Make restaurant-quality Classic Buffalo Wings right at home!
Here in New England, we take our football pretty seriously and this recipe for Classic Buffalo Wings is perfect for watching the game – no matter which team you’re cheering on!
Several years ago, Jack was asked by one of his friends to help open a restaurant in Ithaca, New York. This restaurant quickly became a local favorite being centrally located between Ithaca College and Cornell University, and needless to say, lots of beer and buffalo wings were sold! Jack’s friend, Tom, shared this recipe for buffalo wings, and it has been part of Jack’s collection ever since.
These restaurant-quality buffalo wings have that perfect amount of crunchy skin underneath the tangy and spicy seasonings of the sauce. And served with a delicious blue cheese dressing and celery sticks to balance the spicy heat – this is classic buffalo wing perfection!
You may like these other Chicken Wings recipes:
- Crisy Asian Wings with Ginger-Lime Dipping Sauce
- Bourbon Spice Barbecue Chicken Wings
- Lemon Butter Air Fryer Chicken Wings
- Cranberry Buffalo Wings
- Asian Barbecue Chicken Wings
- 3 pounds of fresh plump chicken wings (about 14)
- Vegetable oil for frying
- 1 cup Frank’s original Red Hot sauce
- 2 tablespoons melted butter
- 1 teaspoon cumin
- ¼ teaspoon cayenne (may be omitted if you don’t want your wings too spicy)
- 1 cup BBQ sauce (optional – used to reduce the spiciness of the wings if desired)
- Blue cheese dressing and celery sticks, for serving
- Heat oven to 250 degrees.
- Note: We highly recommend that you use fresh wings from your local market and not frozen, bagged wings. Frozen wings tend to have more water in them which will result in soggy-skinned wings!
- Cut off tips of the chicken wings. (Discard or freeze for later use in a chicken stock). Cut wings at the joint. Lay wing pieces out between two layers of paper towels and press to dry on all sides. (Dry the wings as much as possible.)
- In a heavy bottomed pan or Dutch oven on your cooktop, heat enough oil so that the chicken will be completely submerged when frying. Heat the oil to 400 degrees (measure temperature using a candy-thermometer to ensure correct temperature is reached).
- While oil is heating, prepare sauce. Place Frank’s hot sauce, melted butter, cumin and cayenne in a large bowl and whip together.
- Once oil is up to temperature, work in three or four batches and gently place chicken in hot oil. Fry for 8-10 minutes or until done and crisp (they will begin to float to top of oil). As each batch comes out, toss in buffalo sauce then remove to a sheet pan and hold in the warm oven until each batch is done. Make sure you let the oil come back to 400 between batches.
- Once the chicken is cooked, place all of the chicken back into the remaining sauce and toss or mix to coat.
- Serve with blue cheese dressing and celery sticks.
- Additional notes: There are three degrees of heat in this recipe. When making the sauce, if you add all of the BBQ sauce, the wings will be sweet and mild. If you add half the amount, the wings will be medium. If you do not add any BBQ sauce at all, the wings will be hot and spicy.)