Prep Time
15 min
Cook Time
30 min
Servings
4
Difficulty
Easy
Originated at the Anchor Bar in Buffalo, New York in 1964, Buffalo wings are a true American icon. The secret to restaurant-level crispiness is a light coating of baking powder and cornstarch, double-fried and then tossed in a simple butter and Frank's RedHot sauce.
🧂 Ingredients
- 1kg (2.2 lb) chicken wing sections (flats and drumettes)
- 2 tsp baking powder
- 1 tbsp cornstarch
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
- Neutral oil for deep frying
- 120ml (½ cup) Frank's RedHot sauce
- 4 tbsp unsalted butter
- 1 tsp white vinegar
- ½ tsp Worcestershire sauce
- Celery sticks and blue cheese dip to serve
👨🍳 Instructions
1
Pat wings completely dry with paper towels — this is the most important step for crispiness. Place in a bowl.
2
Toss wings with baking powder, cornstarch, salt, garlic powder, and black pepper until evenly coated. The baking powder raises the pH of the skin, enabling deep browning and crispiness.
3
For maximum crispiness: fry wings at 160°C (320°F) for 8–10 minutes (first fry — cooks through). Remove and rest on a rack for 5 minutes. Then fry at 200°C (400°F) for another 5–6 minutes until shatteringly crispy and deep golden.
4
While wings fry (second round), make the sauce: combine Frank's RedHot, butter, white vinegar, and Worcestershire in a small saucepan over low heat. Stir until butter melts and sauce is glossy. Do not boil.
5
Drain wings on a wire rack for 1 minute, then immediately transfer to a large bowl. Pour sauce over wings and toss to coat every surface evenly.
6
Serve immediately with celery sticks and blue cheese or ranch dipping sauce. These are best eaten straight away while the skin is still crispy.