Buffalo Wings

Staff Writer
Buffalo Wings
Buffalo Wings
Erika Monroe-Williams

Buffalo Wings

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.

Deliver Ingredients


For the sauce

  • 2 Cups Frank's RedHot sauce
  • 1 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


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.

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.