Perfect Buffalo Wings at Home
The Only Buffalo Wings recipe you will ever need
“Food TV” has jumped the shark in many ways. Everything is “taken to the next level” and “kicked up a notch”. Either they have run out of ideas or they are obsessed with hipster nonsense, ruining perfectly good classic recipes. The Buffalo wing is not something that needs to be meddled with, and just needs a few ingredients.
If you want to fiddle with this classic Buffalo Wings recipe, that is your choice, but mastering the simplicity of the American classic is a matter of following just a few simple steps.
The perfect Buffalo Wings recipe that we present here uses a double method of frying first and then baking. There is no complex sauce recipe, just good old Frank’s Red Hot, and some margarine (butter works as well). In regards to bleu cheese or ranch on the side, that is your call.
Equipment for Perfect Buffalo Wings:
Perfect Buffalo Wings Ingredients:
- Chicken wings. First, don’t get breaded or fully cooked or seasoned. Next, don’t have these in one big piece that you find in restaurants often. There are two distinct parts, the drumette and the wing. They should be separate. That wing tip is junk. If you are ordering them at a bar or restaurant ask if they are coming the correct way and not just one big wing part.
- Frank’s Red Hot. You can now get this in really big amounts at a great price. Don’t over-think this. All the work is done for you, get Frank’s and call it a day.
- Margarine / Butter. There is some debate on how important it is to use margarine over butter. In our opinion, margarine helps the sauce stick better to the wings and tastes better. Probably that is the only time we would say that, but for wings it just works better. If you use butter you won’t know that much of a difference, however.
Perfect Buffalo Wings Recipe Method:
- Line a cookie sheet (or more if you are cooking a lot) with foil and spray with some non-stick cooking spray.
- Pre-heat oven to 415ºF.
- Heat a deep fryer to 375ºF
- Judge how much sauce you will need and warm it up in a sauce pan with a few tablespoons of margarine. You are adding just enough to give the sauce a fatty, sticky helper for adhering to the wings.
- Cook the wings in batches for about 10 minutes. Hint: you can do this much earlier and store in the fridge. Have an area with paper towels spread out to have each batch sit while you fry the next batch.
- In a large stainless steel bowl, toss in enough wings for each baking sheet and add some sauce to coat. This is toss #1. After the wings are coated, place on the cooking sheet.
- Cook each batch in the oven for about 10 minutes more. Watch and judge how they look. What you are looking to do is to make the first coat of sauce onto the wings.
- Remove when the sauce looks nice and baked onto the wings, you don’t want them to blacken at all.
- Now, toss again with some more sauce in a big bowl. This is the second sauce that sits on top.