Meat & Seafood · American

Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Total time: 55 min
Yield: 2
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

10 ingredients · 55 minutes · 2 servings

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928kcal0.6g protein104.2g fat1.6g carbs~$1.23/ serving*

No porkNo alcohol

Contains: gluten, dairy, peanut, fish · May contain: soy

Ingredients

Servings:

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
2 unit	celery (cut into sticks)optional
¼ cup	blue cheese (crumbled)optional
3 tbsp	sour creamoptional
2 tbsp	mayonnaiseoptional
1 tbsp	buttermilkoptional
1 tsp	baking powder (for the oven variant)optional

Method

season5 min
chicken wings patted bone-dry + salt + black pepper, tossed to coat every piece
rest30 min
uncovered, refrigerated on a rack
seasoned 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 min
325°F / 165°C, in two batches
wings 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 min
on a rack, oil back up to temperature
fried wings, draining while steam escapes; resting between the two fries lets surface moisture leave so the second fry can blister instead of hiss
fry3 min
390°F / 200°C, in two batches
rested 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 min
low heat, whisking constantly
hot 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 min
in a large bowl, working fast
hot 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