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Classic Buffalo Wings

Classic Buffalo Wings

Yield: 28 pieces (wingettes and drums) 1x
Prep: 5 minsCook: 45 minsTotal: 50 minutes


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

1/4 teaspoon cayenne (may be omitted if you don’t want your wings too spicy)

Blue cheese dressing and celery sticks, for serving


  1. Heat oven to 250 degrees.
  2. 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!
  3. 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.)
  4. 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).
  5. While oil is heating, prepare sauce. Place Frank’s hot sauce, melted butter, cumin and cayenne in a large bowl and whip together.
  6. Once oil is up to temperature, work in three batches and gently place chicken in hot oil. Fry for 10 minutes or until done and crisp (they will begin to float to top of oil. Also use a spider, tongs or a strainer to loosen any that stick to the pan bottom). As each batch comes out, lay onto a rack covered sheet tray to drip for a few seconds then toss in a large bowl with one quarter of the buffalo sauce. 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.
  7. Once the chicken is cooked, place all of the chicken back into the pan with the remaining sauce and toss or mix to coat.
  8. Serve with blue cheese dressing and celery sticks.

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Notes: If these Buffalo Wings are too spicy, add BBQ sauce to reduce the heat and add some sweetness. (Buffalo Wing purists will disagree with this recommendation, but it is one way to give those of us with more sensitive taste buds the chance to enjoy these spicy wings.) 🙂

© Author: A Family Feast
Cuisine: American Method: fried