Buffalo Wings
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 3 pounds chicken wings – split at joints, tips removed and patted dry (~22.5 medium chicken wings)
- 2 teaspoons kosher salt
- 2 quarts vegetable oil
- 4 tablespoons unsalted butter – cut into pieces
- 1/2 cups hot sauce (Frank's RedHot Original)
- 1 tablespoons distilled white vinegar
- celery sticks – for serving
- blue cheese dressing – for serving
Instructions
1. If whole, split the chicken wings at the joints, discard the tips, and pat dry thoroughly. Toss with the kosher salt and let stand 15 minutes while you heat the oil.
2. Pour the vegetable oil into a large, heavy pot to a depth of about 2 inches (about 2 quarts) and heat to 375°F over medium-high heat. Line a baking sheet with a rack or paper towels for draining.
3. Make the sauce: Melt the unsalted butter in a small saucepan over low heat until just melted. Whisk in the hot sauce and distilled white vinegar until smooth; keep warm off heat.
4. Fry half the wings without crowding, adjusting the heat to maintain 350–375°F. Cook until deep golden and crisp and the thickest parts reach at least 175°F, 12–14 minutes. Transfer to the prepared rack to drain. Repeat with remaining wings.
5. Place the hot wings in a large bowl, pour the warm sauce over them, and toss until evenly coated.
6. Serve immediately with celery sticks and blue cheese dressing.
&w=3840&q=75)
&w=3840&q=75)
&w=3840&q=75)
&w=3840&q=75)
Buffalo wings are crisp, juicy chicken wings tossed in a bright, buttery hot sauce that delivers tangy heat without overwhelming the palate. The wings are fried unbreaded so the skin blisters and crackles, then coated while hot so the sauce clings in a glossy, orange sheen. They’re typically balanced at the table with cool, crunchy celery and creamy blue cheese dressing for dipping.
Originating in Buffalo, New York, these wings became a bar staple after their reported debut in the 1960s. The most cited story credits Teressa Bellissimo at a Buffalo tavern with tossing fried wings in hot sauce and butter to serve as a late-night snack. From that moment, the dish spread from Western New York to sports bars nationwide, evolving into an American icon while retaining its essential identity: unbreaded fried wings plus hot sauce and butter.