the classic recipe
Buffalo wings
Buffalo wings are American bar food at its most iconic. Deep-fried chicken wings tossed in a bright orange sauce that's pure tang and heat — vinegary Frank's RedHot melted into butter, no other gimmicks needed. Served with cooling blue cheese dressing and celery sticks to cut the burn. The original is non-negotiable: the sauce is Frank's + butter, period. Variations are fine; the original is sacred.
yields 4 servings·1939 kcal per serving·cuisine American
The traditional recipe
Instructions
Split 1.8 kg (about 40 pieces) of chicken wings into flats and drumettes, removing the wing tips. Pat completely dry with paper towels — surface moisture is the enemy of crisp skin.
Pour canola oil to a depth of at least 8 cm in a 6-qt Dutch oven or deep pot. Heat to 200 °C (400 °F) over high heat, monitoring with a fry thermometer.
Season the wings lightly with kosher salt. Working in batches of 10–12 pieces — never crowd the pot — lower wings into the hot oil. Maintain 190–200 °C throughout. Fry 10–12 minutes until deep golden brown and cooked through (internal temp 74 °C / 165 °F). Drain on a wire rack or paper towels.
While the last batch fries, make the Buffalo sauce: melt 170 g (12 tbsp) unsalted butter in a small saucepan over low heat. Remove from heat and whisk in 240 ml (1 cup) Frank's RedHot Original Cayenne Pepper Sauce, 15 ml (1 tbsp) white vinegar, a pinch of celery seed, ¼ tsp cayenne powder, a pinch of garlic powder, ¼ tsp Worcestershire sauce, and 1 tsp Tabasco. Keep warm.
Transfer each batch of hot fried wings to a large bowl. Pour the Buffalo sauce over and toss vigorously to coat every surface. Work quickly — the wings must be coated while hot so the sauce clings and the skin stays crisp.
Serve immediately on a platter. Accompany with blue cheese dressing (300 g) and celery sticks cut into 8 cm (3-inch) batons. Carrot sticks are a common regional addition. Do not let the wings rest — they are eaten hot, straight from the toss.