Buffalo Chicken Wings

Tags: #appetizer #fried #classic Serving: 4 servings (about 24 pieces) Total time: 50 minutes

Crisp, deep-fried chicken wings tossed in a tangy, buttery Buffalo sauce, served with celery and blue cheese dressing.

Ingredients

• 1200 g whole chicken wings
• 10 g kosher salt
• 1500 ml neutral frying oil (peanut, canola, or vegetable)

Sauce:

• 60 g unsalted butter
• 120 ml cayenne pepper sauce (e.g., Frank’s RedHot Original)
• 10 ml distilled white vinegar
• 3 ml Worcestershire sauce
• 2 g garlic powder
• 1 g ground black pepper

To serve:

• 200 g celery sticks
• 240 ml blue cheese dressing

Steps

1. Set a wire rack over a rimmed sheet pan.
2. Split the whole wings into flats and drumettes.
3. Pat the wings dry with paper towels.
4. Season the wings evenly with kosher salt.
5. Pour the oil into a deep, heavy pot.
6. Clip a deep-fry thermometer to the pot.
7. Heat the oil to 180°C over medium-high heat.
8. Melt the butter in a small saucepan over low heat.
9. Whisk the hot sauce, vinegar, Worcestershire, garlic powder, and black pepper into the melted butter.
10. Hold the sauce warm over low heat.
11. Fry half of the wings in the hot oil until golden and cooked through, about 10–12 minutes, to 75°C internal temperature.
12. Lift the wings from the oil with a spider.
13. Drain the wings on the rack.
14. Return the oil to 180°C.
15. Fry the remaining wings until golden and cooked through.
16. Lift the wings from the oil with a spider.
17. Drain the wings on the rack.
18. Transfer the wings to a large bowl.
19. Pour the warm sauce over the wings.
20. Toss the wings to coat evenly.
21. Rest the wings for 1 minute.
22. Serve the wings with celery sticks and blue cheese dressing.

Notes

• Classic Buffalo sauce uses a 2:1 ratio of hot sauce to butter; adjust for heat by increasing hot sauce or adding a pinch (1 g) of cayenne.
• For extra-crisp skin, air-dry salted wings uncovered on a rack in the refrigerator for 8–24 hours before frying.