New York-Style Buffalo Chicken Wings

New York-Style Buffalo Chicken Wings

Crispy fried wings tossed in a tangy, buttery cayenne sauce, served the classic bar-food way.

Total 45 min Makes 4 servings Calories 520/serving

Dietary

Wheat free, Nut free

Allergens

Dairy

These wings get their signature crackling skin from a cornstarch dredge and a double fry, then get tossed hot in a sharp, buttery cayenne sauce. Serve with celery sticks and blue cheese dressing for the full Buffalo, New York experience at game day gatherings or casual dinners.

Ingredients

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

Method

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

  2. Sprinkle the cornstarch, salt, and pepper over the wings and toss until each piece is evenly coated.

  3. Let the coated wings rest uncovered in the refrigerator for 30 minutes to help the coating set.

  4. Heat the vegetable oil in a large stock pot or deep fryer to 325°F.

  5. Fry the wings in batches for 8 minutes to partially cook them, without browning, then remove to a wire rack.

  6. Increase the oil temperature to 375°F and let it come back up to heat.

  7. Fry the wings a second time in batches for 10 minutes, until deeply golden and crisp.

  8. Transfer the fried wings to a clean large bowl and pour the buffalo sauce over them.

  9. Toss the wings until evenly coated in the buffalo sauce.

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

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    New York-Style Buffalo Chicken Wings

    These wings get their signature crackling skin from a cornstarch dredge and a double fry, then get tossed hot in a sharp, buttery cayenne sauce. Serve with celery sticks and blue cheese dressing for the full Buffalo, New York experience at game day gatherings or casual dinners.

    45 min 4 servings 520 cal

    Ingredients

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

    Method

    1. 1

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

    2. 2

      Sprinkle the cornstarch, salt, and pepper over the wings and toss until each piece is evenly coated.

    3. 3

      Let the coated wings rest uncovered in the refrigerator for 30 minutes to help the coating set.

    4. 4

      Heat the vegetable oil in a large stock pot or deep fryer to 325°F.

    5. 5

      Fry the wings in batches for 8 minutes to partially cook them, without browning, then remove to a wire rack.

    6. 6

      Increase the oil temperature to 375°F and let it come back up to heat.

    7. 7

      Fry the wings a second time in batches for 10 minutes, until deeply golden and crisp.

    8. 8

      Transfer the fried wings to a clean large bowl and pour the buffalo sauce over them.

    9. 9

      Toss the wings until evenly coated in the buffalo sauce.

    10. 10

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