The Best Buffalo Wings Recipe
User Reviews
5
The Best Buffalo Wings Recipe
Description
This recipe starts with marinating chicken wings in a brine of pickle juice and buttermilk for at least 12 hours. This step tenderizes and flavors the meat. The wings are then dredged in flour before frying at 350°F, resulting in a golden, crispy coating while maintaining juicy interior meat.
The sauce combines hot red sauce with distilled vinegar, garlic powder, onion powder, sugar, Worcestershire sauce, and melted butter. Tossing the hot wings in this sauce creates the signature Buffalo flavor that is tangy, lightly sweetened, and buttery with a spicy kick.
Serve the wings with celery sticks, carrots, and blue cheese or ranch dressing to balance the heat. They make a classic appetizer or game-day snack, often enjoyed hot and fresh.
Wings can be made up to an hour ahead and kept warm in the oven. Reheating is possible in the oven or microwave, and the wings can be stored refrigerated for up to 3 days. Freezing is not recommended especially once sauced.
Ingredients
For the Wings:
- 3 pounds chicken wings
- 2 cups pickle juice
- 2 cups buttermilk
- cooking oil for frying
- 2 cups flour
For the Sauce:
- 1 ½ cups hot sauce Red
- ¼ cup distilled vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 butter unsalted, stick
Optional Dippers:
- celery sticks
- carrot stick
- blue cheese dressing
- ranch dressing
Instructions
- Add the chicken, pickle juice, and buttermilk to a plastic zip bag. Close the bag and mix until combined and brine in the refrigerator overnight or for at least 12 hours.
- Preheat your frying oil in a large pot or deep fryer to 350°F.
- Add the flour to a large pan or casserole dish.
- Remove the wings from the brine and place them into the flour and thoroughly mix until they are completely coated.
- Transfer the wings to the oil and cook for 7-8 minutes or until golden brown and cooked throughout. Note: You will most likely need to do these in batches so that they cook without sticking. Keep warm.
- Sauce: Combine all ingredients into a medium-sized pot and cook over low heat until the butter is melted.
- Transfer the hot sauce and wings to a large bowl and toss to coat.
- Serve with optional dippers and sauces.
Notes
- Make wings up to 1 hour before serving and keep warm on a rack in a 275°F oven.
- Reheat wings in the oven at 350°F for 8-10 minutes or in the microwave until hot.
- Store cooked wings covered in the refrigerator for up to 3 days.
- Freeze unsauced wings for up to 2 months; thaw 1 day in fridge before reheating as freezing sauced wings is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 1132mg | 47% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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