Buffalo Wings Recipe
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During any sports season, these crispy Buffalo Wings are always on the menu in my house. They are easy to make by frying until golden brown, absolutely delicious, and perfect for feeding a crowd. The brine with the homemade buffalo sauce comes together to make one of the best appetizers you can serve.
With football season kicking off, I had to share one of my favorite game day foods, this classic deep-fried Buffalo wings recipe. It is not only me who loves them, my whole family asks for these wings to be on the table whenever we watch a game. I cannot blame them because they are so delicious, much like my grilled chicken wings with chili garlic sauce.
Buffalo Wings
Buffalo wings are crispy chicken wings that get deep fried and then tossed in a tangy hot sauce made with butter and vinegar. The story goes back to 1964 at the Anchor Bar in Buffalo, New York, when the owner’s wife decided to serve fried chicken wings with hot sauce, and it instantly became a hit.
Since I have been making this recipe for years, I can assure you that the sauce is the main driver to tasty buffalo wings because it has such a strong flavor and coats the outside perfectly. I will show you how to make it at home, and it is as simple as combining the ingredients in a pot until the butter melts. Done!
And last but not least, I have to share the secret to really tender wings, and that is brining them overnight or for at least 12 hours. I do the same in my fried chicken recipe. I hope you give this a try and enjoy it as much as we do.
Ingredients and Substitutions
Here is the list of all the ingredients I use to make these Buffalo wings, and I have also included the buffalo sauce ingredients and some substitutions.
For the Wings:
- Chicken wings – I always use fresh chicken wings from a local market. If needed, you can swap in drumsticks or even boneless chicken.
- Pickle juice – I soak the wings in pickle juice to tenderize them and add flavor. If you do not have it, you can use a simple saltwater brine instead.
- Buttermilk – I love brining in buttermilk because it makes the wings extra tender. If you do not have buttermilk, you can mix milk with a splash of vinegar or lemon juice.
- Frying oil – I usually fry in vegetable oil since it heats well without smoking. Canola oil also work great for frying.
- Flour – I coat the wings in flour for a crispy crust.
For the Sauce:
- Red hot sauce – I use a classic red hot sauce as the base for buffalo wings.
- Distilled vinegar – This adds tang and brightness to the sauce. Apple cider vinegar works just as well if that is what you have.
- Garlic powder – I add garlic powder. A fresh grated clove of garlic can also be used.
- Onion powder – This gives a gentle sweetness. Finely minced onion is a good substitute.
- Sugar – A touch of sugar is what I use. You can swap in honey or maple syrup for natural sweetness.
- Worcestershire sauce – I like the richness and umami this brings to the sauce. Soy sauce is a good alternative if needed.
- Unsalted butter – Butter makes the sauce silky and smooth while softening the heat.
How to Make the Best Buffalo Wings
Prep the wings: First thing I do is place the wings into a plastic bag or container.
Marinate: I pour in the pickle juice and buttermilk over the wings. Then, I seal the bag or container and let them marinate overnight so they turn tender and flavorful.
Make the Buffalo sauce: I gather all the ingredients and place them in a pot over low heat. Then, I stir gently until the butter melts and the sauce blends into a smooth mixture. Set aside.
Coat the wings: I transfer the marinated wings into the flour and turn them until each one is evenly coated.
Fry: I place the coated wings into the basket of a deep fryer and cook them at 350°F for 7 to 8 minutes until they are golden and crispy.
Toss: I place the fried wings into a large bowl with the sauce and toss them until they are coated evenly on all sides.
Serve the wings: I bring the wings to the table with ranch dressing, blue cheese, and of course extra buffalo sauce.
CHEF TIP + NOTES
For making the best Buffalo Wings recipe, I highly recommend giving the fryer basket a little shake after a couple of minutes so the wings cook freely without sticking together. When I use a pot on the stove, I grab my tongs and gently move them apart if they start to stick. I have done this for years, and it always helps the wings cook evenly and turn beautifully golden brown.
- Crispy wings: The trick to getting them crispy is by breading them in flour. This will ensure the outside of each piece is incredibly browned and crispy.
- Seasoning: Since the brine and sauce are already salty, I go light on extra seasoning.
- Drain the wings: After frying, I transfer the wings to a rack set on a sheet pan. This helps drain excess oil and keeps them crisp.
- Fry in batches: I never crowd the fryer because the wings cook more evenly in smaller batches. It also helps them crisp up better.
- Toss while hot: I toss the wings in the sauce right after frying. The heat helps the sauce stick to every piece.
Serving Suggestions
While there may not be one perfect reason why Buffalo wings are always served with celery and carrots, my best educated culinary guess is that they provide a nice contrast in flavor and texture. They are crisp and refreshing, and they bring a cooling taste that balances the heat of the sauce on the chicken.
In my opinion, these wings are a must for any party or game day spread. I love putting them out with some of my other favorite appetizers like loaded Rotel dip, classic chicken nachos, and my friends’ favorite cheeseburger sliders.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 hour ahead of time before serving by keeping them hot on a rack over a sheet tray and in the oven at 275°F.
How to Reheat: Place them on a rack over a sheet tray and bake in the oven at 350°F for 8-10 minutes or until hot. Likewise, you can heat it on a microwave-safe plate in the microwave until hot.
How to Store: Cover them and place them in the refrigerator for up to 3 days.
How to Freeze: I do not recommend freezing, but if you must, cover them and keep them in the freezer for up to 2 months. In addition, do not sauce them if you decide to freeze them. Thaw for 1 day in the refrigerator before reheating.
More Appetizer Recipes
Video
Buffalo Wings Recipe
Ingredients
For the Wings:
- 3 pounds chicken wings
- 2 cups pickle juice
- 2 cups buttermilk
- frying oil
- 2 cups flour
For the Sauce:
- 1 ½ cups red hot sauce
- ¼ cup distilled vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 stick unsalted butter
Optional Dippers:
- celery sticks
- carrot stick
- blue cheese dressing
- ranch dressing
Instructions
- Add the chicken, pickle juice, and buttermilk to a plastic zip bag. Close the bag and mix until combined and brine in the refrigerator overnight or for at least 12 hours.
- Preheat your frying oil in a large pot or deep fryer to 350°F.
- Add the flour to a large pan or casserole dish.
- Remove the wings from the brine and place them into the flour and thoroughly mix until they are completely coated.
- Transfer the wings to the oil and cook for 7-8 minutes or until golden brown and cooked throughout. Note: You will most likely need to do these in batches so that they cook without sticking. Keep warm.
- Sauce: Combine all ingredients into a medium-sized pot and cook over low heat until the butter is melted.
- Transfer the hot sauce and wings to a large bowl and toss to coat.
- Serve with optional dippers and sauces.
GREAT RECIPE, I LOVE USING PICKLE JUICE IN SEVERAL OF MY RECIPES. IT DOSE MAKE CHICKEN WAY MORE TENDAR AND A NICE FLAVOR TOO! MY GRANDMOTHER USED PICKLE JUICE IN A LOT OF HER BRINING AND COOKING BUT THEN SHE PUT UP A LOT OF PICKLES EVERY YEAR TOO. PICKLES ARE SO NUTRIOUS FOR YOU, ALWAYS A GREAT SNACK, MY BOYS LOVE TO EAT THEM TO THIS DAY. CHEF AT ALL THE GROCERY STORES IN CALIFORNIA THEY SELL JUST GALLON AND 1/2 GALLON JUGS OF PICKLE JUICE IT’S USUALLY ON THE BOTTOM SHELF UNDERNEATH THE PICKLE JARS. I BUT IT ALL THE TIME. $3.49 A GALLON NOT BAD AT ALL. IT DOESN’T EVEN HURT AT ALL TO TAKE A SHOT OF THE JUICE EVERYDAY.
East and as good as any I have tried¡. I seasoned the flour with salt pepper before coating.
Where do you get two whole cups of pickle juice? I have used it before but by the tablespoon. Do we just empty all the juice out of the jar and wrap the pickles.
When you’re done with the pickles, keep the juice!
These would great for Ky.Derby Party first Saturday in May!
Thank you for your Recipe!
I have made these wings once and getting ready to cook them up again now. I’ve got the sauce ready to toss and the oil heating. I do add some cajun seasoning to my wings before going in the flour. I love love this recipe. And I’ve got Chef Billy’s blue cheese dressing ready in the fridge which we love this dressing too. I’ve cooked so many recipes and have to start reviewing them as they all definitely deserve. Chef Billy is by far my favorite chef!! Thank you Chef Billy!
I made your recipe this evening along with the blue cheese dressing recipe!! Beyond delicious!! Thanks Chef u never disappoint!!
many thanks!
I made your wings for game night yesterday…awesome recipe! Thanks!
Chris