- 0.33 cupunsalted butter(melted)
- 1 tbspwhite vinegar
- 0.25 tspWorcestershire sauce
- 0.25 tspcayenne pepper
- 0.25 tspgarlic powder
- vegetable oil(for frying)
- 1 tspkosher salt
📝 Make Ahead
Wings can be fried ahead and kept warm in 200°F oven up to 30 minutes. Sauce can be made 1 week ahead. Toss just before serving.
Instructions
- Pat wings completely dry with paper towels - this is crucial for crispy skin
- Heat oil in deep pot or fryer to 375°F
- While oil heats, make sauce: whisk together hot sauce, melted butter, vinegar, Worcestershire, cayenne, and garlic powder
- Season wings with salt
- Fry wings in batches for 10-12 minutes until golden brown and cooked through (165°F internal)
- Drain on wire rack for 1 minute
- Toss hot wings in sauce until evenly coated
- Serve immediately with blue cheese dressing and celery sticks
💡 Pro Tips
Dry wings thoroughly - moisture is the enemy of crispy skin. Double-frying (fry once, rest, fry again) creates extra crispy wings. The sauce ratio can be adjusted - more butter for milder, more hot sauce for spicier. Always serve with blue cheese, never ranch, for authentic Buffalo style.
📜 History
Buffalo wings were invented in 1964 at the Anchor Bar in Buffalo, New York by Teressa Bellissimo. She deep-fried leftover chicken wings and tossed them in hot sauce and butter for her son and his friends. The dish became a nationwide phenomenon and the foundation of American sports bar culture.