Authentic Buffalo Chicken Wings
Try this authentic Buffalo Chicken Wings recipe! Fried naked and tossed in Frank’s RedHot®, just like the original from Anchor Bar.
Equipment
- Deep fryer or deep-walled pot for frying
- Kitchen thermometer recommended to check oil temperature
- Normal Kitchen Utensils
Ingredients
- 2 1/2 Lbs Chicken Wings Roughly 10-12 wing pieces, or 5-6 whole wings (if you break them down yourself)
- 1/4 to 1/2 C Buffalo Style Hot Sauce Frank's RedHot® is the original sauce used in the original Buffalo Wings.
- 1/3 C Unsalted Butter
- Peanut or Vegetable Oil for Frying a minimum of a quart for a 3-quart saucepan; up to a maximum of whatever you use in your deep fryer
- Cayenne Powder to Taste (Optional) if you want to make it hot
- Salt to Taste (Optional)
Instructions
- Bring your wings out of the refrigerator to warm to room temperature for 20-30 minutes. This helps them cook more evenly.2 1/2 Lbs Chicken Wings
- If you are cutting your wings into flats and drumettes, go ahead and do this now. Get rid of the tips.
- Some Notes on FryingFirst and foremost: be safe. Hot oil can be dangerous. Be careful around it. Be careful around open flames. Don't put frozen chicken into hot oil. Fry at your own risk. This recipe deep fries these wings. You want to have at least 2 inches of oil for them to fry in. If using a deep fryer: it should be as easy as setting it to 375 degrees F. Consider setting it to an initial 385 degrees if cook in large batches. This will help mitigate oil temperate reduction when you first add the chicken. If frying on the stove: first, be very careful to avoid splashes, especially when cooking over a flame. Use a pot with high walls and do not fill it too high with oil. Second, you should really use a thermometer. For other fried items you can usually use the flour test. But I don't gamble with undercooked chicken. Heat your oil to 385-400 degrees F. You will ultimately want to fry at 375 degrees, to keep the chicken crispy, but the cool chicken will initially decrease the oil temperature when you fry it. More oil helps with heat reduction. If you are using the minimum quart of oil in this recipe, you can generally get a maximum of 6 wings in one batch. And you should consider setting the heat to get your oil to 425 degrees to start. It will drastically decrease in temperature when you add the wings. Monitor the oil temperature as you fry. If you don't fry often, test a small batch first to perfect your process.Peanut or Vegetable Oil for Frying
- Fry the chicken, in batches if necessary, at 375 degrees for 10-12 minutes, until the wings are golden and crispy.
- While the wings fry, make your sauce. Melt the butter in a sauce pan over low heat. Stir the hot sauce with the butter until evenly mixed. If you want very mild heat, use 1/4 C of hot sauce. If you want medium to hot wings, use the full 1/2 C. If you want to make it really hot, add some extra cayenne powder. Season the sauce with (optional) salt to taste. You will likely need salt if only using 1/4C of the hot sauce.1/4 to 1/2 C Buffalo Style Hot Sauce, 1/3 C Unsalted Butter, Cayenne Powder to Taste, Salt to Taste
- Remove the wings from the oil, letting excess oil drip back into the pot. If you want to help reduce grease and make them crispier, drain the wings over a few paper towels for a couple minutes.
- Another tip: if the wings don't feel crispy, or look undercooked, let them cool a few more minutes, and then add them back to 375 degree oil for another minute to crisp up.
- Add the cooked wings to a large bowl and drizzle the sauce over them. Toss them in the bowl until the sauce evenly coats the wings.
- Serve immediately with celery sticks. These were originally served with Bleu cheese dressing for dipping, but modern versions often add ranch dressing and carrots as well.