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Classic Fried Buffalo Wings
Andre Lewis

Classic Fried Buffalo Wings

Buffalo wings set the benchmark: blistered skin, enough orange sauce to coat and no breading between the two. Frying naked wings at a steady 350°F keeps the skin thin and crisp. Toss them while hot so the buttered pepper sauce clings instead of collecting under the platter.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 qt neutral frying oil
  • 3/4 cup cayenne pepper hot sauce
  • 6 tbsp unsalted butter melted
  • 1 tbsp white vinegar

Method
 

  1. Pat the wings very dry, season with salt and pepper and let them stand uncovered in the refrigerator for 1 hour if time allows.
  2. Heat 3 inches of oil in a heavy pot to 350°F, filling the pot no more than halfway.
  3. Fry the wings in small batches for 9 to 12 minutes, maintaining 325°F to 350°F, until deeply golden and at least 165°F inside.
  4. Drain on a wire rack while the oil returns to temperature.
  5. Whisk the hot sauce, butter and vinegar, toss with the hot wings and serve immediately.