Main Dishes

Buffalo Wings

Become a fried chicken legend with Joshua Weissman's recipes.

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Prep:
10 minutes
Cook:
15 minutes
Serves:
4
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Buffalo Wings
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Ingredients

  • 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

Directions

  1. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Combine wings and sauce in a large mixing bowl and toss to evenly coat the wings.

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