The Best Buffalo Chicken Wings
I can honestly say that these are the best Hot Wings that I have ever made. I would put this recipe against any restaurant’s and feel completely confident that they’d hold their own. They’re Texture is excellent. The meat is succulent, tender, very juicy and the Cajun twisted Buffalo sauce is amazing. The best part is that they’re really easy to make, too.
The Secret to my Hot Wings
One of the smartest things you can do for your Buffalo Chicken Wings is add Brining. I show you how to do this in my Grilled Chipotle Chicken Wings recipe and it makes all the difference in the world. The video tutorial in that recipe also shows you how to easily cut the wings into drum and flat portions. I recommend that you take a look at if you’re needing to freshen up on your butchery skills. Plus someone told me that they won a wing competition using my recipe so, it really might be worth your while. And my Wasabi Chicken Wings are to die for, just sayin’!
The Secret to Great Wings
Brining is just a simple process of adding more flavor to the meat that otherwise wouldn’t be there. I just use a simple salt water brine that keeps the poultry juicy through every bite. I also toss the wings in potato starch and give them a light dusting to add texture to the skin after the wings are fried. You can use corn starch instead, if that’s all you have. My secret ingredient in the sauce is my Blackened Seasoning recipe and it takes this recipe to a whole new level. Also, if dipping is your thing, you should try my Blue Cheese Dressing recipe. I guarantee, it’ll be the best you’ve ever tried.
More Chicken Wing Recipes & Sauces
Ranch Chicken Wings, Honey Chipotle Chicken Wings, Wasabi Chicken Wings, Blue Cheese Dressing, Ranch Dressing, Bacon Wrapped Teriyaki Chicken Legs.
Ingredients for Buffalo Chicken Wings:
- 12 Whole Chicken Wings, cut into drums and flats (24 pieces total)
Perfectly portioned for crispy, flavorful bites.
Brine
- 1 quart Water Helps keep the meat moist and tender.
- 1/4 cup Salt Enhances flavor and juiciness during cooking.
Texture
- 1 cup Potato starch (or corn starch) Creates a light, crispy coating when fried.
Sauce
- 1 tsp Blackened seasoning Adds depth and a hint of smoky spice.
- 1/4 cup Butter Adds richness and helps the sauce cling to the wings.
- 1/4 cup Hot sauce Provides the classic Buffalo wing heat.
- 1 tbsp Brown sugar Balances the spiciness with a touch of sweetness.
Instructions
- Prepare the Wings: Cut the chicken wings into drums and flats if not pre-cut. You should have 24 pieces total.
- Brine the Wings: Combine 1 quart of water and 1/4 cup of salt in a large bowl. Submerge the wings in the brine and let them sit for at least 1 hour. This step ensures juicy, flavorful meat.
- Dust the Wings: Remove the wings from the brine and pat them dry with paper towels. Lightly coat each wing with potato starch or corn starch. This step helps create a crispy texture when fried.
- Fry the Wings: Heat oil in a deep fryer to 350°F (175°C). Fry the wings in batches for 14 minutes, ensuring they are fully cooked and golden brown.
- Make the Sauce: In a small saucepan, melt 1/4 cup butter over low heat. Stir in 1/4 cup hot sauce, 1 tbsp brown sugar, and 1 tsp blackened seasoning. Mix until smooth and heated through.
- Coat the Wings: Ladle approximately 3 oz of sauce over every 8 wings, tossing them to ensure even coverage.
- Serve your Buffalo Chicken Wings with celery sticks and your favorite dipping sauce, like my Blue Cheese or Ranch Dressing Recipes. Enjoy while hot!
Watch the video tutorial and I’ll show you exactly how to make these amazing wings.
Recommendations
Deep Fryer, Pots and Pans, Air Fryer, Mixing Bowls, Cutting boards, Knives.