Save The night I finally mastered Buffalo wings happened completely by accident during a Super Bowl party where I ran out of marinade midway through cooking. Desperation led me to melt butter into Frank's RedHot on the fly, and my friends haven't stopped asking for that exact version since.
My roommate in college used to make these every Sunday while we watched football, and the smell would draw people from three apartments away. We learned the hard way that doubling the recipe never actually works because everyone just eats twice as many.
Ingredients
- Chicken wings: Separating drumettes from flats helps everything cook evenly and makes grabbing easier
- Salt, pepper, and garlic powder: This simple dry rub seasons the meat itself beneath the coating
- Flour mixture: The paprika adds subtle color while flour creates that essential crispy shell
- Vegetable oil: Needs to maintain steady temperature for proper frying without smoking
- Unsalted butter: Using unsalted lets you control the final salt level perfectly
- Hot sauce: Frank's RedHot is traditional but any cayenne-based sauce works beautifully
- White vinegar and Worcestershire: These add depth and that signature tangy backbone
- Celery and blue cheese dip: The cool crunch and creamy dip balance the heat perfectly
Instructions
- Prep the wings:
- Pat each wing completely dry with paper towels, then season generously with salt, pepper, and garlic powder on all sides
- Coat for crispiness:
- Whisk flour and paprika in a large bowl, then dredge each wing thoroughly and shake off any loose excess flour
- Heat the oil:
- Bring your oil to 175°C (350°F) in a deep fryer or heavy pot—the temperature should bubble gently but not violently when you test it
- Fry to perfection:
- Cook wings in batches for 8 to 10 minutes until deep golden brown and the skin feels crispy when tapped
- Drain well:
- Transfer finished wings to a paper towel-lined plate and let them rest while you make the sauce
- Make the magic sauce:
- Melt butter over low heat, then whisk in hot sauce, vinegar, Worcestershire, and cayenne until completely smooth
- Coat and serve:
- Toss wings in a large bowl with enough sauce to coat each piece thoroughly, then serve immediately with celery and blue cheese
Save These became my go-to contribution to every potluck after my sister's wedding rehearsal dinner, where the bride specifically requested them instead of fancy hors d'oeuvres.
Getting Extra Crispy Wings
The restaurant-style crunch comes from a double-fry method that I swear by after seeing it done in a busy kitchen. Fry for 7 minutes, drain and rest for 5 minutes, then fry again for 3 to 4 minutes until the skin turns deep golden and incredibly crispy.
Making The Sauce Your Own
Sometimes I add a teaspoon of honey to cut the heat, or swap in smoked paprika for a subtle smoky note. The butter ratio can be adjusted to your taste—more butter makes it richer, less keeps it sharper.
Serving Like A Pro
Line your serving platter with extra celery sticks and ramekins of blue cheese dip scattered throughout so guests don't have to reach far. The contrast between hot wings and cool dip is everything.
- Keep wings warm in a 200°F oven if frying in batches
- Offer ranch dressing alongside blue cheese for variety
- Have extra napkins ready—these get messy in the best way
Save There's something genuinely satisfying about making these at home that takeout never quite captures. Enjoy every messy, delicious bite.
Recipe FAQs
- → What makes Buffalo wings different from regular wings?
Buffalo wings specifically refer to chicken wings fried until crispy then coated in a vinegar-based cayenne pepper hot sauce and melted butter mixture. The combination creates that signature tangy, spicy flavor profile that originated in Buffalo, New York.
- → How do I get extra crispy wings?
The double-frying technique works best: fry initially for 7 minutes, let rest for 5 minutes to allow the coating to set, then fry again for 3-4 minutes until deeply golden. This method ensures maximum crispiness that stands up to the sauce.
- → Can I bake these instead of frying?
While baking yields a lighter version, the texture won't match the classic crispy fried version. If baking, coat wings in baking powder and cook at high heat (425°F) for 45-50 minutes, flipping halfway through for better crisping.
- → What's the best hot sauce for Buffalo wings?
Frank's RedHot is the traditional choice, but any cayenne-based hot sauce works well. The key is balancing the heat with the melted butter. Adjust the ratio to your preferred spice level, starting with equal parts butter and sauce.
- → Why are blue cheese and celery traditional sides?
The cool, creamy blue cheese dip balances the heat and acidity of the spicy buffalo coating. Fresh celery provides a crisp, refreshing contrast to the rich fried chicken while offering another cooling element against the spice.