Buffalo Wings

Buffalo Wings

Erika Monroe-Williams


For the sauce

  • 2 Cups  Frank's RedHot sauce
  • stick unsalted butter
  •   1-2 tablespoons red-wine vinegar
  • 2 Teaspoons  garlic salt, or to taste
  •   Freshly cracked black pepper, to taste

For the wings

  •   Canola oil, for frying
  • 2 Cups  all-purpose flour
  • 1 Tablespoon  seasoning salt
  •   Cracked black pepper, to taste
  •   3-4 pounds chicken drumettes or wings
  •   Celery and carrot sticks, for serving
  •   Ranch or blue cheese dressing, for serving

I won't claim that this is the original recipe from the Anchor Bar in Buffalo, N.Y., where the Buffalo wing was invented, but these are pretty darn close. A simple sauce made with Frank's RedHot, butter, garlic salt, and a touch of red-wine vinegar for balance adorns perfectly fried wings.


For the sauce

Combine the hot sauce, butter, and vinegar in a saucepan and cook over medium heat, stirring occasionally, until the butter is melted. Add the garlic salt and season with pepper, to taste.

For the wings

Heat 1-inch oil in large pot, deep-fryer, or wok over medium-high heat to 375 degrees.

Combine the flour with the seasoning salt in a mixing bowl. Season with pepper, to taste, and mix until well combined. Pat the chicken dry. Place half of the chicken piece by piece into the flour mixture, then place on a separate plate. Fry until brown, about 10-15 minutes. Take one out and cut into it to test doneness. Repeat with the remaining chicken.

Toss in sauce and place on a platter. Serve with celery and carrot sticks, and ranch or blue cheese dressing.

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