Buffalo Wings Recipe
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.
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.
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.
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.
Nutrition
Calories: 170kcalCarbohydrates: 7gProtein: 12gFat: 10gSaturated Fat: 3gCholesterol: 48mgSodium: 1132mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 16mgIron: 1mg