Well, I’m off on some Asian travels today with L and H (#Vietnamaste), and I’ve admittedly been bit frazzled because, leaving for a two week trip, there is much to be done. Lists are made and one by one a to-do is checked off, and the goal is to walk out the door without that feeling that something was forgotten. While I’m so, so excited to go, I do dread the long flights, the even longer layover, the nights without my Crawley, and missing the Super Bowl. It’s always such fun, whether or not my team is playing. And since I’m a Bills fan, and it’s not the early 90s, my team is never playing. But we can still eat our Buffalo chicken wings.
Should you be imbibing and indulging this weekend, I’ve got another wing recipe for you, but this one…it’s the original. This is my mom’s recipe for Buffalo chicken wings and, being from Buffalo herself, where nary a bad wing is served, she knows what makes for good wings and these, my friends, are them.
Her secret to get the most out of the texture is to fry them twice. It makes them extra crispy on the outside and soft and melt-in-your-mouth on the inside. Then, the are coated simply in a mixture of unsalted butter and Frank’s Hot Sauce. Yeah. Fried twice and coated in butter. It’s getting real.
I’m sure you could bake these like with the jerk wings, or the sweet and spicy wings or the curry wings, but these….well, in my mind, they are meant to be fried. If you’re going to do the original, be true to the original.
That is, after all, why they are famous the world over.
Buffalo Chicken Wings
Traditional Buffalo-style chicken wings, twice fried and coated in a healthy dose of butter and Frank's Red Hot sauce. Crispy on the outside and juicy on the inside.
Ingredients
- 2 quarts vegetable oil
- 1/2 cup unsalted butter
- 8 ounces Frank's Hot Sauce
- 20 chicken wings, tips removed and pieces separated
- Blue cheese dressing, to serve
Directions
- Step 1 Heat oil in a Dutch oven or deep saucepan to 375F.
- Step 2 Fry chicken wings 10-12 minutes, until opaque in color, being careful to not overcrowd the oil. Repeat until you’ve done all the wings. Let the cooked wings drain on a cooling rack while the others fry.
- Step 3 While the wings are frying, melt the butter in a microwave safe measuring cup and add the hot sauce. Mix well and set aside in a large bowl.
- Step 4 Once you’ve fried all the wings, start all over in the same order as before. For the second fry, let them cook 6-8 minutes until golden brown.
- Step 5 Transfer fried wings immediately into the bowl with the sauce (the sauce should stay hot). Toss to coat thoroughly. Serve with blue cheese dressing.
You had to have that LaBatts in the background didn’t you?? LOL -Kat
Going all the way! Haha.
I adore buffalo flavour! These wings look fingerlickingly yummy!
She doesn’t make them often, but when she does, it’s heaven!