Buffalo Wings
These classic Buffalo wings are the ultimate game-day snack, featuring chicken wings that are deep-fried until perfectly crisp on the outside and juicy on the inside. The secret lies in the sauce: a bold emulsion of Frank's RedHot sauce and melted butter that clings to every curve. The result is a spicy, tangy kick that balances heat with rich savory notes. Serve them hot, straight from the pan, alongside cool, crunchy celery sticks and a generous bowl of creamy blue cheese dressing to cut through the spice. Perfect for parties, sports gatherings, or a satisfying weekend treat.
Description
These classic Buffalo wings are the ultimate game-day snack, featuring chicken wings that are deep-fried until perfectly crisp on the outside and juicy on the inside. The secret lies in the sauce: a bold emulsion of Frank's RedHot sauce and melted butter that clings to every curve. The result is a spicy, tangy kick that balances heat with rich savory notes. Serve them hot, straight from the pan, alongside cool, crunchy celery sticks and a generous bowl of creamy blue cheese dressing to cut through the spice. Perfect for parties, sports gatherings, or a satisfying weekend treat.
Ingredients
- 2 lbs chicken wings, separated into drumettes and flats
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
- 1/4 cup unsalted butter, melted
- vegetable oil, for frying
- celery sticks, for serving
- blue cheese dressing, for serving
Directions
- 1 Prepare the chicken wings by removing any excess skin if desired. Pat the wings completely dry with paper towels to ensure a crispy exterior.
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully add the wings in batches to avoid overcrowding, which lowers the oil temperature.- 3
Fry the wings for 10-12 minutes, turning occasionally, until they are golden brown, crispy, and cooked through. The bubbling in the oil will slow down significantly when they are nearly done. Remove wings with a slotted spoon and drain on a wire rack set over a baking sheet.- 4
While the wings fry, prepare the sauce. In a medium saucepan, combine the melted butter and Frank's RedHot sauce over low heat. Simmer gently for 2-3 minutes until slightly thickened.- 5
Place the hot, fried wings in a large mixing bowl. Pour the warm sauce over the wings and toss thoroughly until every wing is evenly coated.- 6
Transfer the sauced wings to a serving platter. Serve immediately with celery sticks and a side of blue cheese dressing.NoteFor extra crispy wings, toss them lightly in cornstarch before frying.
Adjust the heat level by varying the ratio of hot sauce to butter. Use more butter for milder wings, or add extra hot sauce for a kick.
Keep the wings warm in a 200°F (95°C) oven if preparing ahead of time, but serve as soon as possible for best texture.
Traditional Buffalo wings are served without breadcrumbs or batter; the crispiness comes from the frying technique.
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