- 2 lbs (900g) chicken wings
- 2 cups (300g) all-purpose flour
- 1 cup (240ml) Frank’s Red Hot
- ½ cup (125g) unsalted butter, cold
- 1 Tbsp (15g) Worcestershire sauce
- 1 Tbsp (15g) white distilled vinegar
- 1 Tbsp (11g) cornstarch
- 1 Tbsp (15g) water
- 2 quarts (950 ml) vegetable oil
- Kosher salt to taste
Buffalo Wings
Become a fried chicken legend with Joshua Weissman's recipes.
Prep:
10 minutes
Cook:
15 minutes
Serves:
4
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Ingredients
Directions
- Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
- On a paper towel-lined baking sheet, lay out your wings. Pat the wings dry. Lightly toss wings in all-purpose flour and shake off excess. The wings should be as dry as possible.
- In batches, lower the wings in hot oil and cook for 3-4 minutes, or until they begin to develop color, and transfer to a wire rack lined baking sheet and let rest for 2-3 minutes while you raise the oil temperature to 375°F (190°C).
- In batches, lower your wings into the hot oil and cook for an additional 2-3 minutes and transfer to a wire rack-lined baking sheet.
- In a small saucepan, heat Frank’s Red Hot until it begins to boil. Once boiling, cut the heat and whisk in cold butter. In a small bowl combine the cornstarch and water and whisk until homogeneous. Whisk in buffalo sauce and heat over medium until thickened and emulsified.
- Combine wings and sauce in a large mixing bowl and toss to evenly coat the wings.
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