|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 5mg||24%|
|*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.|
There are hot wings and then there are Buffalo wings. Buffalo, New York, is the home of the hot wing, and unlike other wings, these prized poultry parts are never battered or breaded. Instead, Buffalo wings are fried naked, making them gluten free and safe for people with Celiac disease (assuming they're fried in a fresh, uncontaminated batch of oil). The signature sauce is also what sets Buffalo wings apart—a simple but tasty combination of hot sauce and butter.
These wings are easy to prepare with just a few pantry ingredients. If you want more heat, you can adjust the proportion of hot sauce. If you'd like a hint of sweetness, you can stir in a little brown sugar to taste. It's really that simple.
These wings are perfect for game day, an informal party, or those nights when you simply want to pig out on Buffalo wings. This recipe can be used as a main dish to serve two people or as an appetizer for a party of four to six. If you want to make more, just increase the ingredient proportions for a larger yield and fry in batches.
Click Play to See This Authentic Buffalo Chicken Wings Recipe Come Together
"Frying the chicken wings crisps the skin and gives them much more flavor than you would get from baking. There was enough sauce to coat them, but if you like them saucier, you could double the sauce ingredients. I sprinkled them with salt when I tossed them. They were delicious!" —Diana Rattray
8 chicken wings or 16 drumettes and wing pieces
4 cups canola, vegetable, or peanut oil, for frying
2 tablespoons hot sauce, such as Frank's Red Hot or Louisiana
1 1/2 tablespoons unsalted butter, plus more if needed
1/2 teaspoon distilled vinegar
Brown sugar, to taste
Kosher salt, to taste
Blue cheese dressing, ranch dressing, or garlic Parmesan dip, for serving
Steps to Make It
Gather the ingredients.
Remove the tips from the wings and reserve for making chicken stock.
Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels—this will ensure they fry up crispy, and there will be less spatter from water hitting the hot oil.
Heat 3 inches of oil in a deep pan to 375 F.
Meanwhile, in a small separate saucepan, combine the hot sauce, butter, and vinegar over low heat until the butter melts.
Taste the sauce to see if it's to your liking. If you'd like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce. Add salt if needed.
Fry the wings in 2 to 3 batches for 12 to 15 minutes per batch, or until crispy and cooked through. Give the oil time to reheat before frying the next batch to ensure all of the wings are crispy.
Toss the wings in a bowl with the warm sauce.
Serve with blue cheese dressing, ranch dressing, or garlic Parmesan dip. Enjoy.
How to Store and Freeze
- Refrigerate leftover wings in an airtight container or zip-top bag within 2 hours.
- To freeze, place the cooled wings in a freezer bag or container and squeeze out as much air as possible. Seal the bag and freeze the wings for up to three months.
- To reheat leftover wings, place them in a baking dish and bake in a preheated 375 F oven for about 20 minutes, or until they register at least 165 F on a digital thermometer inserted into one of the meatiest pieces.
Wings are commonly served as an appetizer but can be a substantial main dish as well.
- To make ahead, prep the wings and make the sauce in advance. Rewarm the sauce before tossing with the freshly fried wings.
- After frying a batch of wings, place them on a parchment-lined rimmed sheet pan in a 200 F oven to keep them warm while you cook the rest. If desired, cover them loosely with foil, but you don't want them to steam since they will lose their crispiness.
- To serve Buffalo wings as an appetizer, serve with a blue cheese dressing for dipping and celery sticks on the side. Celery sticks are a nice, crunchy respite from the heat of the wings.
- Pair a main dish of Buffalo wings with a wedge salad dressed with blue cheese.
- Add about 1/2 teaspoon of garlic powder to the wing sauce.
- For a spicier sauce, add a dash of cayenne pepper.
- Instead of frying, bake the wings in a preheated 425 F oven for about 30 to 40 minutes, turning once halfway through. Prepare the sauce as directed and toss the wings in the warm sauce.
What's the Difference Between Wings and Buffalo Wings?
Prepared chicken wings come in a variety of preparations and flavors, from spicy to sweet to tangy, from baked to fried to grilled. Buffalo wings are a specific preparation and style of sauce that originated in Buffalo, New York. The wings are fried naked (with no batter) and tossed in a mixture of butter and hot sauce.