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Classic American Buffalo Chicken Wings

These Classic American Buffalo Chicken Wings are the ultimate game-day appetizer, featuring supremely crispy, golden-fried wings drenched in a vibrant orange Buffalo sauce. The sauce, made from a perfect emulsion of spicy cayenne pepper sauce and rich melted butter, adds a delightful kick and glossy finish that makes these wings irresistible. Serve them with fresh celery sticks and chunky blue cheese dressing for the perfect flavor combination.

Cook with confidence

Cook's notes

For the crispiest wings, ensure they are completely dry before frying. Maintain the oil temperature at 375°F (190°C) to achieve the perfect golden-brown color. Toss the wings in the sauce immediately after frying to keep them hot and ensure the sauce adheres well.

Substitutions

If you don't have Frank's RedHot sauce, any other cayenne pepper sauce can work, but the flavor may vary. For a milder sauce, you can reduce the amount of cayenne pepper sauce or mix in some honey for sweetness. If you prefer a non-dairy option, use a plant-based butter substitute.

Storage & leftovers

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Avoid microwaving, as it can make the wings soggy.

Common failures

Common failures include wings that are not crispy, which can happen if they are not dried properly before frying or if the oil temperature is too low. To fix soggy wings, ensure they are fried in small batches and maintain the oil temperature. If the sauce separates, whisk it again over low heat to re-emulsify.

Why these ingredients

How each main ingredient earns its place in this recipe

  • chicken wings

    The chicken wings provide the perfect canvas for the Buffalo sauce, offering a meaty texture that holds up well to frying and saucing.

  • Frank's RedHot Original Cayenne Pepper Sauce

    This sauce is crucial for authentic flavor, providing the right balance of heat and tanginess that defines Buffalo wings.

  • unsalted butter

    The butter adds richness and helps to emulsify the sauce, creating a glossy finish that clings beautifully to the wings.

  • garlic powder

    Garlic powder enhances the flavor profile of the sauce, adding depth and a savory note that complements the heat of the cayenne.

Preparation

  1. Step 1 5 min

    Begin by patting the chicken wings completely dry with paper towels. This step is crucial to ensure the skin gets shatteringly crisp when fried. Pour about 2 to 3 inches of vegetable oil into a large, heavy-bottomed Dutch oven and heat it to exactly 375°F (190°C).

  2. Step 2 photo
    Step 2 12 min

    Carefully lower the wings into the bubbling hot oil in small batches to avoid dropping the temperature. Fry the wings for 10-12 minutes until the skin is supremely crispy and deeply golden-brown. Remove the wings with a slotted spoon and let them drain on a wire cooling rack.

  3. Step 3 5 min

    While the last batch of wings is frying, prepare the signature orange Buffalo sauce. In a small saucepan over medium-low heat, gently melt the unsalted butter. Once melted, add the cayenne pepper hot sauce, white vinegar, and garlic powder.

  4. Step 4 5 min

    Whisk constantly and vigorously until the dark red hot sauce and pale yellow butter completely emulsify into a smooth, thick, and remarkably bright, glowing orange sauce. Remove from heat immediately to prevent the butter from separating.

  5. Step 5 1 min

    Transfer the steaming hot, crispy fried chicken wings into a large metal mixing bowl. Immediately pour the warm, vividly bright orange Buffalo sauce entirely over the wings.

  6. Step 6 photo
    Step 6 3 min

    Vigorously toss the wings with metal tongs to ensure every single crevice of the crispy skin is heavily and evenly coated in the glossy orange glaze. Serve immediately with fresh celery sticks and chunky blue cheese dressing.

Cook notes from readers

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