Buffalo Wings
Crispy deep-fried chicken wings tossed in a fiery butter and cayenne hot sauce, the original bar snack born in Buffalo, New York.
by
Prep
Cook
Total
4 portions
Buffalo wings are the founding member of the American chicken wing family, created in 1964 at the Anchor Bar in Buffalo, New York, when Teressa Bellissimo fried up a batch of wings and tossed them in hot sauce for a late-night snack. The wings are deep-fried with no batter and no breading, so the skin turns deeply crispy while the meat stays juicy. Once they come out of the oil, they get coated in a simple sauce of melted butter and Frank's RedHot style cayenne pepper sauce, which makes them properly spicy and glossy. They are always served the same way: a pile of wings with crunchy celery sticks and a cool blue cheese dip to balance the heat. There is no flour, no marinade, and no shortcut. Just hot oil, good wings, and a butter and hot sauce coating that has not changed in sixty years.
Ingredients
Wings
1400 g chicken wings split into flats and drumettes, wing tips removed
0 neutral oil for deep-frying enough to submerge the wings, such as vegetable or peanut oil
0 salt to taste
Sauce
120 ml hot sauce cayenne pepper hot sauce, Frank's RedHot style
75 g butter unsalted, melted
1 tsp white vinegar (optional)
1 tsp Worcestershire sauce (optional)
To serve
4 piece celery cut into sticks
0 blue cheese dip to taste, served cold on the side
