Buffalo Wings
Buffalo wings originated in Buffalo, New York, during the 1960s. Today, Buffalo wings, those mouthwatering, finger-licking, spicy delights, have become a staple of American cuisine and a beloved dish at parties, sports events, and casual gatherings.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • 2 lb (907g) chicken wings
  • 1 cup (120g) all-purpose flour
  • 1 tsp (6 g) salt
  • 1/2 tsp (1g) black pepper
  • 1/2 tsp (1g) paprika
  • 1/2 tsp (0.8g) garlic powder
  • 1/2 tsp (0.9g) cayenne pepper (adjust for desired heat)
  • Vegetable oil for frying
  • Ranch dressing and celery sticks (optional, for serving)
    • Buffalo Sauce:
  • 1/4 cup (58g) unsalted butter
  • 1/2 cup (152g) hot sauce (such as Frank's RedHot)
  • 1/2 tbsp (7 g) white vinegar
  • 1/4 tsp (1g) Worcestershire sauce
  • 1/4 tsp (0.4g) garlic powder
Instructions
  1. In a large bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix well.
  2. Place the chicken wings in the bowl with the dry mixture. Toss the wings to coat them evenly with the seasoned flour.
  3. In a large, deep skillet, heat enough vegetable oil to submerge the chicken wings to 375°F (190 °C). Use a thermometer to monitor the oil temperature. Carefully add the coated chicken wings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 10-12 minutes or until the wings are golden brown and cooked through.
  4. Remove the fried wings from the oil with a slotted spoon and transfer them to a wire rack to allow any excess oil to drain.
  5. In a saucepan, melt the unsalted butter over low heat. Stir in the hot sauce, white vinegar, Worcestershire sauce and garlic powder. Simmer for a couple of minutes, stirring occasionally, until the sauce is well combined.
  6. Arrange the Buffalo wings on a serving platter and pour the prepared Buffalo sauce over the wings. Serve with optional sides of ranch dressing and celery sticks.