By eatmundo · July 5, 2026
🇺🇸AI-generated imageThese iconic American chicken wings are deep-fried until crispy, then generously tossed in a tangy, spicy sauce made from hot sauce and melted butter. Often served with cool blue cheese dressing and crisp celery sticks, they're a perfect appetizer or game-day snack.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Pat 1.2 kg of chicken wings completely dry. Season lightly with salt and pepper.
- 2
Heat 2 litres of oil in a large, deep pot to 375°F (190°C). Fry the wings in small batches of 6 to 8 pieces for 8-10 minutes each, until golden brown and cooked through (74°C inside at the thickest part). Let the oil return to 190°C between batches. Drain on a wire rack.
- 3
In a saucepan, melt 120 g of unsalted butter over low heat. Stir in 120 ml of Frank's RedHot Original Sauce and 1 tsp of white vinegar.
- 4
In a large bowl, toss the hot, crispy wings with the sauce until thoroughly coated.
- 5
Serve immediately with 240 ml of blue cheese dressing and celery and carrot sticks.
Frequently Asked Questions
What are Buffalo wings?
Buffalo wings are a United States dish consisting of unbreaded chicken wing sections deep-fried and coated in a sauce of hot sauce, melted butter and white vinegar. They are typically served as a snack or appetizer alongside celery sticks, carrots, and blue cheese dressing.
Which part of the chicken wing is best for classic Buffalo wings?
For authentic Buffalo wings, use separated chicken wing "flats" (wingettes) and "drumettes." These cuts cook evenly and are ideal for coating with sauce.
What type of hot sauce is essential for an authentic Buffalo wing flavor?
Frank's RedHot Original is the traditional and essential hot sauce for classic Buffalo wings. Its cayenne pepper base provides the iconic tangy, savory heat.
What's the best cooking temperature for crispy Buffalo wings?
For crispy Buffalo wings, fry them in oil heated to 375°F (190°C) for 8-10 minutes, or until golden brown and cooked through.
What's a common mistake to avoid when saucing Buffalo wings?
A common mistake is saucing the wings too early or letting them cool before saucing. Toss the wings immediately after they come out of the fryer, while they are still hot, to ensure the sauce adheres well and the wings remain crispy.
🇺🇸AI-generated imageMundo algorithm is scanning the globe for a +50% match...