Saturday, April 28, 2012

Traditional Buffalo Chicken Wings

These are wings. Notice I didn't say Buffalo chicken wings. Or chicken wings.

I'm in Buffalo. It's a Buffalo thing. Please, just call them wings.

This recipe is as simple as it gets. But in a home kitchen it's probably one of the more complicated things you could choose to make. 

First you'll want to melt two sticks of butter and then mix in 1 1/4 cup of Frank's Red Hot. Just Franks and butter. If you add anything else, then they will not be traditional wings. They'll probably be really tasty but with this you'll want to stick with the original recipe.

These 40 wings are organic, locally sourced and well trimmed. They should be rinsed and pat dry before fried.

The organic canola was heated to about 350 degrees.
Because of the size of my wok and the size of the wings, I only fried five at a time. 

They went in for about 10 to 12 minutes, until the internal temp. read 170 to 180 degrees, at which time they're pulled from the oil and drained well.

These are absolutely perfect and are ready to be tossed in the sauce.

The sauce needs to be reheated on the stove for just a moment to keep the butter melted and well blended in between batches.
When you fry in batches, use a bowl to cover the wings to keep them warm before they're served. Serve with Blue Cheese dressing, a big lush salad and stacks of napkins.

Do not save the sauce or the oil when you are done, and please dispose of the oil in a container, rather than down the drain.


  1. Nicely done. So simple, yet people can't help over-doing it to the detriment of the dish. I have to add that those are mild wings. Medium have about half of that butter, and hot wings are straight Frank's. And the fry time is spot on--it's actually 11 minutes on the nose (and if you work in a high-speed pizza kitchen with electronic timers, the fry time is 11:11, because it's the quickest time to input with greasy fingers).

    1. Thanks Hank! At first I was worried I was undercooking them, kept checking the temps. But then I got into the rhythm of frying them in small batches and I got consistent temps and had just the right amount of crunchiness to meat juiciness. They were so delicious! Next time it'll be Parmesan Garlic, like the ones I used to order from Bailey Seafood.