Buffalo wings
Try a comforting American classic with our recipe for buffalo wings. They soak in a sour cream and pickle juice marinade for extra tenderness, get double-fried for the ultimate crunch, and then land in the iconic, fiery buffalo sauce. With blue cheese dip on the side, they are made for get-togethers, lazy weekends, and everything in between.
Ingredients
Marinade
|
Chicken wings
|
900 g |
|---|---|
|
Sour cream
|
100 ml |
|
Pickles (100 ml juice)
|
1 jar |
Blue cheese dip
|
Mild blue cheese
|
140 g |
|---|---|
|
Sour cream
|
200 ml |
|
Cayenne pepper
|
½ tsp |
|
Salt
|
Buffalo sauce
|
Butter
|
150 g |
|---|---|
|
Hot sauce, for example, sriracha sauce
|
150 ml |
|
Worcestershire sauce
|
1 tsp |
Breading and frying
|
Potato flour
|
400 ml |
|---|---|
|
Garlic powder
|
2 tbsp |
|
Chilli powder
|
1 tbsp |
|
Flaked salt
|
½ tbsp |
|
Cayenne pepper
|
2 tsp |
|
Neutral oil
|
1 l |
Instructions
Marinade
Blue cheese dip
Buffalo sauce
Breading and frying
Recommended information
Serving suggestion
Choosing the right chicken wings
Select chicken wings that have a pale pink colour with no grey spots or discolouration. The skin should be smooth and slightly moist but not slimy. Also, the meat-to-skin ratio is important, with enough skin for crispiness but plenty of meat underneath. They should appear plump and well-rounded rather than thin or bony.
Marinate longer for juicier wings
For extra juicy chicken wings, marinate them for as long as possible within 24 hours. The sour cream and pickle juice help tenderise the meat, keeping it moist even after frying.
Controlling the oil temperature
Keeping the correct oil temperature gives you the crispiest buffalo wings. Start by heating the oil to 160 °C for the first fry; this allows the meat to cook through without burning the coating. After draining, increase the oil to 180 °C for the second fry, which crisps up the exterior while preventing it from absorbing too much oil. Use a thermometer to monitor the temperature, adjusting the heat as needed. If you do not have a thermometer on hand, test the oil by dropping in a bit of the breading mixture. At 160 °C, it should take about 30 seconds to turn golden. At 180 °C, it should brown in 15 seconds. If the oil is too hot, the coating will darken too quickly before the chicken is fully cooked. If it is too cool, the wings will absorb more oil and turn greasy instead of crispy.
Minimise greasiness
A wire rack is the best way to minimise greasiness and keep the wings crisp. Resting them over a baking tray lets excess oil drip away instead of collecting underneath. Skip using paper towels as they trap steam and soften the coating.
FAQ: Questions about buffalo wings
Learn all you need to know about buffalo wings confusion with answers to the most-asked questions below.
Why are they called "buffalo" wings?
Buffalo wings are named after Buffalo, New York, where they were first created at the Anchor Bar in the 1960s. The name comes from their city of origin, not the ingredients, and has since become synonymous with this popular style of wing.
How long does it take to cook buffalo wings?
In our recipe, the total frying time is 10–12 minutes, with two rounds of frying. However, factoring in the marinating and preparing the dip, the whole recipe takes around 60 minutes.
Can I store leftover buffalo wings?
Yes, you can store leftover buffalo wings! Let them cool completely before placing them in an airtight container or wrapping them in cling film. They can be stored in the fridge for up to 3 days. If you want to freeze them, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container and store them for up to 3 months. To reheat, bake them straight from frozen at 180 °C for 20–25 minutes until hot and crispy.
Nutritional values
Nutritional value, per
12088 Kcal
| Fibre | 10 gram fibers |
| Protein | 208.1 gram |
| Carbohydrates | 65.7 gram |
| Fat | 1241.1 gram |
Prepare incredibly crispy buffalo wings
When preparing traditional buffalo wings, you expect them to come out incredibly crispy. And the secret to crackly crispy buffalo wing lies in the frying – not just single frying, but double frying! The first fry gently cooks the wings through, keeping them juicy inside.
Then, after a quick breather, they go back into hotter oil for the second round. The wings come out golden, crunchy, and ready for sauce. It takes a bit of patience, but the crispness in the end makes it all worthwhile.
Tangy marinade for tender chicken
The surprising yet simple pickle juice and sour cream marinade makes these chicken wings irresistibly succulent with a gentle tang. The sour cream tenderises the meat with its smooth tartness, while pickle juice contributes acidic and briny notes without masking the natural taste of the wings.
Our buffalo wings recipe is just one way to enjoy juicy, full-flavoured chicken. Our aromatic pork skewers with chorizo, Jamaican jerk chicken, and seared flank steak are all worth a try.
Dipped in warm and savoury buffalo sauce
As soon as the wings come out of the fryer, they take a dive straight into the warm buffalo sauce. The hot sauce delivers an intense, vinegary spice, while melted butter smooths it out with a rich and velvety finish. Worcestershire sauce provides an umami backbone with its smoky, sweet, and tangy layers. Every piece ends up drenched in a sticky, finger-licking glaze, just like classic buffalo wings ought to!
Serve with a cool blue cheese dip
Buffalo wings and blue cheese dip have always been a tasty duo. This traditional dip has been there since the wings first hit the scene, taming the heat of the buffalo sauce. Blue cheese has a deep, savoury sharpness with a hint of earthiness, and this is where it gets its characteristic bite from. The sour cream smooths things out, making each dunk cool, rich, and creamy.
Try new variations on the dish
There is no one way to do buffalo wings, so feel free to adjust the ingredients and make them exactly how you like. A squeeze of lemon juice in the marinade gives it a citrusy tartness, while a spoonful of hot sauce sneaks in early, soaking into the wings for an even punchier heat.
For the breading, swap the potato flour for cornstarch to give the crust a lighter, crispier bite, while a bit of baking powder in the mix creates an airy crunch that shatters with each bite. A pinch of smoked paprika offers warm, sweet earthiness, while cayenne dials up the heat before the sauce even goes on. Both of these seasonings add a bit of spice for those of us who prefer our wings hotter.
The buffalo sauce is open for experimentation as well! A drizzle of honey mellows the spice, introducing a floral sweetness. A spoonful of mustard sneaks in a sharp, zesty bite, while a dash of soy sauce shifts the balance, leaning into deeper, savoury notes.
