Classic Buffalo Wings

Classic Buffalo Wings

Crispy fried wings tossed in a tangy, buttery cayenne sauce for game day.

Total 45 min Makes 4 servings Calories 480/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

These wings get their signature crackling skin from a double-fry technique and a light cornstarch dust, then a toss in classic buffalo sauce while hot. Serve with celery sticks and blue cheese dressing for the traditional bar-style presentation.

Ingredients

  • 2 pounds chicken wings, split into flats and drumettes
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable oil, for frying
  • 1 cup buffalo sauce
  • 4 stalks celery, cut into sticks
  • 1/2 cup blue cheese dressing

Method

  1. Pat the chicken wings very dry with paper towels and place in a large bowl.

  2. Sprinkle the wings with cornstarch, salt, and pepper, then toss until evenly coated.

  3. Heat the vegetable oil in a large heavy pot or deep fryer to 250°F.

  4. Fry the wings in batches for 8 minutes to render fat and partially cook, without browning. Remove to a wire rack.

  5. Increase the oil temperature to 375°F.

  6. Fry the wings again in batches for 8 to 10 minutes, until deep golden brown and crisp.

  7. Transfer the fried wings to a large clean bowl and drizzle with buffalo sauce.

  8. Toss the wings until fully coated in the buffalo sauce.

  9. Serve the wings immediately with celery sticks and blue cheese dressing on the side.

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Classic Buffalo Wings

These wings get their signature crackling skin from a double-fry technique and a light cornstarch dust, then a toss in classic buffalo sauce while hot. Serve with celery sticks and blue cheese dressing for the traditional bar-style presentation.

45 min 4 servings 480 cal

Ingredients

  • 2 pounds chicken wings, split into flats and drumettes
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable oil, for frying
  • 1 cup buffalo sauce
  • 4 stalks celery, cut into sticks
  • 1/2 cup blue cheese dressing

Method

  1. 1

    Pat the chicken wings very dry with paper towels and place in a large bowl.

  2. 2

    Sprinkle the wings with cornstarch, salt, and pepper, then toss until evenly coated.

  3. 3

    Heat the vegetable oil in a large heavy pot or deep fryer to 250°F.

  4. 4

    Fry the wings in batches for 8 minutes to render fat and partially cook, without browning. Remove to a wire rack.

  5. 5

    Increase the oil temperature to 375°F.

  6. 6

    Fry the wings again in batches for 8 to 10 minutes, until deep golden brown and crisp.

  7. 7

    Transfer the fried wings to a large clean bowl and drizzle with buffalo sauce.

  8. 8

    Toss the wings until fully coated in the buffalo sauce.

  9. 9

    Serve the wings immediately with celery sticks and blue cheese dressing on the side.