|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||71%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 7mg||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether watching football or craving a bar-food snack, Buffalo wings are a must-have. This recipe for the iconic chicken wing is adapted from the reputed original created by the Bellissimo family in 1964 at the Anchor Bar in Buffalo, New York. Close to the authentic version, this wing gets a little added flavor thanks to the Worcestershire sauce and garlic powder. The wings are deep-fried, tossed in the sauce, and then baked in the oven for just a few minutes to allow the sauce to adhere to the crispy skin. In keeping with the classic, serve with celery and carrot sticks and blue cheese dressing on the side.
Click Play to Make This Classic Buffalo Wing Sauce
For the Sauce:
1/2 cup Louisiana hot sauce
8 tablespoons (1 stick) unsalted butter (or margarine)
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
Salt, to taste
For the Wings:
Oil (vegetable, canola, or peanut), for deep-frying
30 chicken wings (drumettes and wingettes separated)
Note: While there are multiple steps to this recipe, these Buffalo wings are broken down into workable categories to help you better plan for preparation.
Gather the ingredients.
Make the Sauce
Mix the Louisiana hot sauce, butter, vinegar, cayenne pepper, garlic powder, Worcestershire sauce, and salt in a medium saucepan.
Bring the mixture to a simmer over low heat, stirring occasionally, until the butter is melted and the sauce is well mixed. Set aside.
Fry the Wings
Pour oil a few inches deep in a deep fryer or heavy-bottomed pan and heat to 375 F. Add the wings in batches and fry for about 15 minutes until crispy and golden.
Drain the wings on paper towels. Repeat with remaining wings.
Sauce the Wings
Preheat the oven to 300 F. Line a baking sheet with parchment paper.
When all the wings are cooked, place them into a large bowl and pour the sauce over the hot wings. Cover the bowl with a lid, and shake it to completely coat the wings. You can also toss the wings and sauce with a spoon or spatula.
Slide the wings onto the lined baking sheet and bake for 2 to 3 minutes to make them extra crispy and allow the sauce to adhere.
Serve with blue cheese dressing on the side and enjoy.
Why Add Butter to the Sauce?
The combination of butter and hot sauce creates a rich and silky smooth sauce. Adding the butter also cuts into the heat allowing you to control the spice.
To get the crispiest results when frying food, there are a few things to keep in mind. It's important that the oil maintains a temperature of 375 F while the food is cooking, so it's best to use a deep-fry thermometer and watch carefully. Also, do not crowd the pot as that will lower the oil temperature, which will result in soggy food.