Description
These Janice Okun's Buffalo Wings are a traditional Buffalo-style favorite featuring crispy fried wings tossed in a buttery hot sauce glaze. Served with cool blue cheese dressing and crisp celery sticks, they deliver the perfect combination of heat, crunch, and creamy contrast.
Flavor Profile
Spicy, buttery, tangy, crispy, classic Buffalo-style
Equipment Needed
Deep fryer or large heavy pot
Deep-fry thermometer
Large saucepan
Tongs
Paper towel-lined tray
Serving platter
Measuring cups and spoons
Knife
Cutting board
Ingredients
4 pounds chicken wings, separated
Salt, to taste (optional)
Freshly ground black pepper, to taste
4 cups peanut oil
4 tablespoons butter
4 tablespoons Louisiana-style hot sauce
1 tablespoon white vinegar
2½ cups blue cheese dressing
Celery sticks, for serving
Instructions
- Separate the chicken wings into flats and drumettes and remove the tips.
- Season the wings lightly with salt, if using, and black pepper.
- Heat the peanut oil to 375°F (190°C) in a deep fryer or large heavy pot.
- Fry half of the wings for approximately 10 minutes, stirring occasionally.
- Cook until the wings are golden brown, crispy, and reach an internal temperature of 165°F (74°C).
- Remove the wings and drain on paper towels.
- Repeat with the remaining wings.
- In a small saucepan, melt the butter over low heat.
- Stir in the hot sauce and vinegar until smooth.
- Place the cooked wings on a warm serving platter.
- Pour the butter sauce evenly over the wings.
- Toss gently if desired to coat more thoroughly.
- Serve immediately with blue cheese dressing and celery sticks.
Recipe Notes
Heat Adjustment Suggestions
Use 2 tablespoons hot sauce for moderate heat.
Increase to 5 tablespoons or more for extra spice.
Add a pinch of cayenne pepper for additional kick.
Make-Ahead Tips
The wings can be fried several hours ahead and reheated in a 400°F (204°C) oven.
The Buffalo sauce can be prepared up to 1 week ahead and refrigerated.
Serving Suggestions
Serve with celery sticks, carrot sticks, and extra blue cheese dressing.
Pair with fries, onion rings, or potato wedges.
Perfect for game-day parties, sports gatherings, and casual entertaining.
JANICE OKUN'S BUFFALO WINGS (Crispy Classic Buffalo Tavern Wings)
Ingredients
Equipment
Method
- Separate the chicken wings into flats and drumettes and remove the tips.
- Season the wings lightly with salt, if using, and black pepper.
- Heat the peanut oil to 375°F (190°C) in a deep fryer or large heavy pot.
- Fry half of the wings for approximately 10 minutes, stirring occasionally.
- Cook until the wings are golden brown, crispy, and reach an internal temperature of 165°F (74°C).
- Remove the wings and drain on paper towels.
- Repeat with the remaining wings.
- In a small saucepan, melt the butter over low heat.
- Stir in the hot sauce and vinegar until smooth.
- Place the cooked wings on a warm serving platter.
- Pour the butter sauce evenly over the wings.
- Toss gently if desired to coat more thoroughly.
- Serve immediately with blue cheese dressing and celery sticks.
Nutrition
Notes
Increase to 5 tablespoons or more for extra spice.
Add a pinch of cayenne pepper for additional kick. Make-Ahead Tips The wings can be fried several hours ahead and reheated in a 400°F (204°C) oven.
The Buffalo sauce can be prepared up to 1 week ahead and refrigerated. Serving Suggestions Serve with celery sticks, carrot sticks, and extra blue cheese dressing.
Pair with fries, onion rings, or potato wedges.
Perfect for game-day parties, sports gatherings, and casual entertaining.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by the original Buffalo wing traditions of Western New York, where crispy fried wings are paired with buttery hot sauce and blue cheese dressing.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 8 servings)
Calories: 465
Protein: 28 g
Carbohydrates: 2 g
Fat: 38 g
Saturated Fat: 10 g
Cholesterol: 115 mg
Sodium: 720 mg
Fiber: 0 g
Sugar: 1 g
Prep Time: 15 minutes
Marinate Time: None
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 24 chicken wings (4 pounds)
Difficulty: Easy
