Buffalo Wings
“Crispy fried chicken wings coated in a spicy, tangy sauce.”
Where it comes from
Originating from Buffalo, New York, these wings are a staple of American bar food, first served in the 1960s.
On the Palate
How it's made
5 steps · Show ↓32 min active
How it's made
5 steps · Show ↓- 110 min
Heat oil in a deep fryer or large pot to 375°F (190°C). The oil should be deep enough to fully submerge the wings. Carefully drop the chicken wings into the hot oil, listening for a gentle sizzle as they begin to fry.
Watch outEnsure the oil is hot enough before adding the wings, or they will absorb oil and become greasy instead of crispy.
- 210 min
Fry the wings until they are golden brown and crispy, turning occasionally. This should take about 10 minutes. The skin should be crisp and the meat cooked through.
- 35 min
While the wings are frying, melt butter in a saucepan over low heat. Add hot sauce and a splash of vinegar, stirring until the mixture is smooth and well combined. The sauce should be thick enough to coat the back of a spoon.
- 45 min
Once the wings are cooked, remove them from the oil and drain on paper towels. Place the wings in a large bowl and pour the sauce over them.
- 52 min
Toss the wings in the bowl until they are evenly coated with the sauce. The wings should glisten with the spicy, buttery mixture.
