Buffalo Wings
Crispy, deep-fried chicken wings tossed in a fiery cayenne-butter sauce and served with creamy blue cheese dressing and crunchy celery sticks. The ultimate game-day crowd-pleaser straight from Buffalo, New York.
Ingredients
- 3 lb chicken wings, split into flats and drumettes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ cup Frank's RedHot sauce
- ⅓ cup unsalted butter, melted
- 1 tbsp white vinegar
- ¼ tsp cayenne pepper
- 6 stalks celery, cut into sticks
- ½ cup blue cheese dressing
Method
- Pat the wings completely dry with paper towels. Season all over with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.
- Heat oil in a deep fryer or large heavy pot to 375 degrees F. Fry wings in batches without crowding for 10-12 minutes until golden brown and cooked through (internal temp 165 degrees F).
- While the wings fry, whisk together the hot sauce, melted butter, white vinegar, and cayenne pepper in a large bowl.
- Drain the fried wings on a wire rack for 1 minute, then toss them in the buffalo sauce until fully coated.
- Pile the sauced wings on a platter and serve immediately with celery sticks and blue cheese dressing on the side.
Chef's note: For a baked version, arrange wings on a wire rack over a sheet pan and bake at 425 degrees F for 45 minutes, flipping halfway. The results are nearly as crispy with less mess. Adjust cayenne to control heat level.
Nutrition per serving
480kcal
34gprotein
3gcarbs
36gfat
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