Authentic Buffalo Chicken Wings
Forget the soggy, breaded imitations. These are the real deal—deep-fried twice for a skin that stays crispy even under the weight of a rich, buttery, and spicy Buffalo glaze. It’s the ultimate bar-snack perfected for your home kitchen.
Why You'll Love This Recipe
- Using the double-fry method ensures the skin is crispy while the meat remains tender.
- Since there is no flour or breading, these are naturally high-protein and keto-friendly.
- The butter in the sauce mellows the vinegar of the hot sauce, creating a smooth, addictive flavor.
- From prep to plate in under 40 minutes.
- This adheres to the original Buffalo, New York standards of preparation.
15 minutes
20 minutes
35 minutes (plus air-drying time)
Written by: Paul C.
Recipe Type: Appetizer / Snack
Difficulty Level: Intermediate
Cuisine: American (Buffalo, NY)
Yield: 4 Servings
Dietary: Gluten-Free, Keto, Low-Carb
Ingredients
The Wings
The Signature Buffalo Sauce
The Traditional Sides
Instructions
The secret to crispy wings is dryness. Pat your wings with paper towels until the skin feels tacky. If you have time, place them on a wire rack in the fridge for 1 hour. This dehydrates the skin, ensuring it fries instead of steams.
Heat your oil in a deep pot to 180°C. Carefully lower the wings in. Do not overcrowd, or the oil temperature will drop too much. Fry for 10-12 minutes. The wings should be cooked through and light golden. Remove and drain on paper towels.
While the wings rest, melt the butter in a saucepan over low heat. Whisk in the hot sauce, vinegar, garlic powder, and Worcestershire. Keep it warm, but do not let it boil vigorously, or the butter will separate.
Increase your oil temperature to 200°C. This "flash fry" is what creates the legendary Buffalo crunch. Drop the wings back in for 2-3 minutes. They will turn a deep brown and the skin will blister.
Place the wings in a large, cold metal bowl. Pour the sauce over the wings and use a "flip and toss" motion. You want every crevice of the wing to be coated in that orange gold.
Plate immediately with cold celery and a side of blue cheese. The contrast between hot wings and cold dip is essential.
You Must Know
Never use "Buffalo Sauce" from a bottle. It is almost always a mix of cheap oils and artificial flavorings. True Buffalo sauce is a fresh emulsion of butter and cayenne pepper sauce. Also, never cover the wings after saucing, or the steam will ruin the crispiness you worked so hard for!
Storage Tips
Wings are best eaten immediately. If stored, they will lose their crunch. They keep for 2 days.
Do not use a microwave! Reheat in an air fryer or oven at 200°C for 5-6 minutes to attempt to bring back some crispiness.
Ingredient Substitutions
- The Heat: Add 1 tsp of Cayenne pepper and a dash of Habanero sauce to the base mixture.
- Air Fryer Version: If you can't deep fry, toss the wings in 1 tbsp of baking powder (not soda!) before air-frying at 200°C for 20 minutes.
- Blue Cheese: If you absolutely must, Ranch dressing is the common substitute, though Buffalo natives might disagree!
Serving Suggestions
This is a rich, heavy dish that deserves to be the star of the show. Here is how to complete the experience:
- Serve with a cold, light lager to cut through the spice.
- For a full meal, add a side of loaded fries or a simple coleslaw.
- Great for Super Bowl parties, backyard BBQs, or late-night cravings.
Success Stories
This method has saved countless dinner parties! Here are some success stories from our community:
"I used to think breading was the only way to get wings crispy. After trying the double-fry method from this recipe, I’m never going back. They stayed crunchy even after being drenched in sauce!" — Chris, Buffalo.
Pro Tips
- The Baking Powder Trick: If you aren't deep frying, tossing wings in a little baking powder changes the pH of the skin, making it brown and crisp like a fryer would.
- Metal Bowl Toss: Using a metal bowl helps the sauce cool slightly as it hits the wings, helping it "cling" better rather than just sliding off.
- Oil Temperature: Use a probe thermometer. Guessing the oil temperature is the #1 reason for greasy or burnt wings.
Recipe Tips & Advice
Yes, but they must be completely thawed and dried. Frozen moisture causes dangerous oil splatters.
The hot sauce already has a high sodium content; unsalted butter gives you total control.
It has the specific vinegar-to-cayenne ratio that defines the "Buffalo" flavor profile.
Recipe Summary
Yield: 4 servings
Total Time: 35 min
Calories per serving: 380 kcal
The Authentic Buffalo Wing is a masterclass in texture and temperature. By respecting the simple ingredients and using the double-fry technique, you’ll bring the flavor of a New York sports bar right into your own kitchen.