Buffalo Chicken Wings Recipe

5 from 1 vote

Buffalo Chicken Wings Recipe

Crispy, flavorful, and easy to make, these buffalo chicken wings are the ultimate game-day recipe. I can never decide between sauces. So, I make both a blue cheese dressing and a ranch dressing for dipping. Try them out, and you'll crave them every week!

Prep Time20

Cook Time25

Brine Time6

Total Time6 45

Course: Appetizer, Main Course

Cuisine: American

Keyword: buffalo chicken wings, buffalo chicken wings recipe

Servings: servings

Equipment

2 Large Mixing Bowls
1 Sheet Tray Fitted with a Wire Rack
1 Dutch Oven or Heavy-Bottomed Pot
1 Instant-Read Thermometer
2 Small Mixing Bowls
1 Whisk
Paper Towels

Ingredients

For the Chicken

6 chicken drumsticks
6 chicken flats
1 ½ tablespoon kosher salt
1 tablespoon baking soda
¼ cup potato starch
neutral oil for frying

For the Ranch

½ cup sour cream
⅓ cup mayonnaise
2 tablespoon buttermilk
¼ cup fresh dill finely chopped
¼ cup fresh chives finely chopped
3 garlic clove grated
1 tablespoon onion powder
½ teaspoon salt
black pepper to taste

For the Blue Cheese

⅓ cup mayonnaise
½ cup sour cream
3 garlic clove grated
¼ cup blue cheese crumbled
½ teaspoon salt

For the Buffalo Sauce

½ cup cayenne pepper hot sauce such as Frank’s RedHot
4 tablespoon unsalted butter
2 ½ tablespoon honey
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne powder optional

For Serving

carrot sticks
celery sticks

US Customary - Metric

Instructions

For the Chicken brine:

In a large bowl, toss the chicken with salt, baking soda, and starch until evenly coated.
6 chicken drumsticks, 6 chicken flats, 1 ½ tablespoon kosher salt, 1 tablespoon baking soda, ¼ cup potato starch
Arrange wings on a sheet tray fitted with a rack and refrigerate, uncovered, for at least six hours or up to 24 hours. This step helps dry out the skin so it fries up extra crispy.

For the Ranch:

In a small bowl, stir together all of the ingredients until smooth. Cover and refrigerate until ready to serve.
½ cup sour cream, ⅓ cup mayonnaise, 2 tablespoon buttermilk, ¼ cup fresh dill, ¼ cup fresh chives, 3 garlic clove, 1 tablespoon onion powder, ½ teaspoon salt, black pepper

For the Blue Cheese:

In a small bowl, stir together all of the ingredients until well combined. Cover and refrigerate until ready to serve.
⅓ cup mayonnaise, ½ cup sour cream, 3 garlic clove, ¼ cup blue cheese, ½ teaspoon salt

For the Buffalo Sauce:

In a small saucepan, combine the ingredients and bring to a gentle simmer.
½ cup cayenne pepper hot sauce, 4 tablespoon unsalted butter, 2 ½ tablespoon honey, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon cayenne powder
Cook for two to three minutes, until the sauce has thickened.
Remove from the heat, cover and set aside. Sauce will continue to thicken as it cools.

For Frying the Wings:

Pour about three inches of neutral oil into a dutch oven or other heavy pot. Heat the oil to 300–320°F (148–160°C). Fit a sheet tray with a rack and cover rack with paper towels.
neutral oil
Working in batches,to avoid overcrowding the pan, fry the wings until fully cooked through, about three minutes per side. Transfer to the prepared rack and let them cool for at least 20 minutes and up to one hour.
When ready to finish, bring the oil back up to 375–400°F (190–204°C). Return all the wings to the pot and fry until golden and crispy, seven to nine minutes.

For seasoning the wings:

Set out one large shallow bowl, and add the buffalo sauce.
Toss the hot wings in the sauce.
Pile the wings onto a platter and serve immediately with ranch, blue cheese, celery sticks, and carrots on the side.
carrot sticks, celery sticks

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

Storage:
- Refrigerator: Store leftover wings in an airtight container in the fridge for up to three to four days. Keep the sauces in separate airtight containers in the fridge for up to one week.
- Freezer: You can freeze cooked wings (without sauce) in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 375°F (190°C). Arrange thawed wings on a baking sheet, and heat for 10–15 minutes until warmed through and crispy.

Nutrition