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Authentic Buffalo Wings Recipe
Buffalo, United States of America
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Although chicken wings were long marked as the least desirable part of the chicken, the Buffalo wings recipe turned them into a juicy, spicy treat perfect for a snack or an appetizer, especially during sports events. This simple dish is prepared by first separating the chicken wings at the joint into a drumstick and a flat. Then, the wings are deep-fried or baked in a hot oven until they turn golden brown and crispy. Originally, the wings are left unseasoned and uncoated with flour, although some recipe variations suggest doing so. The following step is to toss the wings into a hot sauce with some melted butter or margarine — or, even better, into special Anchor Bar Wing Sauce which is the authentic ingredient. The wings are tossed in the bowl until they are completely covered in sauce. This bar classic is served hot, with some refreshing celery sticks and a blue cheese dip, and its spiciness is best washed down with a glass of ice-cold beer.
Cooking tips
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chicken wings
Most commonly, the chicken wings are separated at the joint to produce a drumstick and a flat. Alternatively, the wings can be prepared whole, and sometimes, the tip of the wing can be removed and used for other dishes, like soups or stocks. To separate the wings, break them in halves with your hands, or use a sharp knife. -
breading and seasoning
According to the authentic Buffalo wings recipe, the chicken wings should not be seasoned or coated in flour before being fried or baked. Some recipe variations, however, do suggest coating the wings in all-purpose flour to make them crispier. -
frying
Pat dry the chicken wings before frying, as this way, they will spatter less hot oil. The wings are usually deep fried in neutral-tasting vegetable oil such as peanut or canola at 350 to 375˚F for 10 to 12 minutes and turned over once to brown evenly on both sides. -
baking
Instead of being fried, Buffalo wings can also be prepared in the oven. Typically, they are arranged on a baking pan and baked for 30 to 45 minutes at 425 to 450˚F. Most recipes suggest turning the wings over once halfway through baking, so they cook evenly. -
grilling and broiling
Typically, fried food is drained from excess oil on paper towels, but this approach may cause the food to steam itself and become soggy. To make Buffalo wings super crispy, drain them on a wire rack instead, and put a baking sheet underneath to catch the dripping fat. -
sauce
To get real, authentic Buffalo wings, fried chicken needs to be covered in the original Anchor Bar’s sauce specially created for this dish. Alternatively, you can mix the store bought hot sauce with melted butter or margarine, and spice it up with some cayenne pepper or Tabasco sauce to taste. -
serving
Celery sticks and blue cheese dip are regular accompaniments to Buffalo wings. The blue cheese dip is made by crumbling gorgonzola, Roquefort or other blue cheese varieties, mixing it with sour cream, mayonnaise, buttermilk, and Worcestershire sauce, and seasoning it with salt, pepper, garlic powder, dry mustard, and sugar.
Recipe variations
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The Original Buffalo Wings
Ready in 50minThe authentic Buffalo wings recipe, adapted from anchorbar.com, the official website of Anchor Bar where Buffalo wings were first served, suggests either frying the chicken wings in oil or baking them in the oven. The ingredients of signature Frank&Teressa's Original Sauce remain a secret; however, the sauce can be purchased at the Anchor Bar in Buffalo, New York.
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Frank’s Red Hot Buffalo Wings
Ready in 40minThe most popular store-bought substitute for the original Anchor Bar’s Buffalo wings sauce is Frank’s RedHot Original Cayenne Pepper Sauce. This recipe was adapted from franksredhot.com, and suggests mixing the sauce with melted butter, while the wings can be baked, deep-fried, broiled or grilled.
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Breaded Buffalo Wings
Ready in 8h 50minThis Buffalo wings recipe twists the traditional recipe — it suggests coating the chicken wings in flour and baking them in the oven. The sauce is based on store-bought Louisiana Hot Sauce (known under its brand name, Frank’s RedHot Sauce), while the blue cheese dressing can be prepared a day in advance, as it needs lots of refrigeration time.
The Original Buffalo Wings
PREP 5min
COOK 45min
READY IN 50min
The authentic Buffalo wings recipe, adapted from anchorbar.com, the official website of Anchor Bar where Buffalo wings were first served, suggests either frying the chicken wings in oil or baking them in the oven. The ingredients of signature Frank&Teressa's Original Sauce remain a secret; however, the sauce can be purchased at the Anchor Bar in Buffalo, New York.
Ingredients
The Original Buffalo Wings
2 ½ lbs (1.15 kg) fresh chicken wings (12 – 16 whole wings)
1/2 cup (150g) Frank&Teressa’s Original Sauce
Preparation
1
The Original Buffalo Wings
Step 1/5
Split the chicken wings at joints or leave them whole. Pat them dry.
Step 2/5
Cook the wings using one of the following methods: either deep fry them for 10 to 12 minutes at 350°F/180°C, or bake them in an oven preheated to 425°F/220°C for 45 minutes.
Step 3/5
When the wings are crispy and completely cooked, drain them and put them into a large bowl.
Step 4/5
Cover the wings with sauce and mix well.
Step 5/5
Serve with celery and blue cheese.
Other Variations
-
Frank’s Red Hot Buffalo Wings
Ready in 40minThe most popular store-bought substitute for the original Anchor Bar’s Buffalo wings sauce is Frank’s RedHot Original Cayenne Pepper Sauce. This recipe was adapted from franksredhot.com, and suggests mixing the sauce with melted butter, while the wings can be baked, deep-fried, broiled or grilled.
-
Breaded Buffalo Wings
Ready in 8h 50minThis Buffalo wings recipe twists the traditional recipe — it suggests coating the chicken wings in flour and baking them in the oven. The sauce is based on store-bought Louisiana Hot Sauce (known under its brand name, Frank’s RedHot Sauce), while the blue cheese dressing can be prepared a day in advance, as it needs lots of refrigeration time.
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