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Published January 29, 2020. This post may contain affiliate links. Please read my disclosure policy.
Fire up the fryer, turn on the game, and learn how to make the best buffalo wings recipe of all time!
During any sports season, these just seem to always be on the menu. They’re easy to make, delicious, and perfect for feeding a crowd. The combination of the brine and homemade sauce makes for one of the best appetizer recipes around.
These are a must-make for any party or sporting get-together. I also like to serve them up with some of my other favorite appetizer recipes like Beer Cheese Dip, Al Pastor Nachos, and BBQ Chicken Sliders.
Why Are They Called Buffalo Wings?
They were founded in the Anchor Bar in 1964, where the wife of a restaurant owner in Buffalo, New York, thought it would be cool to serve up some fried chicken with hot sauce.
To secret to really flavorful, tender wings are bringing them and letting them brine overnight or for at least 12 hours, just like I do in my Best Ever Fried Chicken Recipe.
- Add wings to a plastic bag or container.
- Add in pickle juice and buttermilk and marinate overnight.
How Do I Get Them Crispy?
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.
The sauce is the main driver to tasty buffalo wings since it is so strong in flavor and the outside coating them. Here are the ingredients that are heated and mixed together in a pot:
- Red Hot Sauce
- Distilled Vinegar
- Garlic Powder
- Onion Powder
- Worcestershire Sauce
- Unsalted butter
If you suffer from frequent heartburn, you already know that most of these ingredients can trigger your symptoms.
How to Make the Best Buffalo Wings
Here is a quick overview of how to make my buffalo wings recipe.
- Transfer the wings to the flour and coat them.
- Place them in the basket of a deep fryer and fry at 350° for 7-8 minutes.
- Add them to a bowl with the sauce and toss to coat.
- Serve with ranch, blue cheese, extra sauce, celery, and carrots
Be sure to move your fryer basked around after 2-3 minutes to ensure they are not sticking to each other, or use tongs to break up if they are frying on a pot on the stovetop.
Why Are They Served With Celery and Carrots?
While there is no perfect reason as to why they are served up with celery and carrots, my wild educated culinary guess is that they are contrasted in flavor and texture. They’re crunchy and also offer up a cooling flavor to help with the heat of the sauce from the chicken.
CHEF NOTES + TIPS
- Feel free to use your favorite buffalo sauce for this recipe.
- You can use this same process if you want to make chicken tenders.
More Appetizer Recipes
The Best Buffalo Wings Recipe
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
- celery sticks
- carrot stick
- blue cheese dressing
- ranch dressing
- 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.