Deep-Frying Buffalo Wings: A Tasty, Crispy Treat

Buffalo chicken wings are a perfect party appetiser or game-day snack. They are easy to prepare and only require a few pantry ingredients. The wings are fried without batter, making them gluten-free and safe for people with celiac disease. The signature sauce is a combination of hot sauce and butter, with variations including vinegar, honey, and brown sugar. The wings are coated in a dry mixture of flour and spices, fried to perfection, and then tossed in the sauce. They are best served with blue cheese, ranch, or garlic Parmesan dip, and crunchy celery sticks on the side.

Preparing the chicken wings

Firstly, gather your ingredients. You'll need chicken wings, of course, and you can choose to use either whole wings or wingettes (wings with the joints removed). If using whole wings, separate them into drumettes and flats. You can discard the wing tips or save them for making stock.

Next, prepare the dry coating for the wings. In a large Ziplock bag or a mixing bowl, combine all-purpose flour with seasonings like paprika, cayenne pepper, garlic powder, salt, and pepper. The exact measurements can vary depending on your taste preferences, but a good starting point is 1 cup of flour, 1 tablespoon of paprika, 1 teaspoon of cayenne pepper, 1-2 teaspoons of garlic powder, and salt and pepper to taste. Give the ingredients a good stir or shake to fully combine them.

Now it's time to coat the chicken wings. Add about 10 wings to the bag or bowl with the flour mixture, seal, and shake to evenly coat each wing. Repeat this process until all your wings are coated. Place the coated wings on a plate or baking dish and chill in the refrigerator for 10-30 minutes. This step helps the flour mixture adhere to the wings and ensures a crispier texture when fried.

While the wings are chilling, you can start heating up your oil. Use a cooking oil with a high smoke point, such as canola oil, peanut oil, or vegetable oil. Heat about 3 inches of oil in a large stockpot, Dutch oven, or deep skillet to 360°F-375°F (190°C).

Once your oil is hot enough, it's time to fry the wings. Carefully place the wings in the hot oil in batches of 10, frying for 10-15 minutes or until they are crispy, golden brown, and fully cooked through. Use a slotted spoon to remove the wings from the oil, and place them on a paper towel-lined plate to drain any excess grease.

Finally, while you're frying the last batch of wings, you can start making the sauce. Classic buffalo sauce typically includes butter, hot sauce, and sometimes honey or vinegar for added flavour. Melt the butter in a small saucepan over medium-high heat, then add the hot sauce and any additional ingredients. Stir the sauce well and simmer it for about 10-15 minutes.

Now you're ready to toss the wings in the sauce. Place the fried wings in a large bowl, add the sauce, and toss until they are fully coated. Serve your buffalo chicken wings immediately with your choice of dipping sauces, such as ranch or blue cheese dressing, and enjoy!

Making the sauce

For a more detailed recipe, follow these steps:

• Melt butter in a saucepan.
• Add hot sauce and stir.
• For a spicier sauce, add more hot sauce.
• For a sweeter sauce, add some honey or brown sugar.
• Add a dash of cayenne pepper for an extra kick.
• Stir in vinegar to taste.
• Continue cooking the sauce over medium-high heat, stirring frequently, for about 10-15 minutes.

Once your sauce is ready, toss your fried chicken wings in the warm sauce and serve.

Frying the wings

Firstly, prepare your oil. Heat 3 inches of oil in a deep pan, stock pot, or Dutch oven to between 350°F and 375°F. You can use canola oil, peanut oil, or vegetable oil.

While the oil is heating, prepare your chicken wings. You can use whole wings, or wingettes/drumettes with the joints removed. If using whole wings, separate them into drumettes and flats by slicing through the joint that connects the two. Remove and discard the wing tips, or save them for stock. Place the wings in a large mixing bowl and season with a dry rub of your choice. A simple option is a mix of flour, paprika, cayenne pepper, garlic powder, salt, and pepper. Give the wings a good toss until they are evenly coated.

Once the oil has reached the desired temperature, it's time to start frying. Fry the wings in batches of around 10 at a time, to avoid overcrowding the oil. Depending on the size of your wings and your desired level of crispiness, fry for 8-15 minutes, or until the wings are golden brown, crispy, and fully cooked through. Use a slotted spoon to remove the wings from the oil, and place them on a paper towel-lined plate to drain.

It is important to maintain the oil temperature while cooking, and to give the oil time to reheat between batches. This will ensure that all of your wings are crispy and cooked evenly.

Finally, once all your wings are fried and drained, transfer them to a large bowl. If you are using a sauce, toss the wings in the sauce until they are fully coated. Alternatively, you can drizzle the sauce over the wings, or serve it as a dipping sauce on the side.

Your buffalo chicken wings are now ready to be served! Enjoy!

Coating the wings in sauce

Once you've fried your chicken wings, it's time to coat them in that delicious, signature Buffalo sauce. This process will give your wings that iconic glossy look and mouth-watering flavour. Here's a step-by-step guide:

Step 1: Prepare the Sauce

The traditional Buffalo sauce is a simple combination of hot sauce and butter. You can use store-bought hot sauce or make your own by mixing ingredients like hot pepper sauce, butter, vinegar, and seasonings like salt and pepper. Melt the butter in a saucepan over low heat, then stir in the other ingredients. Taste the sauce and adjust the seasoning to your preference. If you like it hotter, add more hot sauce. For a milder sauce, add more butter or a little water. A touch of brown sugar can add a hint of sweetness.

Step 2: Combine Wings and Sauce

Once your sauce is ready, it's time to combine it with the fried chicken wings. You can do this in a few different ways. Try drizzling the sauce over the wings, ensuring each piece is generously coated. Alternatively, place the wings in a large bowl and pour the sauce over them, tossing the wings until they're evenly coated. You can also try adding the wings to the saucepan with the sauce and stirring them over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be, so adjust the cooking time according to your desired spice level.

Step 3: Serve Immediately

Buffalo wings are best served fresh and hot. So, once your wings are coated in that delicious sauce, it's time to plate them up and serve! Buffalo wings are commonly served as an appetizer with a side of crunchy celery sticks and a dipping sauce like ranch or blue cheese. They can also be served as a main dish, paired with sides like wedge salad or garlic Parmesan dip.

Remember, when coating your wings in sauce, you might want to wear an apron as the sauce can sometimes splatter. Now you're ready to enjoy those saucy, spicy, and perfectly crispy Buffalo wings!

Serving suggestions

Dips and Sides

Buffalo chicken wings are often served with dips and sides to balance out the heat of the wings. Blue cheese, ranch, and garlic Parmesan dips are all popular choices, and you can serve them with crudités like celery or carrot sticks for a refreshing crunch.

Salads and Mains

If you're serving the wings as an appetizer, a wedge salad dressed with blue cheese is a good option to precede the wings. For a more substantial meal, serve the wings with mac and cheese, or pizza.

Drinks

As Buffalo chicken wings are often served on game day, beer is a natural pairing. However, if you want to serve something a little different, try a cocktail like a Bloody Mary, a gin and tonic, or a Paloma.

Frequently asked questions