If there’s one dish guaranteed to please at any gathering, it’s buffalo wings. Crispy on the outside, juicy on the inside, and tossed in a flavorful sauce that gets on your face and fingers—this is comfort food at its finest. In this blog, we’ll show you step-by-step how to make perfect buffalo wings, complete with expert chef tips, a mouthwatering sauce recipe, and serving suggestions.
A Brief History of Buffalo Wings
Buffalo wings originated in Buffalo, New York, in the 1960s. Legend has it that Teressa Bellissimo, co-owner of the Anchor Bar, first served them when her son and friends came in hungry late at night. She fried some leftover chicken wings and tossed them in a simple hot sauce and butter mixture—and the rest is history.
Since then, buffalo wings have become a beloved American staple at sports bars, parties, and family gatherings. Today, we’ll guide you through making these iconic wings at home.
Benefits of Making Buffalo Wings at Home
Why go to the trouble of making your own buffalo wings when you can buy them pre-made or from a restaurant? Here are a few compelling reasons:
- Better Quality: Homemade wings use fresh, high-quality ingredients without preservatives.
- Customization: Control the level of spiciness and crispiness to match your preference.
- Healthier Frying: Use fresh oil for cleaner frying and better flavor.
- Cost-Effective: Save money by preparing larger quantities at home.
Ingredients (U.S. Measurements)
For the Wings:
- 2 pounds chicken wings (whole or pre-cut)
- Salt and black pepper to taste
- Vegetable oil for frying (enough to fill the pot halfway)
For the Buffalo Sauce:
- 1 stick (8 tablespoons) unsalted butter
- ½ cup hot sauce (Crystal or your preferred brand)
- 1 clove garlic, smashed
- 2 tablespoons ketchup
- Pinch of kosher salt
Optional Sides:
- Blue cheese dressing
- Carrot sticks
- Celery sticks
Step-by-Step Instructions
1. Prepare the Chicken Wings
Start by cutting and prepping your wings:
- Separate the tip, flat, and drummet sections. Discard the tip or save it for making stock.
- Pat the wings dry with paper towels. This step is essential for getting crispy skin when frying.
- Place the wings on a wire rack and refrigerate uncovered overnight to further dry out the skin.
Pro Tip: Moisture is the enemy of crispy wings. Drying them out overnight makes a noticeable difference.
2. Make the Buffalo Sauce
While the wings dry, prepare a rich, flavorful buffalo sauce:
- Melt the butter in a pan over low heat.
- Add the hot sauce, smashed garlic, ketchup, and a pinch of salt.
- Stir gently until the ingredients are well combined, but avoid boiling to prevent separation.
- Remove from heat and set aside.
Chef’s Note: The ketchup adds a touch of sweetness and texture, balancing out the heat from the hot sauce.
3. Fry the Wings
On the day of serving:
- Heat vegetable oil in a large pot to 375°F.
- Gently lower the wings into the oil, making sure not to overcrowd the pot.
- Fry for about 12 minutes or until golden brown and crispy.
Safety Tip: Don’t fill your pot more than halfway with oil to prevent dangerous splattering.
- Remove the wings and place them on a wire rack to drain excess oil.
- Season immediately with salt and black pepper.
4. Toss in Sauce
- Place the fried wings in a large bowl.
- Pour the buffalo sauce over the wings.
- Toss until the wings are evenly coated.
If you’re not confident tossing the wings, use a pair of tongs to coat them gently.
5. Serve with Classic Sides
No buffalo wing experience is complete without blue cheese dressing, carrot sticks, and celery sticks. Arrange everything on a platter and dig in.
Tips for Success
- Avoid Overcrowding: Fry in batches to ensure even cooking.
- Temperature Control: Maintain oil temperature at 375°F for crispy results.
- Sauce Control: Don’t drown the wings—just coat them lightly.
- Experiment: Try different hot sauces or add honey for a sweet twist.
Variations to Try
While classic buffalo wings are a crowd-pleaser, don’t be afraid to mix things up:
- Honey Garlic Wings: Add honey and minced garlic to the sauce.
- Barbecue Wings: Swap out the buffalo sauce for smoky barbecue sauce.
- Dry Rub Wings: Season with a mix of spices and bake instead of frying.
Why These Wings Stand Out
Unlike store-bought or restaurant wings, these homemade buffalo wings are guaranteed to be crispy, flavorful, and fresh. By drying the wings overnight and carefully controlling the frying process, you’ll achieve that perfect golden-brown crunch. The custom sauce adds just the right amount of heat without overwhelming your taste buds.
Final Thoughts
Making buffalo wings from scratch may require a bit more time and effort, but the results are well worth it. With crispy skin, juicy meat, and a perfectly balanced sauce, these wings will be the star of your next gathering.
So go ahead—get messy, enjoy every bite, and savor the deliciousness of homemade buffalo wings!