How long should I dry brine the wings?

Let the wings dry brine in the fridge for at least 45 minutes, but preferably overnight.

What temperature should I fry the wings?

Fry the wings at 300-325°F for the first cook.

What kind of hot sauce should I use?

Crystal hot sauce is recommended for the buffalo sauce.

How do I know when the wings are done frying?

The wings should reach an internal temperature of 165°F during the par cooking.

How Brooklyn’s Best Buffalo Wings are Made

Name: How Brooklyn’s Best Buffalo Wings are Made
Total time: 30 min
Yield: 4-6
Ingredients: 2 lb chicken wings (Air-chilled preferred); 1 tbsp salt; 1 tbsp sugar; 1 tbsp baking powder (Confidence note: inferred for crispiness); 1 stick butter (For browning); 1 tbsp chicken powder; 1 cup hot sauce (Crystal hot sauce recommended)

BBon AppétitYouTubeOvernight + 30 minutesserves 4-6

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Original video by Bon Appétit on YouTube11:23

About this recipe

Buffalo wings are a classic favorite, and this recipe from Chef Sam Braverman at Lori Jayne in Brooklyn promises to take them to the next level. With a dry brine and a double-fry method, these wings are designed to be ultra-crispy and flavorful, making them a perfect snack or party dish.

The unique buffalo sauce, dubbed 'Buffalo 2.0', incorporates all the flavors you love from traditional buffalo wings, including a hint of blue cheese. This recipe emphasizes the importance of quality ingredients and careful preparation to achieve that perfect crispy texture.

Ingredient notes

Use 2 lb of air-chilled chicken wings for the best results.
For the buffalo sauce, 1 cup of Crystal hot sauce is recommended.

Tips from Bon Appétit’s video

Score the skin of the wings to help the dry brine penetrate better and achieve a crispier texture.
Let the wings dry brine in the fridge for at least 45 minutes, but preferably overnight, for optimal flavor and moisture retention.
Par cook the wings by frying them at 300-325°F until they reach an internal temperature of 165°F before chilling them for the second fry. This helps achieve a crispy skin.
Brown the butter for the buffalo sauce to add depth of flavor before mixing in the chicken powder and hot sauce.

Good to know

How long should I dry brine the wings?: Let the wings dry brine in the fridge for at least 45 minutes, but preferably overnight.
What temperature should I fry the wings?: Fry the wings at 300-325°F for the first cook.
What kind of hot sauce should I use?: Crystal hot sauce is recommended for the buffalo sauce.
How do I know when the wings are done frying?: The wings should reach an internal temperature of 165°F during the par cooking.

No life story here — the video and the recipe are the whole point. All credit to Bon Appétit: watch the original on YouTube.

The recipe

Serves 4-6Time Overnight + 30 minutes

Ingredients

2 lb chicken wings — Air-chilled preferred
1 tbsp salt
1 tbsp sugar
1 tbsp baking powder — Confidence note: inferred for crispiness
1 stick butter — For browning
1 tbsp chicken powder
1 cup hot sauce — Crystal hot sauce recommended

Steps

1
Buy good quality chicken wings, preferably air-chilled with tight skin.
2
Break down the chicken wings into three parts: drum, flat, and tip. Save the tips for stock.
3
Score the skin of the wings to allow the dry brine to penetrate better.
4
Prepare a dry brine with salt and sugar (1 tablespoon each per pound of wings).
5
Add baking powder to the dry brine for extra crispiness.
6
Dry brine the wings and let them sit in the fridge for at least 45 minutes, preferably overnight.
7
Par cook the wings by frying them in oil heated to 300-325°F until they reach an internal temperature of 165°F.
8
Drain the wings and let them cool on a rack to allow the skin to dry.
9
Brown the butter in a pan to add depth of flavor to the buffalo sauce.
10
Mix in chicken powder and hot sauce into the browned butter to create the buffalo sauce.
11
Toss the fried wings in the buffalo sauce before serving.