Classic Buffalo Wings
Crispy fried chicken wings tossed in tangy, buttery hot sauce - the ultimate game day staple
- 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
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.
- 1Pat wings completely dry with paper towels - this is crucial for crispy skin
- 2Heat oil in deep pot or fryer to 375°F
- 3While oil heats, make sauce: whisk together hot sauce, melted butter, vinegar, Worcestershire, cayenne, and garlic powder
- 4Season wings with salt
- 5Fry wings in batches for 10-12 minutes until golden brown and cooked through (165°F internal)
- 6Drain on wire rack for 1 minute
- 7Toss hot wings in sauce until evenly coated
- 8Serve immediately with blue cheese dressing and celery sticks
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.
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.