Crispy Buffalo Chicken Wings
About this recipe
Crispy Buffalo Chicken Wings are a game day staple that everyone loves. This recipe delivers perfectly seasoned, extra crunchy wings that are sure to disappear fast. Nick's Kitchen has a great method that ensures your wings are not just crispy but also packed with flavor, making them a must-try for any occasion.
Ingredient notes
- Use garlic powder as a substitute for grated garlic in the Ranch dressing.
Tips from Nick's Kitchen’s video
- Coat the wings thoroughly in the flour mixture to achieve a dry skin for extra crispiness.
- Refrigerate the coated wings for 6 to 24 hours to ensure the skin dries out properly for that perfect crunch.
- Fry the wings in two stages: the first stage cooks the meat through without browning, while the second fry at a higher temperature crisps them up.
- Always monitor the oil temperature closely, adjusting as needed to maintain the ideal frying range.
Good to know
- How long should I refrigerate the wings before frying?
- Refrigerate the wings for 6 to 24 hours to ensure the skin gets as dry as possible.
- What temperature should the oil be for frying the wings?
- The oil should be between 300°F and 320°F for the first fry and 375°F to 400°F for the second fry.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Combine baking soda, potato starch, and salt in a large bowl and whisk until combined.
- 2
Add chicken wings to the bowl and mix until fully coated in the flour mixture.
- 3
Lay the coated wings on a wire rack over a baking sheet, ensuring they are not touching.
- 4
Refrigerate the wings for 6 to 24 hours to dry out the skin.
- 5
Prepare the Ranch dressing by finely chopping dill and chives, then mixing with mayonnaise, sour cream, buttermilk, onion powder, grated garlic, salt, and pepper. Adjust consistency with water if needed and refrigerate.
- 6
For the Blue Cheese dressing, mix sour cream, mayonnaise, buttermilk, grated garlic, salt, and crumbled blue cheese, mashing the cheese into the mixture for texture. Refrigerate.
- 7
Heat oil in a heavy-bottomed pot to 300°F - 320°F.
- 8
Fry the wings in batches (about 6 at a time) for 6 minutes, ensuring they do not stick together.
- 9
Remove wings and let them drain while you prepare the Buffalo sauce.
- 10
In a saucepan, combine Frank's RedHot, butter, honey, paprika, cayenne pepper, and garlic powder. Heat and whisk until melted and combined.
- 11
For a dry rub, mix onion powder, garlic powder, brown sugar, nutritional yeast, cayenne pepper, dry mustard, and buttermilk powder in a bowl.
- 12
Increase oil temperature to 375°F - 400°F for the second fry of the wings until golden brown and crispy.
Heads up — we had to guess a little:
- Estimated quantities for sauces based on common recipes.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Nick's Kitchen? Claim this page or ask us to take it down. Your call, always.
