Non-VegetarianNew England cuisine Starters

Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: New England
Ingredients: 3 lb Chicken wings; 6 cups Vegetable oil; 0.5 cup Hot sauce; 0.33 cup Butter; 1 tbsp White vinegar; 0.25 tsp Garlic powder; 0.5 cup Blue cheese dressing; 2 cups Celery; Salt

Crisp fried chicken wings tossed in a tangy, buttery cayenne pepper sauce, served with blue cheese dressing and celery — invented in Buffalo, New York.

🇺🇸United States· New York

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 460 kcal

Equipment

•Deep fryer or heavy pot
•Large mixing bowl

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 36
carbs: 4
protein: 28
calories: 460

Instructions

1
Pat the wings very dry with paper towels. Sprinkle them lightly with salt.
2
Heat oil to 375°F (190°C) in a deep fryer or heavy pot on the stovetop.
3
Fry the wings in batches for 10–12 minutes. Cook until deeply golden, crisp, and cooked through.
4
Drain the wings on a wire rack or paper towels.
5
Whisk the hot sauce, melted butter, vinegar, and garlic powder together. Mix until smooth and glossy.
6
Toss the hot, drained wings in the sauce until fully coated.
7
Pile onto a platter. Serve right away with blue cheese dressing and celery sticks.

Chef's tips

Pat the wings completely dry before frying. Extra moisture keeps the wings from getting as crisp as restaurant versions.

Storage

Refrigerate cooked, sauced wings up to 3 days, though they're best fresh.

Reheating

Reheat in a 400°F (200°C) oven for 10–12 minutes to re-crisp; toss with a little fresh sauce after reheating.

Common mistakes to avoid

•Skipping real Frank's RedHot in the sauce, which changes the classic tangy flavor.
•Frying at too low a temperature, which makes the skin greasy and soggy.
•Letting the sauce separate. Whisk the butter in slowly off the heat so it blends smoothly.