These Original Buffalo Wings are a classic American favorite that delivers an unforgettable crunch and kick. The secret lies in the preparation: drying the wings thoroughly before frying ensures an exceptionally crispy skin that stands up to the sauce. Deep-fried until golden and juicy, the wings are immediately tossed in a vibrant blend of Frank’s RedHot sauce and melted butter, creating that iconic glossy, spicy coating. The heat is balanced perfectly by the richness of the butter, resulting in a flavor profile that is both bold and savory. Served traditionally with cool, crunchy celery sticks and tangy blue cheese dressing, these wings are the ultimate game-day snack or party appetizer. They offer a satisfying contrast of textures and temperatures, making them irresistible to crowds. Simple ingredients and straightforward technique yield professional-quality results at home.
Original Buffalo Wings
Description
These Original Buffalo Wings are a classic American favorite that delivers an unforgettable crunch and kick. The secret lies in the preparation: drying the wings thoroughly before frying ensures an exceptionally crispy skin that stands up to the sauce. Deep-fried until golden and juicy, the wings are immediately tossed in a vibrant blend of Frank's RedHot sauce and melted butter, creating that iconic glossy, spicy coating. The heat is balanced perfectly by the richness of the butter, resulting in a flavor profile that is both bold and savory. Served traditionally with cool, crunchy celery sticks and tangy blue cheese dressing, these wings are the ultimate game-day snack or party appetizer. They offer a satisfying contrast of textures and temperatures, making them irresistible to crowds. Simple ingredients and straightforward technique yield professional-quality results at home.Ingredients
Directions
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Split the chicken wings at the joints, separating the drumettes and flats, and discard the wing tips.
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Pat the wings completely dry with paper towels to remove all surface moisture.
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Arrange the wings in a single layer on a wire rack set over a baking sheet and refrigerate uncovered for at least 24 hours to dry out the skin for maximum crispiness.
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Heat peanut oil in a deep fryer or large heavy-bottomed pot to 350-360&# 194;°F (175-180ðC).
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Fry the wings in small batches to avoid overcrowding, cooking for 8-10 minutes until golden brown and crispy.
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Remove the fried wings and drain briefly on a wire rack to remove excess oil.
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While the wings fry, melt margarine or butter in a small saucepan and mix in the hot sauce to taste.
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Place the hot, drained wings in a large bowl and immediately toss with the hot sauce and butter mixture until evenly coated.
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Serve immediately with celery sticks and chunky blue cheese salad dressing.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1152.0kcal
- % Daily Value *
- Total Fat 62.4g96%
- Saturated Fat 17.0g85%
- Cholesterol 306.4mg103%
- Sodium 493.7mg21%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 124.8g250%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Drying the wings in the refrigerator for 24 hours is a crucial step for achieving extra crispy skin. Do not skip this if possible.
For a medium heat level, use approximately 1 cup of hot sauce and 1/2 cup of melted margarine/butter for 5 pounds of wings. Adjust quantities to your preferred spice tolerance.
Some variations omit the butter entirely, using only hot sauce for a sharper, less rich flavor. Experiment to find your preference.
Traditional serving includes raw celery sticks and blue cheese dressing to cool the palate.
This recipe is based on the original method from the Anchor Bar in Buffalo, NY, where they were invented in 1964 using Frank's RedHot sauce.
