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 and then tossed with a simple combination of hot sauce, butter, and vinegar. It's really that simple and that's what makes these wings better than all others.
They're perfect for game day, any party, or those nights when you simply want to pig out on Buffalo wings (wings and a wedge salad make a perfect meal).
You also can adjust this recipe to fit your personal taste. If you like your wings super spicy, just add more hot sauce. For those who enjoy a medium or mild wing, there's a quick adjustment you can make to the sauce.
Buffalo wings can be used as a main dish to serve two people or as an appetizer for a party of four. Just increase the ingredient proportions for a larger yield.
- 8 chicken wings
- 1 quart oil (canola, vegetable, peanut, etc.)
- 2 tablespoons hot sauce (Frank's or Louisiana)
- 1 1/2 tablespoons butter
- 1/2 teaspoon distilled vinegar
- 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 as 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 saucepan to 375 F.
- Meanwhile, combine hot sauce, butter, and vinegar in a small saucepan and warm over low heat until the butter melts.
- Taste the sauce to see if it's to your liking. To reduce the heat, add more butter or a little water. To increase the heat, add more hot sauce.
- In order for the oil to stay hot enough for the wings to be crispy, fry them in two or three batches for 12 to 15 minutes per batch. Give the oil time to reheat before frying the next batch.
- Toss the wings in a bowl with the warm sauce.
Keeping Them Warm
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 because they will lose their crispy quality.
How to Serve Buffalo Wings
Wings are commonly served as an appetizer but can serve as a tasty entrée as well.
- Buffalo wings as an appetizer: Serve with a blue cheese dressing for dipping and celery sticks on the side.
- Buffalo wings as a main dish: Serve with an iceberg wedge salad dressed with blue cheese. A wedge salad could not be easier to prepare. Simply bang the stem of a full iceberg lettuce head on the counter and remove the stem. Cut the head in half, place each wedge on a plate and drizzle with your favorite dressing.
- Make ahead: Prep the wings and make the sauce in advance. Rewarm the sauce before tossing with the fried wings.
Buffalo Wing Variations
Everyone has his own preferences when it comes to eating hot wings, but you don't have to stick to just one version of this treat.
- Add a few dashes of Tabasco or Cholula to really kick up the heat on your wings.
- Blue cheese dressing is a favorite companion for Buffalo wings, but ranch is a close second.
|Nutritional Guidelines (per serving)|
|Total Fat||148 g|
|Saturated Fat||42 g|
|Unsaturated Fat||60 g|
|Dietary Fiber||0 g|