⏤ The Recipe
Buffalo Chicken Wings.
Mybuffalo chicken wings recipeis crispy on the outside, juicy and tender in the center, and coated with a spicy, flavorful buffalo sauce. Paired with both ranch and blue cheese dressing, it’s easy to make and always a game-day favorite!
Prep
20m
Cook
25m
Total
6h
Serves
4
⏤ The Story
Mybuffalo chicken wings recipeis crispy on the outside, juicy and tender in the center, and coated with a spicy, flavorful buffalo sauce. Paired with both ranch and blue cheese dressing, it’s easy to make and always a game-day favorite!
If I’m being honest,rotisserie-style chickenis my favorite chicken dish to eat and make. However, I prepare chicken wings pretty often, too. Personally, I prefer chicken drumettes over flats, but I know this is a pretty unpopular opinion. So, I include both when cooking for family and friends.
Made without a deep fryer, these buffalo chicken wings are my go-to for game-day parties, but they also make a great weeknight dinner when you’re craving something bold and satisfying. Crispy, saucy, and paired with homemade ranch and blue cheese dressing, they’re the kind of wings that always disappear fast. So, you might want to make a double batch. You’ll thank yourself if you do.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Chicken brine:
- 1
In a large bowl, toss the chicken with salt, baking soda, and starch until evenly coated.
- 2
Arrange wings on a sheet tray fitted with a rack and refrigerate, uncovered, for at least six hours or up to 24 hours. This step helps dry out the skin so it fries up extra crispy.
For the Ranch:
- 1
In a small bowl, stir together all of the ingredients until smooth. Cover and refrigerate until ready to serve.
For the Blue Cheese:
- 1
In a small bowl, stir together all of the ingredients until well combined. Cover and refrigerate until ready to serve.
For the Buffalo Sauce:
- 1
In a small saucepan, combine the ingredients and bring to a gentle simmer.
- 2
Cook for two to three minutes, until the sauce has thickened.
- 3
Remove from the heat, cover and set aside. Sauce will continue to thicken as it cools.
For Frying the Wings:
- 1
Pour about three inches of neutral oil into a dutch oven or other heavy pot. Heat the oil to 300–320°F (148–160°C). Fit a sheet tray with a rack and cover rack with paper towels.
- 2
Working in batches,to avoid overcrowding the pan, fry the wings until fully cooked through, about three minutes per side. Transfer to the prepared rack and let them cool for at least 20 minutes and up to one hour.
- 3
When ready to finish, bring the oil back up to 375–400°F (190–204°C). Return all the wings to the pot and fry until golden and crispy, seven to nine minutes.
For seasoning the wings:
- 1
Set out one large shallow bowl, and add the buffalo sauce.
- 2
Toss the hot wings in the sauce.
- 3
Pile the wings onto a platter and serve immediately with ranch, blue cheese, celery sticks, and carrots on the side.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.Storage:–Refrigerator:Store leftover wings in an airtight container in the fridge for up to three to four days. Keep the sauces in separate airtight containers in the fridge for up to one week.–Freezer:You can freeze cooked wings (without sauce) in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before reheating.–Reheat:Preheat the oven to 375°F (190°C). Arrange thawed wings on a baking sheet, and heat for 10–15 minutes until warmed through and crispy.
⏤ Cook Next
