The Best Buffalo Wings You'll Ever Make (Restaurant-Quality)
About this recipe
Buffalo wings are a classic favorite, and this recipe from Chef Frank Proto promises to deliver restaurant-quality results right at home. With a focus on achieving that perfect crispy texture and a flavorful sauce, these wings are sure to impress at any gathering.
The key to success here is in the preparation: drying the wings overnight ensures they fry up crispy, while the homemade sauce balances heat and sweetness for a delicious finish.
Ingredient notes
- 1 kg of chicken wings is approximately 2.2 lbs, cut into flats and drumettes.
- Use Crystal hot sauce for the best flavor in the sauce.
Tips from Epicurious’s video
- Drying the wings overnight in the fridge is crucial for achieving a crispy texture when frying.
- Fry the wings at 375°F (190°C) for about 12 minutes until golden brown and crispy, ensuring not to overcrowd the pot to avoid splatter.
- Season the wings with salt and black pepper immediately after frying for better adherence.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total time required to make these buffalo wings?
- The total time required is 1 day and 30 minutes, which includes overnight refrigeration.
- What type of hot sauce should I use for the buffalo wings?
- The recipe specifically recommends using Crystal hot sauce.
- How do I know when the wings are done frying?
- The wings are done when they are golden brown and crispy on the outside, which takes about 12 minutes.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chicken wings by cutting off the tips and separating the flats and drumettes. Dry them with paper towels to remove moisture.
- 2
Place the wings on a rack and refrigerate them overnight to dry out.
- 3
In a saucepan, melt 1 stick of butter over low heat. Add 1/2 cup of hot sauce, 1 crushed clove of garlic, 1/4 cup of ketchup, and 1 teaspoon of salt. Stir until combined and the butter is absorbed into the sauce without boiling.
- 4
Heat oil in a deep pot to 375°F (190°C) for frying the wings.
- 5
Carefully add the wings to the hot oil, ensuring not to overcrowd the pot. Fry for about 12 minutes until golden brown and crispy.
- 6
Remove the wings from the oil and season with salt and black pepper while they are still hot.
- 7
Toss the fried wings in the prepared buffalo sauce until well coated, but not drowning in it.
- 8
Serve the wings with blue cheese, carrots, and celery on the side.
Heads up — we had to guess a little:
- The quantity of chicken wings is inferred based on typical serving sizes for buffalo wings.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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