Classic Fried Buffalo Wings
Classic Fried Buffalo Wings
Ingredients
For the Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon baking powder
- 4 cups vegetable oil, or other high smoke point oil, for frying
For the Buffalo Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup Frank's RedHot Original Hot Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For Serving
- 4 celery sticks
- 1/2 cup blue cheese dressing
Instructions
- 1
Preheat oven to 250°F. Line a large baking sheet with foil and place an oven-safe wire rack on top. Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps to crisp the skin.
⏱️ 5 min•🌡️ 250
- 2
Arrange the seasoned wings in a single layer on the prepared wire rack. Bake for 20 minutes to par-cook the wings and render some of the fat. This step ensures crispy wings without over-frying.
⏱️ 20 min•🌡️ 250
- 3
While the wings are par-baking, prepare the buffalo sauce. In a small saucepan over low heat, combine the melted unsalted butter, Frank's RedHot Original Hot Sauce, white vinegar, Worcestershire sauce, and garlic powder. Whisk until well combined and heated through. Keep warm over very low heat or set aside.
⏱️ 5 min
- 4
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature. Carefully add the par-baked wings to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy.
⏱️ 15 min•🌡️ 375
- 5
Using tongs or a spider, remove the fried wings from the oil and transfer them to a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining wings.
⏱️ 3 min
- 6
In a large bowl, toss the hot, crispy wings with the warm buffalo sauce until evenly coated. Serve immediately with celery sticks and blue cheese dressing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fried Buffalo Wings
For the Wings
- 2 pounds chicken wings, separated into drumettes and flats, wing tips discarded
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon baking powder
- 4 cups vegetable oil, or other high smoke point oil, for frying
For the Buffalo Sauce
- 1/2 cup unsalted butter, melted
- 1/2 cup Frank's RedHot Original Hot Sauce
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
For Serving
- 4 celery sticks
- 1/2 cup blue cheese dressing
Instructions
- 1
Preheat oven to 250°F. Line a large baking sheet with foil and place an oven-safe wire rack on top. Pat the chicken wings very dry with paper towels. In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps to crisp the skin.
⏱️ 5 min•🌡️ 250 - 2
Arrange the seasoned wings in a single layer on the prepared wire rack. Bake for 20 minutes to par-cook the wings and render some of the fat. This step ensures crispy wings without over-frying.
⏱️ 20 min•🌡️ 250 - 3
While the wings are par-baking, prepare the buffalo sauce. In a small saucepan over low heat, combine the melted unsalted butter, Frank's RedHot Original Hot Sauce, white vinegar, Worcestershire sauce, and garlic powder. Whisk until well combined and heated through. Keep warm over very low heat or set aside.
⏱️ 5 min - 4
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 375°F. Use a deep-fry thermometer to monitor the temperature. Carefully add the par-baked wings to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy.
⏱️ 15 min•🌡️ 375 - 5
Using tongs or a spider, remove the fried wings from the oil and transfer them to a clean wire rack set over a baking sheet to drain excess oil. Repeat with remaining wings.
⏱️ 3 min - 6
In a large bowl, toss the hot, crispy wings with the warm buffalo sauce until evenly coated. Serve immediately with celery sticks and blue cheese dressing.
⏱️ 2 min