Buffalo Chicken Wings
Contains dairy, peanut, fish · usually contains gluten · sometimes contains soy — check the label · only in an optional ingredient: egg
Restrictions
Containsdairy · peanut · fishIt is in an ingredient you cannot leave out.
Usually containsgluten (worcestershire sauce)The usual version has it. One without it exists — it is the one named here.
Sometimes contains — check the labelsoy (Mayonnaise)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Only if you add itegg (Mayonnaise)Leave that ingredient out and the dish does not have it.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 2 lb |  chicken wings (split at the joint, tips removed) |
| ¾ tsp | salt |
| ¼ tsp |  black pepper (ground) |
| 2 l | peanut oil (for frying) |
| 5 tbsp |  hot sauce (cayenne-based) |
| 4 tbsp |  butter (cut into cubes) |
| 1 tsp |  white wine vinegar |
| ½ tsp |  worcestershire sauce |
| ¼ tsp |  garlic powder |
| ¼ tsp |  cayenne pepper |
Optional
Not counted above. The dish works without them.
| 2 unit |  celery (cut into sticks) |
| ¼ cup |  blue cheese (crumbled) |
| 3 tbsp |  sour cream |
| 2 tbsp |  mayonnaise |
| 1 tbsp |  buttermilk |
| 1 tsp |  baking powder (for the oven variant) |
Steps
- Season5 minchicken wings patted bone-dry + salt + black pepper, tossed to coat every piece
- Rest30 minuncovered, refrigerated on a rackseasoned wings, skin exposed to moving air — surface water is the enemy here: a wet wing spends its first minutes in the oil boiling itself instead of rendering, and the skin ends up leathery rather than brittle
- Fry10 min325°F / 165°C, in two batcheswings in the oil, half at a time, until pale gold and cooked through — this stage is about melting the fat out from under the skin, not browning it. Crowding drops the oil below 300°F and the wings absorb rather than shed fat
- Rest5 minon a rack, oil back up to temperaturefried wings, draining while steam escapes; resting between the two fries lets surface moisture leave so the second fry can blister instead of hiss
- Fry3 min390°F / 200°C, in two batchesrested wings, until deep amber and audibly crackling — the high heat flashes off the last water and sets the skin so it survives being sauced
- Emulsify4 minlow heat, whisking constantlyhot sauce + vinegar + worcestershire + garlic powder + cayenne warmed just to steaming, then butter whisked in a cube at a time off the direct heat = buffalo sauce. The sauce is an emulsion of butterfat in the vinegar-water of the hot sauce; boil it or dump the butter in at once and it breaks into a greasy layer that slides straight off the wings onto the plate
- Mix1 minin a large bowl, working fasthot wings + buffalo sauce, tossed hard for about twenty seconds and served immediately — the coating stays glossy only while the wings are hot enough to keep the emulsion loose, and every minute they sit the skin drinks sauce and goes soft. Serve with celery and the blue cheese dip whisked from blue cheese + sour cream + mayonnaise + buttermilk