Buffalo Wings Recipe: What Actually Works

crowdsource Community Insights

This version turns out great for most people, but a few things kept coming up. People who made it often found the sauce got too salty if they followed the butter-and-sauce amounts exactly, so start with less salt and taste before adding more. A common mistake was using too much butter, some cooks ended up with soggy, greasy wings, so add butter slowly and stop when the sauce tastes balanced. If your wings lose crispness once sauced, many people put them back in the oven for a few minutes to set the sauce and bring the skin back to crisp, and it helps a lot.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings

• 2 lb (907g) Chicken wings, trimmed and patted dry
• 1 1/2 tbsp Flour
• 2 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1 1/2 cup Buffalo sauce

Buffalo sauce

• 2/3 cup Frank's RedHot sauce
• 1/2 cup Unsalted butter
• 2 tbsp White vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp Cayenne pepper
• 1/8 tsp Garlic powder
• Salt, to taste

book_ribbon Instructions

1. Trim chicken wings at the joints into three-part pieces; reserve the tips in a zip-top bag for later if desired.
2. Pat the wings dry and place them in a large bowl.
3. Whisk together the dry coating: flour, baking powder, salt, and black pepper (use the amounts listed in ingredients).
4. Toss the wings in the dry mixture until evenly coated.
5. Line a baking sheet with aluminum foil and lightly coat the foil or oven rack with nonstick spray.
6. Preheat the oven to 425 degrees Fahrenheit.
7. Arrange the coated wings on the prepared baking sheet in a single layer and bake at 425 degrees Fahrenheit for 20 minutes.
8. Remove the wings, flip each piece, then return to the oven and bake for an additional 15 minutes.
9. Meanwhile, make the buffalo sauce: melt the unsalted butter over medium heat, then stir in Frank's RedHot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt to taste; heat and stir until combined and taste to adjust seasoning.
10. When the wings are done (crispy and falling apart as described), toss them in the warmed buffalo sauce until evenly coated and serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 lb (907g) chicken wings, separated and patted dry
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp garlic powder (or onion powder, paprika, lemon pepper, Creole seasoning)
• 1/4 tsp black pepper, cracked
• 1/4 cup butter, melted
• 1/4 cup hot sauce (or Frank's RedHot, your favorite hot sauce)

book_ribbon Instructions

1. Preheat the air fryer to 400 degrees.
2. Separate 2 pounds of chicken wings into drums and flats by popping the joint and cutting between the bones; save the tips in a freezer bag for stock if desired.
3. Pat the wings completely dry with paper towels.
4. In a large bowl combine 1 tablespoon olive oil, 1/2 teaspoon salt, about 1/4 teaspoon garlic powder, and 1/4 teaspoon cracked black pepper.
5. Add the wings to the bowl and toss until everything is well coated.
6. Arrange wings in a single layer in the heated air fryer basket with space between each wing; do not crowd the basket.
7. Set the air fryer timer to 16 minutes and start.
8. After 8 minutes, shake the basket and turn each wing over (use a clean set of tongs or spatula to avoid cross-contamination).
9. After 16 minutes check the wings; add 2 more minutes if you want them crispier.
10. Transfer cooked wings to a baking sheet or bowl and repeat with remaining batches until all wings are cooked.
11. While wings are cooking, in a large bowl combine 1/4 cup melted butter and 1/4 cup hot sauce and mix with a whisk or spatula to make the sauce.
12. Toss the cooked wings in the butteru2013hot sauce mixture until well coated; spoon extra sauce over the wings if desired.
13. Serve immediately.

crowdsource Community Insights

Most people who made this found the wings come out best when air frying instead of deep-frying, it reliably gets the skin crisp without the extra oil and mess. Another consistent tip: if you marinated the wings, pat them dry and lay them on a wire rack or a sheet tray lined with paper towels before cooking; the ones left wet often missed that good browning. And a quick heads-up from other cooks: cartilage caught a few people off guard, so those who trimmed or removed obvious pieces before serving were happier with the final bite.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Chicken wings and brine

• 5 lb (2268g) chicken wings
• 2 1/2 cup buttermilk
• 1 cup dill pickle juice
• 1 cup Frank's RedHot Original

Spice Rub

• 1/2 cup blackening seasoning, blend (or seasoning blend of choice)
• 3 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 1/2 tsp black pepper

Wing Sauce

• 1 1/2 cup Frank's RedHot Original
• 1 stick unsalted butter, cold, cubed
• 2 1/2 tbsp honey
• Black pepper

Blue cheese dip

• 5 oz (142g) blue cheese
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1/4 cup buttermilk
• 1 lemon, juiced
• 1/2 tbsp Worcestershire sauce
• Salt, to taste
• Black pepper

Fancy pants ranch

• 1 cup mayonnaise
• 1 cup buttermilk
• 1 Hidden Valley ranch seasoning packet
• 2 tbsp fresh chives
• 2 tbsp fresh dill

book_ribbon Instructions

Brine & prep

1. Place the chicken wings in a bowl and add buttermilk, dill pickle juice, and 1 cup Frank's RedHot Original; mix to combine.
2. Cover and marinate for a full 24 hours (the creator notes overnight or at least 4 hours is acceptable).
3. Remove wings from the marinade and strain off the liquid, then pat the wings as dry as possible.

Rub

1. Mix the blackening seasoning with onion powder, garlic powder, cayenne, and black pepper to make the rub.
2. Coat both sides of the dried wings with the spice rub.

Cook

1. Preheat a Traeger (or other grill) to 350 degrees Fahrenheit and cook the wings.
2. Alternatively, line a sheet pan with a wire rack and bake in an oven at 350 degrees Fahrenheit for about 30 minutes.
3. Increase the heat to 425 degrees Fahrenheit and continue cooking for the last 10 to 15 minutes to crisp the wings.
4. Total cook time will be about 45 minutes to an hour depending on method and crispness desired.
5. If using a regular grill, cook over medium heat until cooked through and crisped.

Wing sauce

1. Bring 1.5 cups Frank's RedHot Original up to a simmer in a saucepan.
2. Add a little black pepper and 2.5 tablespoons honey and mix to create a sweet, sour, salty, spicy sauce.
3. While the sauce is simmering, add cubes of cold unsalted butter a couple tablespoons at a time and whisk to incorporate.
4. When the first addition of butter is almost melted, add the next batch of butter until fully incorporated.

Dressings

1. For the fancy ranch: combine 1 cup mayonnaise, 1 cup buttermilk, and 1 packet Hidden Valley ranch seasoning (buttermilk version), add fresh chives and fresh dill, mix well, and chill in the refrigerator.
2. For the blue cheese dip: combine mayonnaise, sour cream, 1/4 cup buttermilk, blue cheese, juice of 1 lemon, and 1/2 tablespoon Worcestershire sauce; season lightly with salt and black pepper and blend until combined (about 1 minute).

Finish & serve

1. Toss the cooked wings in the finished wing sauce to coat.
2. To eat a flat wing: push down on the thinner end to pop one bone out, dip into sauce, or wiggle out the bone to create a boneless 'one-bite' piece.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings, cure, and frying oil

• 2-4 lb (907-1814g) chicken wings, whole or segmented into drums and flats
• 1 tbsp kosher salt
• 1/2 tsp baking soda
• Vegetable oil (or canola oil, avocado oil)

Buffalo sauce

• 1 cup Frank's RedHot
• 1 tbsp Worcestershire sauce
• 1 tbsp white distilled vinegar
• 1 tbsp cornstarch
• 0.0625 cup water
• 1 garlic cloves
• 1/2 cup unsalted butter, cold, cubed

Sweet chili sauce and dredge

• 3/4 cup granulated sugar
• 1/2 cup white distilled vinegar
• 2 tbsp soy sauce
• 2 Fresno chilis, seeded and finely chopped
• 2 tbsp sambal oelek
• Ginger, peeled and very finely chopped
• 1 cup all-purpose flour
• 2 cup potato starch (or corn starch)

Garlic-Parmesan sauce and breading

• 2 egg yolks
• 2 tbsp Dijon mustard
• 1 tbsp corn syrup
• 2 lemon juice, juice of two lemons
• 1 cup Parmigiano Reggiano, finely grated (or Pecorino Romano)
• 1 cup neutral tasting oil (or canola oil, avocado oil)
• 1 shallot, very finely chopped
• 1 red Fresno, very finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh parsley, very finely chopped
• 4 whole eggs, whisked
• Water, a splash
• 1/2 tsp onion powder
• 2 tbsp tomato paste
• 1 tsp salt, generous pinch
• 3 cup panko breadcrumbs
• 2 cup all-purpose flour
• 1/2 tsp onion powder
• Chives, thinly sliced

Garnishes (optional)

• Toasted crushed peanuts, crushed, toasted
• Sesame seeds

book_ribbon Instructions

Prep and cure

1. If using whole wings, cut through the joints to separate drums and flats; reserve tips for stock or discard.
2. Place the wings in a bowl and for every 2 pounds add 1 tablespoon (10 grams) kosher salt and 1/2 teaspoon baking soda; toss and massage to coat.
3. Arrange wings in a single layer on a wire rack set over a baking sheet and refrigerate to dry the skin for 1 to 2 hours or, ideally, overnight.

Buffalo wings

1. Make the buffalo sauce: whisk together 1 cup Frank's RedHot, 1 tablespoon Worcestershire sauce, and 1 tablespoon white distilled vinegar in a small pot and set over medium heat until it comes to a very light simmer.
2. In a small bowl mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry; add small splashes of the hot sauce to the slurry to loosen, then whisk bits of the slurry back into the sauce a little at a time until slightly thickened; stop when it thickens.
3. Remove the sauce from heat, whisk in 1 clove garlic, then whisk in 1/2 cup cold unsalted butter (cubed) a little at a time until fully emulsified and glossy.
4. Heat vegetable oil in a large pot (about a 7 quart pot half full) to 350 Fahrenheit.
5. Fry wings in batches (2–3 batches depending on pot size), gently lowering them away from you; fry until golden brown and crisp, roughly 5 minutes (8 minutes max).
6. Drain the fried wings on a wire rack, place in a bowl, and add buffalo sauce (the sauce recipe makes enough for 4 pounds; use as needed); toss until thoroughly coated, garnish, and serve.

Sweet chili wings

1. Make the sweet chili sauce: combine 3/4 cup sugar, 3/4 cup water, 1/2 cup white distilled vinegar, and 2 tablespoons soy sauce in a small sauce pot over medium heat; stir to dissolve the sugar and bring to a boil.
2. Mix 2 tablespoons cornstarch in a bowl, temper it with some hot sauce from the pot until fully dissolved and clump-free, then whisk the cornstarch mixture back into the boiling pot; it will thicken almost immediately.
3. Cut heat and whisk in 2 tablespoons sambal oelek, 4 cloves finely chopped garlic, and about a small peeled knob of ginger, very finely chopped; taste and adjust soy or salt if desired, then cool to warm or near room temperature.
4. Make a light dry dredge by whisking together 1 cup all-purpose flour and 2 cups potato starch (or corn starch); toss cured wings in the dredge to give a very light, thin coating and shake off excess, then place on a separate sheet tray.
5. Heat vegetable oil to 350 Fahrenheit and fry the dredged wings in batches until golden, crisp, and cooked through, about 8 minutes; check with an instant-read thermometer for a minimum internal temperature of 165 Fahrenheit if desired.
6. Toss the fried wings in the cooled sweet chili sauce until glazed; serve with optional ranch, carrots and celery, or a sprinkle of crushed toasted peanuts or sesame seeds.

Garlic-Parmesan (tomato-panko breaded) wings

1. Make the garlic-Parmesan sauce: in a blender or large bowl with a whisk combine 2 egg yolks, 2 tablespoons Dijon mustard, 1 tablespoon corn syrup, juice of two lemons, 8 peeled garlic cloves, 1.5 teaspoons fresh thyme leaves, and 1 cup finely grated Parmigiano Reggiano; blend until as smooth as possible.
2. Stream in 1 cup neutral-tasting oil (vegetable, canola, or avocado) slowly while blending or whisking until fully emulsified into a creamy mayonnaise-like sauce.
3. Transfer the sauce to a bowl and stir in 1 very finely chopped shallot, 1 very finely chopped red Fresno, 1 tablespoon finely chopped fresh rosemary, 2 tablespoons very finely chopped parsley, a touch of salt, and fresh cracked black pepper; taste and adjust seasoning.
4. Set up a three-tier breading station: bowl 1: 2 cups all-purpose flour; bowl 2: 4 whisked whole eggs plus a splash of water, 1/2 teaspoon onion powder, 2 tablespoons tomato paste, and ~1 teaspoon salt (whisk smooth); bowl 3: 3 cups panko breadcrumbs.
5. Using a dry hand and a wet hand technique, lightly coat each cured wing first in flour (shake off excess), then in the tomato-egg wash (fully coat), then press into panko so breadcrumbs adhere; repeat for all wings.
6. Heat oil to 325 Fahrenheit and fry the breaded wings in batches for about 5 minutes until they reach at least 165 Fahrenheit internal temperature, then remove and let the oil come back up to 350 Fahrenheit.
7. Return the wings to the oil at 350 Fahrenheit for 1 to 3 minutes until deep golden brown and extra crispy; do not burn.
8. Place fried wings in a bowl, add garlic-Parmesan sauce around the bowl and a little on top, and gently toss (or brush the sauce on with a pastry brush if the breading is fragile) until coated.
9. Plate and finish with a little extra finely grated Parmigiano Reggiano (or Pecorino) and thinly sliced chives; serve.

crowdsource Community Insights

This one comes together the way people who made it liked best when they followed a few things: deep-frying the wings, which gave the texture people missed when they skipped it; using baking powder in the coating instead of bicarbonate so the skin crisps reliably; and making the sauce gently over low heat, melting butter with cider vinegar, Worcestershire, Frank's sauce, and honey, then tossing the hot wings in that glaze so it clings. Those choices matched what people who made this liked about how it looked and tasted.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 1 tsp smoked paprika
• 1 tsp cayenne pepper, level teaspoon
• 1 tsp ground garlic
• Bicarbonate of soda, to taste
• Salt, generous seasoning
• Black pepper, generous seasoning
• Free-range chicken wings, split into winglets, drumettes and lollipops
• Butter, knob
• Cider vinegar, to taste
• Worcestershire sauce
• 1 tbsp Frank's RedHot Original Cayenne Pepper sauce
• 1 tbsp runny honey
• Spring onions, finely sliced
• Stilton cheese
• Yoghurt

book_ribbon Instructions

1. Mix the rub: combine 1 teaspoon smoked paprika, 1 level teaspoon cayenne pepper, 1 teaspoon ground garlic, a little bicarbonate of soda, and a generous seasoning of salt and black pepper.
2. Prepare the wings: separate each wing at the joints into winglet and drumette pieces. To make lollipops, cut around the knuckle, rotate the bone, then push the meat down the bone to expose a 'lollipop' end.
3. Toss the winglets, drumettes and lollipops in the rub until evenly coated.
4. Cook the wings in the oven at 220 degrees Celsius (430 Fahrenheit) for 25 minutes, until crispy and golden.
5. After 25 minutes, put the pan on low heat on the stovetop and add a knob of butter.
6. Add cider vinegar to the pan, then add Worcestershire sauce.
7. Add 1 tablespoon Frank's RedHot Original Cayenne Pepper sauce and 1 tablespoon runny honey, then stir or shake the pan to combine and glaze the wings.
8. Return the glazed wings to the oven and turn the oven off so the residual heat sets the glaze.
9. Finely slice spring onions and sprinkle over the glazed wings. Serve on a platter.
10. Optional: serve with a blue cheese-style accompaniment — Stilton cheese with yogurt — if desired.

crowdsource Community Insights

Most people who made this fried the wings rather than baking them; the ones who baked usually felt it wasn't the same. Also, salting the wings before cooking made a noticeable difference, people who seasoned with salt were happier with the result than those who skipped it. And watch the chiles: the cooks who added five habaneros found the heat overwhelming, so if you're sensitive dial it back. Overall, frying plus a clear hand with salt and chiles is what people found worked best.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings

• 4 lb (1814g) chicken wings
• Salt, to taste
• 3 inches (oil depth) vegetable oil

Optional ranch dressing

• 2/3 cup mayonnaise
• 1/2 cup crème fraîche
• 1/2 cup buttermilk
• 1/4 tsp onion powder
• 3 clove garlic, grated
• 1 1/2 tbsp parsley, rough chopped
• 1 tbsp dill, finely chopped
• 1/2 bunch chives, thinly sliced
• 1/2 lemon, zested and juiced
• Salt, to taste
• Black pepper, fresh cracked

Asian zing sauce

• 1 tsp toasted sesame oil
• 1 1/2 tbsp vegetable oil
• 4 clove garlic, rough chopped
• 2 inch ginger, finely chopped
• 1/2 cup granulated white sugar
• 1/2 cup dark soy sauce
• 1/4 cup soy sauce
• 1/4 cup mirin
• 3/4 cup rice vinegar
• 1 tbsp gochujang
• 3 tbsp cornstarch
• 1/4 cup water
• Basil, small handful (or Thai basil, regular basil)
• Green onion, for topping

Mango habanero sauce

• 3/4 cup water
• 3/4 cup granulated sugar
• 4 mango, large, ripe; cheeks scooped
• 3 tbsp Frank's RedHot
• 2 clove garlic
• 10 habanero chilies, stems removed
• 1/4 cup lime juice
• 1/2 cup white distilled vinegar
• 1 tsp vegetable oil
• Salt, to taste
• 1 1/2 tbsp corn syrup
• 1/4 cup unsalted butter, room temperature

Parmigiano garlic sauce

• 8 clove garlic
• 2 tbsp Dijon mustard
• 1 tbsp corn syrup, optional
• 1 1/2 tsp fresh thyme leaves, fresh leaves
• 2 lemon, juiced
• 1 cup Parmigiano-Reggiano, finely grated (or Grana Padano)
• 2 egg yolks
• 1 cup canola oil
• 1 red Fresno chili, brunoise
• 1 shallot, brunoise
• Salt, to taste
• Black pepper, fresh cracked
• 2 tsp rosemary, finely chopped
• 2 tbsp fresh parsley, finely chopped
• Chives, thinly sliced
• Parmigiano-Reggiano or Grana Padano, freshly grated (or Grana Padano)

book_ribbon Instructions

Preparation and wing cooking

1. Select approximately a 50/50 mix of drumettes and flats so you have about 4 pounds of wings for 4–6 people.
2. Place the wings in a bowl, season them with salt, toss to distribute, cover, and refrigerate to cure for at least 1 hour or ideally overnight.
3. Pat the wings dry in batches before frying.
4. Heat enough vegetable oil in a large pot to a depth of at least 3 inches to 350°F.
5. Par-fry the wings in batches at 350°F until pale golden and cooked through, about 4 to 5 minutes per batch; remove to a wire rack and repeat with remaining wings.
6. Increase the oil temperature to 375°F, then fry the wings in batches 2 to 3 minutes more, or until deeply browned and ultra crisp.

Asian zing sauce

1. In a medium sauce pot over medium heat add 1 teaspoon toasted sesame oil and 1.5 tablespoons vegetable oil and heat until shimmering.
2. Add 4 cloves rough chopped garlic and cook, swirling often, until the garlic turns a toasted golden brown.
3. Add a 2-inch knob of finely chopped ginger and sauté for about 2 minutes or until softened.
4. Add 1/2 cup granulated white sugar, 1/2 cup dark soy sauce, 1/4 cup soy sauce, 1/4 cup mirin, 3/4 cup rice vinegar, and 1 tablespoon gochujang, bring to a simmer, then reduce heat to low and let reduce 1 to 2 minutes.
5. In a bowl stir together 3 tablespoons cornstarch and 1/4 cup water to make a slurry; whisk about half of the slurry into the sauce and add more if further thickening is needed.
6. Turn off the heat, add a small handful of basil (Thai basil or regular basil as available), let steep for 5 minutes, then strain or leave as-is; warm before using.
7. Toss freshly crisped wings in the sauce to coat thoroughly and serve topped with green onion.

Mango habanero sauce

1. Make a simple syrup by combining 3/4 cup water and 3/4 cup sugar in a small saucepan, heating and stirring until the sugar is dissolved.
2. Peel and cut 4 large ripe mangoes, scoop the flesh into a blender, add the simple syrup, and blend on high until completely smooth.
3. Pour the mango purée into a large skillet, add 3 tablespoons Frank's RedHot, and bring to a light simmer over medium heat.
4. In the blender (while the mango mixture simmers) combine 2 cloves garlic, 10 habanero chilies (stems removed), 1/4 cup lime juice, and 1/2 cup white distilled vinegar; blend on high until as smooth as possible, optionally streaming in about 1 teaspoon oil to smooth the puree.
5. Pour the habanero puree into the simmering mango sauce, stir together, and let simmer and reduce for about 5 minutes or until nicely thickened.
6. Season the sauce to taste with salt and additional vinegar for acidity if desired, simmer another minute, then whisk in 1.5 tablespoons corn syrup.
7. Add 1/4 cup room-temperature unsalted butter and whisk constantly until the butter is completely melted and emulsified into the sauce.
8. Toss the second-fried wings in this mango habanero sauce to coat thoroughly and serve.

Parmigiano garlic sauce

1. In a blender add 8 cloves garlic, 2 tablespoons Dijon mustard, 1 tablespoon corn syrup (optional), 1.5 teaspoons fresh thyme leaves, the juice of 2 lemons, 1 cup finely grated Parmigiano-Reggiano, and 2 egg yolks.
2. Begin blending on low and gradually increase to high speed until smooth and pureed.
3. While blending on high, slowly stream in 1 cup canola oil until all the oil is incorporated and the sauce is emulsified and creamy.
4. Pour the emulsified sauce into a bowl and fold in 1 red Fresno chili finely brunoised and 1 small shallot brunoised, 2 teaspoons finely chopped rosemary, and 2 tablespoons finely chopped fresh parsley; season with salt and fresh cracked black pepper to taste.
5. Toss hot, crisp wings in the parmigiano garlic sauce to coat; add extra lemon juice and salt to taste, then transfer to a serving dish and optionally top with thinly sliced chives and additional freshly grated Parmigiano-Reggiano or Grana Padano.

Optional ranch dressing

1. In a medium bowl combine 2/3 cup mayonnaise, 1/2 cup crème fraîche, 1/2 cup buttermilk, 1/4 teaspoon onion powder, 3 grated garlic cloves, 1.5 tablespoons rough chopped parsley, 1 tablespoon finely chopped dill, 1/2 bunch thinly sliced chives, and the zest and juice of 1/2 a lemon.
2. Season the ranch with salt and pepper to taste and whisk to combine; refrigerate or serve alongside the wings.

Finishing and serving

1. Use the double-fry method so wings are crisp when ready to sauce; you can crisp them up right before saucing.
2. For each sauce, place crisped wings in a bowl, coat generously by tossing with the sauce, then transfer to a serving bowl or tray and garnish as directed by each sauce's finish.
3. Serve warm.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings

• 2 lb (907g) chicken wings, small, air-chilled if possible
• 1-2 tablespoon per pound salt
• 1-2 tablespoon per pound sugar
• Baking powder, to taste
• Paprika
• Beef tallow

Buffalo 2.0 sauce

• Butter
• 1 tbsp chicken powder, heaping tablespoon
• 1-4 parts (hot sauce:butter) Crystal hot sauce
• Blue cheese, in chunks
• Grana Padano (or Parmigiano-Reggiano, Pecorino Romano, Parmesan)
• Garlic
• Lemon juice
• Parsley, torn

book_ribbon Instructions

Prepare and brine wings

1. Separate whole wings into tip, flat, and drum by finding joints and slicing them apart; reserve tips (they can be used for stock).
2. Trim and discard or set aside wing tips; arrange flats and drums for scoring.
3. Score the top of each wing with one shallow slice across the skin.
4. Dry-brine the wings by seasoning with salt and sugar at about 1 to 2 tablespoons of each per pound of wings; optionally add a little baking powder to the dry brine if you want extra skin puff.
5. Refrigerate the dry-brined wings; overnight yields the best results, but 45 to 60 minutes is acceptable.

Par-cook (first fry) or oven alternative

1. Heat your frying fat (beef tallow is used here) to between 300 and 325 degrees Fahrenheit (example shown at ~315°F).
2. Par-fry the wings: lower wings into the oil, move them in and out to tighten the skin so they do not stick, and cook until the internal temperature reaches 165°F (probe the meat by going up on the bone).
3. Remove wings from the oil, drain off excess fat, and lay them on a rack to cool.
4. Chill the par-cooked wings in the refrigerator until cold before the final fry.

Make Buffalo 2.0 sauce

1. Brown the butter in a pan over medium-low heat until it develops a light brown color and a nutty aroma.
2. Keep the heat low, then stir in a heaping tablespoon of chicken powder and blend it through the butter.
3. Add Crystal hot sauce and mix thoroughly, working at low heat so the fats emulsify (the cook suggests a roughly 1:4 ratio of hot sauce to butter).
4. Fold in blue cheese, Grana Padano, garlic, and lemon juice into the hot sauce mixture so some blue cheese breaks in and some chunks remain, creating a creamy sauce with pieces of blue.

Final fry and finish

1. Heat the oil back up to at least 350°F; with a high smoke point fat like tallow you can go to about 365–370°F for the final fry.
2. Assemble a mix of flats and drums and lower them into the hot oil; fry for at least the first 2 to 3 minutes until the skin pulls away and becomes very crisp (appearing like a chicharrón).
3. Ensure the sauce is hot and steaming, then transfer hot wings directly from the fryer into the sauce so you hear a sizzle and the sauce adheres.
4. Toss the sauced wings with torn parsley and some additional Buffalo 2.0 mix (blue cheese + garlic + Grana Padano) to give extra chunks of blue and a fresh green finish.
5. Plate or serve immediately (Lori Jane serves in a paper boat and recommends wet naps).

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Wings

• 6 chicken wings
• Baking soda, to taste
• Potato starch
• Salt, to taste
• Frying oil

Ranch dressing

• Dill, finely chopped
• Chives, finely chopped
• Mayonnaise
• Sour cream
• Buttermilk
• Onion powder
• Garlic, finely grated (or garlic powder)
• Garlic powder
• Salt, pinch
• Fresh cracked pepper, freshly cracked
• Water

Blue Cheese dressing

• Sour cream
• Mayonnaise
• Buttermilk
• Garlic, finely grated (or garlic powder)
• Salt, sprinkle
• Blue cheese, crumbled

Buffalo sauce

• Frank's RedHot
• Butter
• Honey
• Paprika
• Cayenne pepper
• Garlic powder

Buffalo dry rub

• Onion powder
• Garlic powder
• Brown sugar, to taste
• Nutritional yeast, to taste
• Cayenne pepper
• Dry mustard
• Buttermilk powder
• Paprika

To serve

• Carrot sticks, cut into sticks
• Celery sticks, cut into sticks

book_ribbon Instructions

1. Combine baking soda, potato starch, and salt in a large bowl and whisk to fully combine.
2. Optionally put on gloves, add the wings to the bowl, and toss so each wing is fully and evenly coated; press the coating into the skin by hand as needed.
3. Arrange coated wings on a wire rack set over a baking sheet without the pieces touching and refrigerate for between 6 and 24 hours to dry the skin.
4. Make the Ranch: chop dill and chives very fine, then mix them with mayonnaise, sour cream, a little buttermilk, a little onion powder, a few grated garlic cloves (or garlic powder as an optional substitute), a pinch of salt, and fresh cracked pepper; whisk to combine and add a splash of water to thin if desired. Cover and refrigerate.
5. Make the Blue Cheese dressing: combine a bit of sour cream, mayonnaise, buttermilk, a few finely grated garlic cloves, a little salt, and crumbled blue cheese; mash some of the blue cheese into the mixture to create both creamy and chunky textures. Cover and refrigerate.
6. Prepare to fry: heat frying oil in a heavy-bottomed pot and monitor the temperature with an instant-read thermometer.
7. First fry (cooking stage): heat oil to 300°F–320°F. Fry wings in batches (about 6 wings at a time), moving them constantly so nothing sticks and adjusting heat to keep the oil between 300°F and 320°F, for about 6 minutes. Remove and let drain while you cook the remaining wings; keep flats and drums separated.
8. Make the Buffalo sauce: over medium to medium-low heat whisk Frank's RedHot, butter, honey, paprika, cayenne pepper, and garlic powder until everything melts together into a single sauce; if it begins to separate, whisk very hard for about 15–20 seconds to bring it back together. Set aside.
9. Make the Buffalo dry rub (optional): whisk together onion powder, garlic powder, brown sugar, nutritional yeast, cayenne pepper, dry mustard, buttermilk powder, and paprika until evenly combined.
10. Second fry (crisping stage): heat oil to 375°F–400°F. Because the wings are already cooked, add all the wings at once if desired and continue moving them so they do not touch; fry until the outside is golden brown and crispy. Remove when they reach a golden brown color and rest until you hear the first crunch.
11. Coat and finish: pour the Buffalo sauce over the wings and toss to coat, or toss the wings with the dry rub if you prefer the dry option.
12. Serve the wings with both Ranch and Blue Cheese dressings and carrot and celery sticks.