Buffalo wings are the ultimate American pub snack – crispy fried chicken wings covered in a savory butter-hot sauce. Perfect for game day or a party!
Preparation
Step 1: Prepare the Wings
Divide chicken wings into drumettes and flats (tips can be discarded or used for stock). Pat dry with paper towels. Sprinkle lightly with salt and let rest 30 minutes at room temperature.
Step 2: Make the Buffalo Sauce
Melt butter in saucepan over medium-low heat. Add hot sauce, vinegar, garlic powder and cayenne pepper. Stir well and remove from heat. Taste and adjust heat as desired.
Step 3: Cook the Wings
Method 1 (Fry): Heat oil to 190°C. Fry wings in batches for 8-10 minutes until golden brown and crispy. Remove from fryer and drain.
Method 2 (BBQ): Place wings indirectly on BBQ at 200°C. Smoke 20-25 minutes until done, then move directly over coals for 2-3 minutes crispy.
Step 4: Coat the Wings
Place hot wings in a large bowl. Pour buffalo sauce over wings and toss gently until all wings are evenly coated.
Step 5: Serve
Arrange buffalo wings on a plate with celery stalks alongside. Serve with blue cheese dip or homemade ranch dressing.
Tips
- Make sure wings are really dry for the best crispy result.
- Keep oil temperature consistent – too cold = greasy chicken, too hot = burnt outside.
- For extra crispy: fry wings twice (8 min, rest, 4 min).