The Ultimate Buffalo Wings Recipe

The Ultimate Buffalo Wings Recipe
Staff Writer

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Ultimate Buffalo Wing Recipe

No matter how you put it, it doesn't get any better than a classic Buffalo wing. This wing recipe is the ultimate, giving you that hot, buttery, and crispy goodness you crave.

Ingredients

  • Vegetable oil, for frying
  • 1  Pound  chicken wings, separated at the joints to make about 20 wingettes
  • Salt and pepper, to taste
  • 1  Tablespoon  white-wine vinegar
  • 1  Cup  hot sauce, preferably Frank's Red Hot
  • 8  Tablespoons  butter, melted
  • 1  Teaspoon  garlic powder
  • Carrot sticks, for garnish
  • Celery sticks, for garnish
  • Blue cheese dressing, for serving

Directions

Fill a sauté pan with enough vegetable oil so that it reaches half way up the pan. Heat on medium-high to 375 degrees. Season the wingettes liberally with salt and pepper. When the oil is hot enough, begin frying the wings in batches, so that you do not overcrowd the pan. Fry until crispy and golden brown, about 15-20 minutes. 

Meanwhile, whisk together the butter, hot sauce, and garlic powder in a bowl large enough to hold all of the wings. When the wings are done, toss them together in the bowl with the hot sauce. Serve with a side of celery and carrot sticks and blue cheese dressing. 

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
2mg
1%
Carbohydrate, by difference
23g
18%
Protein
3g
7%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
6mg
1%
Choline, total
4mg
1%
Fiber, total dietary
4g
16%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
13mg
2%
Sodium, Na
555mg
37%
Water
154g
6%

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.