Buffalo Chicken Wings
The Undisputed king of game day snacks.
Full Recipe Video:
Servings: 5-6
Ingredients:
30 bone-in wings
1.5 quarts vegetable oil
16 oz. Franks Hot Sauce (or hot sauce of your choice)
1 stick salted butter
1 garlic clove; minced
Kosher or sea salt
3 stalks celery
3 carrots, peeled
Bleu cheese and/or ranch dressing for dipping
Line a large baking sheet with paper towels. Lay wings on baking sheet and pat dry wings with paper towels thoroughly. You can also leave your wings out to dry on the counter before you cook them - you want to make sure they are very dry.
Add your oil to a large dutch oven (we use an 8 qt.). Set burner to medium heat and place cooking thermometer in the oil. Once your oil reaches 325-350 degrees F, the oil is now hot enough to start frying your wings. As you start frying, continue to regulate your temperature to stay in the desired range by adjusting your burner up or down.
Before you begin frying your wings, we suggest placing a large baking sheet with a cooling rack over the top next to your cooking surface so you have something to place them on as soon as they come out of the oil.
You can begin adding wing pieces to the oil - don’t overcrowd your oil. About 6-8 pieces at a time is probably the max.
While your first batch of wings are frying, you can start your sauce. In a small to medium sauce pan, add butter, garlic, and hot sauce over low heat until butter is fully melted and all ingredients combined. You can keep your sauce on a low simmer to stay warm as you continue to cook the wings.
Cook your wings 6-8 pieces at a time for about 8-10 minutes per batch. You’re looking for them to be a crispy golden brown, so your time may vary slightly depending on your exact oil temperature.
With a spider, remove chicken to cooling racks and immediately sprinkle cooked wings with sea salt while they are hot.
Repeat this process until all your wings are cooked. Remember to adjust your burner as needed as you go making sure your temperature remains correct.
Add your fried chicken wings to a large mixing bowl with tongs. Pour the hot sauce mixture over your wings and toss until all wings and completely saturated.
Place wings on a serving platter and serve immediately.
Chop carrots and celery into dipping size sticks and serve with wings and desired dipping sauce. We love a classic bleu cheese.
Notes:
We always suggest getting really high quality ingredients. You can certainly get your chicken from the local grocery store, but we always find the chicken from the butcher is much better.
