Classic Buffalo Chicken Wings
Traditional dish · American
The quintessential American appetizer, these crispy fried chicken wings are coated in a tangy, spicy cayenne pepper sauce and served with a cooling blue cheese dip.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Chicken wings, separated into drumettes and flats2 lbs
- All-purpose flour1 cup
- Cayenne pepper sauce (e.g., Frank's RedHot)1/2 cup
- Unsalted butter, melted1/2 cup
- White vinegar1 tbsp
- Garlic powder1 tsp
- Blue cheese dressing1 cup
- Celery stalks, cut into sticks4
- Saltto taste
- Black pepperto taste
- Vegetable oil, for frying4 cups
Steps
- 1
Pat the chicken wings completely dry with paper towels. Season generously with salt and black pepper.
- 2
In a shallow dish, toss the wings with flour until evenly coated. Shake off any excess.
- 3
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven to 375°F (190°C).
- 4
Carefully add wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 8-10 minutes, or until golden brown and cooked through. Remove wings with a slotted spoon and drain on a wire rack set over a baking sheet.
- 5
While the wings are frying, prepare the sauce. In a small saucepan, combine cayenne pepper sauce, melted butter, white vinegar, and garlic powder. Heat over low heat, stirring until well combined.
- 6
Once the wings are fried and drained, toss them in the warm sauce until evenly coated.
- 7
Serve immediately with blue cheese dressing and celery sticks.
