Extra Crispy Buffalo Chicken Wings

Buffalo Chicken Wings: The Finger-Staining, Soul-Satisfying National Obsession

As told in the droll, delicious voice of a certain verbose British gentleman.

Wings? Oh, They’re Simply Irresistible

Let me be perfectly clear: Buffalo chicken wings are the rock stars of the culinary world. Spicy, saucy, and completely lacking in table manners. But that’s rather the point, isn’t it? They are pure, unadulterated, crispy, greasy, vinegary nuggets of awesome—to borrow a phrase—and I wouldn’t have them any other way.

Imagine, if you will, the crackle of a perfectly blistered wing giving way to juicy, tender chicken beneath. The scent alone—a heady mix of cayenne, butter, and fried dreams—could cause a vegetarian to question everything.

A Very Saucy History

Let’s travel, just briefly, to Buffalo, New York, circa 1964. The Anchor Bar. One Teressa Bellissimo (a name worthy of opera) improvises a snack for her son and his tipsy friends—deep-fried wings tossed in a hot-butter bath. Served with celery and blue cheese dressing. And so, by glorious accident or drunken ingenuity, the Buffalo wing was born.

Fast forward to the 1980s: sports bars across America are swimming in wings. Fast forward again to today, and we’re eating over 1.25 billion of them on Super Bowl Sunday alone. That’s enough wings to give every man, woman, child, and mildly interested house cat in the country their own personal snack.

Why Guests Devour Chicken Wings Them With Glee

Big Flavor in a Small, Saucy Package

There’s something so economical about the Buffalo wing. A perfect little bite—crispy skin, succulent meat, and a fiery coating of hot sauce and butter that delivers with precision. It’s comfort food with a swagger, like macaroni and cheese wearing leather trousers.

They’re Deliciously Social

One does not eat Buffalo wings alone unless one is nursing heartbreak or watching sports highlights. They are best consumed in groups—shared communally, devoured joyfully, with sticky fingers and peppery lips.

Limitless Customization

Buffalo is just the beginning, darling. Korean gochujang? Yes, please. Lemon pepper? Divine. Honey sriracha? Don’t mind if I do. Wings are a culinary canvas—and chefs are gleeful artists flinging flavor across the fryer.

That Irresistible Texture

A Buffalo wing should crunch—not politely, but decisively. The skin must blister, bubble, and shatter like autumn leaves underfoot. Beneath that crisp armor? Meat so juicy it practically hums.

Blue Cheese or Ranch?

Blue cheese is traditional. Ranch is controversial. Use whichever brings joy to your mouth, and ignore the purists. This is your wing moment.

A Final Thought:

The perfect Buffalo wing, dear friend, is not just food—it’s theater. Crisp meets spice. Grease flirts with vinegar. Sauce drips, fingers shine, and napkins die heroic deaths. One does not merely eat a wing. One experiences it, devours it—and becomes momentarily feral in its presence. And really, what’s more human than that?"

Ingredients:

For Frying: 2 quarts canola oil

1 cup all-purpose flour

3 tablespoons cornstarch

1 tablespoon garlic powder

1 teaspoon kosher salt

3 pounds chicken wings, cut at the joints, wing tips discarded

For Buffalo Sauce:

8 tablespoons (1 stick) unsalted butter

2 cloves garlic, finely grated or pressed

1 cup Frank’s RedHot Original Sauce

2 tablespoons Tabasco sauce (or more, to taste)

2 tablespoons dark brown sugar

1 tablespoon BBQ sauce

INSTRUCTIONS:

Prepare the Frying Station:

Set a wire rack over a rimmed baking sheet and place it near your cooking area. Attach a deep-fry thermometer to a large Dutch oven or heavy pot. Fill the pot halfway with canola oil and heat over medium-high to 350°F (175°C).

Make the Coating Batter:

In a large bowl, whisk together the flour, cornstarch, garlic powder, salt, and 1½ cups (360 ml) of water until smooth. The consistency should resemble thin pancake batter.

First Fry – Create a Light Crust:

Working in two batches, dip half the chicken wings into the batter, allowing any excess to drip back into the bowl. Gently place the coated wings into the hot oil. Increase the heat to high and stir once or twice during cooking to prevent the from sticking together.

Fry for 7 minutes or until the coating is pale golden and just beginning to crisp.

Use a slotted spoon to transfer the wings to the prepared rack to drain. Repeat with the second batch.

Second Fry – Achieve Maximum Crispiness:

Increase the oil temperature to 375°F (190°C). Carefully return all wings to the oil for a second fry. Cook for another 7 minutes, stirring occasionally, until deeply golden brown and perfectly crisp.

Remove with a slotted spoon and transfer to the wire rack. Let them rest for 2 minutes—this brief pause helps set the crust before saucing.

Tips for success

Double Fry, Always
Once is good. Twice is divine. The first fry cooks them through, the second makes them gloriously crisp—like golden brown confetti that bites back.
Respect the Oil
Do not crowd the pot. It’s not a house party. Crowding drops the oil’s temperature and makes your wings limp and greasy. Batch cook like a civilized person.
Sauce at the Last Minute
Let those wings have their crunchy moment. Sauce them just before serving. They’ll still crackle, and your guests will weep with gratitude.
Butter is Not Optional
Buffalo sauce is not just hot sauce. It’s hot sauce gently wooed by melted butter. It’s rich, tangy, a little naughty, and completely essential.
No Fryer? No Problem.
Bake them with baking powder or toss them into the air fryer. You’ll still get that delightful snap—just maybe with less guilt (though I recommend a proper fry at least once per annum for spiritual reasons).