64min 4 ppl
Buffalo Wings
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 6 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 30g
Carbs 9g
Fats 35g
About this dish
Crispy fried chicken wings tossed in a tangy, butter-enriched hot sauce, with a quick dip on the side for cooling things down. A Buffalo, New York bar classic that comes together in well under an hour.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Meat & Poultry
- Chicken wingssplit into flats and drumettes, patted dry1200 g
Dairy & Eggs
- Unsalted buttermelted90 g
Dried Goods
- Plain flour60 g
Spices & Seasonings
- kosher salt1 tsp
- Black pepper0.5 tsp
- Garlic powder0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying1000 ml
- Hot saucesuch as a cayenne pepper hot sauce180 ml
- Apple cider vinegar1 tbsp
Utensils
- Large saucepan
- Meat thermometer
- Wire rack
- Mixing bowl
- Whisk
- Tongs
Method
1
Toss the chicken wings with the flour, kosher salt and black pepper in a large bowl until every piece is evenly coated.
Approx. 6 minutes
2
Heat the vegetable oil in a large saucepan to 175°C, checking the temperature with a meat thermometer before frying.
Approx. 8 minutes
3
Fry the wings in two batches for 10 minutes each, turning halfway, until deep golden brown.
Approx. 20 minutes
4
Lift the wings onto a wire rack set over a tray and check with a meat thermometer that the thickest part reads at least 74°C.
Approx. 3 minutes
5
Melt the butter in a small saucepan, then whisk in the hot sauce, cider vinegar and garlic powder until glossy.
Approx. 4 minutes
6
Toss the hot wings in the sauce until fully coated and serve immediately.
Approx. 3 minutes
