Description
These authentic-style Buffalo Chicken Wings are double-fried for exceptional crispiness and coated in a fiery butter-hot sauce blend. The result is a crunchy exterior, juicy interior, and the bold spicy flavor that made Buffalo wings famous.
Flavor Profile
Spicy, buttery, tangy, savory, crispy
Equipment Needed
Deep fryer or large heavy skillet
Paper towel-lined plate
Ingredients
2 pounds chicken wings, separated
Peanut oil, for frying
½ cup butter
1 tablespoon hot pepper sauce
1 tablespoon cayenne pepper hot sauce
Blue cheese dressing, for serving
Chilled celery sticks, for serving
Instructions
- Pat the chicken wings dry with paper towels.
- Heat the oil in a deep fryer or large heavy skillet to 350°F (177°C).
- Fry the wings in batches for 8 to 10 minutes, or until lightly golden.
- Remove the wings and drain on paper towels.
- Allow the wings to cool completely. For best results, refrigerate for at least 30 minutes or up to 24 hours.
- In a small saucepan, melt the butter over low heat.
- Stir in the hot pepper sauce and cayenne pepper hot sauce until combined. The sauce should have a reddish-orange color.
- Heat the frying oil again to 375°F (190°C).
- Fry the wings a second time for 3 to 5 minutes, or until deeply golden brown and crispy.
- Remove and drain briefly on paper towels.
- Immediately place the hot wings in a large mixing bowl.
- Pour the hot sauce mixture over the wings and toss until evenly coated.
- Transfer to a serving platter.
- Serve hot with blue cheese dressing and chilled celery sticks.
Recipe Notes
Heat Adjustment Suggestions
Use additional hot sauce for extra heat.
Add ¼ teaspoon cayenne pepper to the sauce for a spicier version.
Reduce the hot sauce by half for a milder Buffalo wing.
Make-Ahead Tips
Complete the first fry up to one day in advance.
Store refrigerated and perform the second fry just before serving.
The sauce can be prepared several days ahead and refrigerated.
Serving Suggestions
Serve with blue cheese dressing, ranch dressing, celery sticks, and carrot sticks.
Pair with fries, onion rings, or potato wedges.
Perfect for tailgating, sports parties, and game-day gatherings.
BUFFALO CHICKEN WINGS #2 (Double-Fried Heat Lover's Favorite)
Ingredients
Equipment
Method
- Pat the chicken wings dry with paper towels.
- Heat the oil in a deep fryer or large heavy skillet to 350°F (177°C).
- Fry the wings in batches for 8 to 10 minutes, or until lightly golden.
- Remove the wings and drain on paper towels.
- Allow the wings to cool completely. For best results, refrigerate for at least 30 minutes or up to 24 hours.
- In a small saucepan, melt the butter over low heat.
- Stir in the hot pepper sauce and cayenne pepper hot sauce until combined. The sauce should have a reddish-orange color.
- Heat the frying oil again to 375°F (190°C).
- Fry the wings a second time for 3 to 5 minutes, or until deeply golden brown and crispy.
- Remove and drain briefly on paper towels.
- Immediately place the hot wings in a large mixing bowl.
- Pour the hot sauce mixture over the wings and toss until evenly coated.
- Transfer to a serving platter.
- Serve hot with blue cheese dressing and chilled celery sticks.
Nutrition
Notes
Reduce the hot sauce by half for a milder Buffalo wing.
Complete the first fry up to one day in advance.
Store refrigerated and perform the second fry just before serving.
The sauce can be prepared several days ahead and refrigerated.
Serve with blue cheese dressing, ranch dressing, celery sticks, and carrot sticks.
Pair with fries, onion rings, or potato wedges.
Perfect for tailgating, sports parties, and game-day gatherings.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by traditional Buffalo wing recipes that use the classic double-fry method to achieve an exceptionally crispy texture before tossing the wings in a spicy butter-based sauce.
Source: Food Network
Nutrition Information
Estimated per serving (based on 4 servings)
Calories: 495
Protein: 29 g
Carbohydrates: 1 g
Fat: 41 g
Saturated Fat: 15 g
Cholesterol: 145 mg
Sodium: 780 mg
Fiber: 0 g
Sugar: 0 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings Difficulty: Intermediate
