Buttery, spicy and just plain finger-licking good, Buffalo wings are the perfect bar food, but we’re going to teach you how to make them at home. Buffalo, New York, is home to this red wing, which unlike other wings is rarely battered or breaded.
Buffalo wings instead are fried nude, making them gluten-free and healthy for people with Celiac disease (assuming they are fried in a new, uncontaminated batch of oil).
These wings are tossed into a fundamental base of hot sauce, butter, and vinegar, which ensures that they can be conveniently prepared with only a few ingredients in the pantry. Up next we’ve got a delicious recipe for the ultimate Buffalo wing.
Buffalo Wings Variations
You can adjust the proportion of hot sauce if you want more heat. If you want a touch of sweetness, you can add a bit of brown sugar to taste. It is so easy, really.
These wings are perfect for game day, a party, or even those nights when you just want to pig out on some wings (wings and a wedge salad make a perfect meal).
Buffalo wings can be used for serving two people as a main dish or as an appetizer for a party of four. Just increase the proportions of the ingredient to achieve a higher yield.
What Types of Wings Should You Use?
Chicken Wings are the first and most crucial ingredient for this dish. Use fresh not frozen wings if you can.
Have you ever found that the bones inside often get black? That is a sign the wings were frozen.
What Chicken Wing Portion Should You Use?
You’ll find the chicken wing has three sections to it. First we have the wing tip (also known as the flapper), the middle section is the wingette (aka the flap). Then the drumette (because it looks like a tiny version of the chicken leg) is considered the meatiest section. You may also leave the wing tip attached to the wingette for a more appetizing look.
Buffalo Wings Ingredients
- 8 chicken wings
- 1-quart oil (canola, vegetable, or peanut)
- 2 tablespoons hot sauce
- 1 1/2 tablespoons butter
- 1/2 teaspoon distilled vinegar
- brown sugar (optional)
- Serving suggestion: blue cheese dressing, ranch dressing, or garlic parmesan dip
Buffalo Wings Instructions
- Remove the tips from the wings.
- Cut the joint between the flat portion of the wings and the drumette. Pat the sides dry with paper towels, as this will ensure crispy frying, and less spatter.
- In a saucepan, heat 3 inches of oil up to 375 F.
- Meanwhile, mix hot sauce, butter, and vinegar in a small separate saucepan over low heat until the butter melts.
- Taste the sauce to see if it suits you. If you want to reduce the sauce ‘s heat, do not hesitate to add more butter, a little water, or some brown sugar. Add more hot sauce to raise the heat.
- Fry them in 2 to 3 lots for 12 to 15 minutes per batch to keep the oil hot enough for the wings to be crispy. Give time to reheat the oil before the next batch is fried.
- Toss the wings with the sauce.
- Serve with blue cheese sauce, ranch dressing, or garlic parmesan dip. Enjoy your creation.
Some Tips to Have the Best Buffalo Chicken Wings
- Wings are usually served as an appetizer but may also be a significant main dish.
- Buffalo wings as an appetizer: Serve sideways with a blue cheese sauce to dip and celery sticks. Or you can use another dip if you want.
- Buffalo wings as the main dish: Serve with a blue cheese lettuce wedge salad. It could not be any easier to make a wedge salad. Only bang on the counter the stem of a complete iceberg lettuce head, and remove that stem portion. Cut your head in half, put each wedge on a plate, and drizzle your favorite dressing on top.
- Tips to keep them warm include putting them on a parchment-lined, rimmed sheet pan in a 200F oven after frying a batch of wings to keep them warm while cooking the rest.
There you have it, you no longer have to wait for a trip to your favorite bar or restaurant for delicious Buffalo wings. You can make our recipe in just minutes and then tuck in. Bonus of being home means you can get as messy as you want without feeling silly.