Buffalo Wings Recipe
Classic buffalo-style fried chicken wings marinated in pickle juice and buttermilk, dredged in flour, fried until golden, then tossed in a buttery hot sauce. Serve with celery, carrot, and blue cheese or ranch dressing.
Servings: 12 servings
Ingredients
Ingredients
- 3 poundschicken wings
- 2 cupspickle juice
- 2 cupsbuttermilk
- frying oil
- 2 cupsflour
- 1 1/2 cupsred hot sauce
- 1/4 cupdistilled vinegar
- 2 teaspoonsgarlic powder
- 2 teaspoonsonion powder
- 1 tablespoonsugar
- 1 tablespoonWorcestershire sauce
- 1 stick unsalted butter
- celery sticks
- carrot stick
- blue cheese dressing
- ranch dressing
Instructions
Instructions
- Place 3 pounds chicken wings, 2 cups pickle juice, and 2 cups buttermilk into a large resealable plastic bag. Close the bag, gently massage to combine, and refrigerate for at least 12 hours or overnight.
- When ready to cook, remove the wings from the refrigerator. Set up a dredging station with 2 cups flour in a large shallow pan or casserole dish.
- Heat frying oil in a large pot or deep fryer to 350°F.
- Working with a few wings at a time, remove wings from the bag and let excess brine drip off. Add the wings to the flour and turn them until they are completely coated.
- Carefully transfer the coated wings to the hot oil without crowding. Fry 7–8 minutes per batch, or until the wings are golden brown and cooked through. You will most likely need to fry in multiple batches so the oil temperature stays consistent and the wings do not stick together.
- As each batch finishes, remove the wings from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain. Keep the finished wings warm while you fry the remaining batches.
- For the sauce: combine 1 ½ cups red hot sauce, ¼ cup distilled vinegar, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon sugar, 1 tablespoon Worcestershire sauce, and 1 stick unsalted butter in a medium saucepan.
- Heat the sauce over low heat, stirring occasionally, until the butter is fully melted and the sauce is warmed through. Do not boil.
- Place the hot fried wings into a large bowl. Pour the warmed sauce over the wings and toss gently but thoroughly so all wings are evenly coated.
- Serve the sauced wings immediately with celery sticks, carrot stick, blue cheese dressing, and ranch dressing as desired.
Equipment
- large resealable plastic bag
- large shallow pan or casserole dish
- Large Pot or Deep Fryer
- Wire Rack
- Baking Sheet
- Medium Saucepan
Notes
Notes
For making the best Buffalo Wings recipe, I highly recommend giving the fryer basket a little shake after a couple of minutes so the wings cook freely without sticking together. When I use a pot on the stove, I grab my tongs and gently move them apart if they start to stick. I have done this for years, and it always helps the wings cook evenly and turn beautifully golden brown.
Crispy wings:
The trick to getting them crispy is by breading them in flour. This will ensure the outside of each piece is incredibly browned and crispy.
Seasoning:
Since the brine and sauce are already salty, I go light on extra seasoning.
Drain the wings:
After frying, I transfer the wings to a rack set on a sheet pan. This helps drain excess oil and keeps them crisp.
Fry in batches:
I never crowd the fryer because the wings cook more evenly in smaller batches. It also helps them crisp up better.
Toss while hot:
I toss the wings in the sauce right after frying. The heat helps the sauce stick to every piece.
Make-Ahead:
You can make these up to 1 hour ahead of time before serving by keeping them hot on a rack over a sheet tray and in the oven at 275°F.
How to Reheat:
Place them on a rack over a sheet tray and bake in the oven at 350°F for 8-10 minutes or until hot. Likewise, you can heat it on a microwave-safe plate in the microwave until hot.
How to Store:
Cover them and place them in the refrigerator for up to 3 days.
How to Freeze:
I do not recommend freezing, but if you must, cover them and keep them in the freezer for up to 2 months. In addition, do not sauce them if you decide to freeze them. Thaw for 1 day in the refrigerator before reheating.
For making the best Buffalo Wings recipe, I highly recommend giving the fryer basket a little shake after a couple of minutes so the wings cook freely without sticking together. When I use a pot on the stove, I grab my tongs and gently move them apart if they start to stick. I have done this for years, and it always helps the wings cook evenly and turn beautifully golden brown.
Crispy wings:
The trick to getting them crispy is by breading them in flour. This will ensure the outside of each piece is incredibly browned and crispy.
Seasoning:
Since the brine and sauce are already salty, I go light on extra seasoning.
Drain the wings:
After frying, I transfer the wings to a rack set on a sheet pan. This helps drain excess oil and keeps them crisp.
Fry in batches:
I never crowd the fryer because the wings cook more evenly in smaller batches. It also helps them crisp up better.
Toss while hot:
I toss the wings in the sauce right after frying. The heat helps the sauce stick to every piece.
Make-Ahead:
You can make these up to 1 hour ahead of time before serving by keeping them hot on a rack over a sheet tray and in the oven at 275°F.
How to Reheat:
Place them on a rack over a sheet tray and bake in the oven at 350°F for 8-10 minutes or until hot. Likewise, you can heat it on a microwave-safe plate in the microwave until hot.
How to Store:
Cover them and place them in the refrigerator for up to 3 days.
How to Freeze:
I do not recommend freezing, but if you must, cover them and keep them in the freezer for up to 2 months. In addition, do not sauce them if you decide to freeze them. Thaw for 1 day in the refrigerator before reheating.