Original N Y Buffalo Wings
Discover the ultimate recipe for **Original NY Buffalo Wings**, a classic crowd-pleaser bursting with bold flavors and crispy perfection. These juicy chicken wings are coated in a seasoned flour mix, refrigerated for optimal crispiness, and deep-fried to golden-brown perfection. Tossed in a rich, tangy Buffalo sauce made with melted butter, hot sauce, and a hint of cayenne for a spicy kick, these wings deliver authentic New York-style flavor in every bite. Serve them hot with crisp celery sticks and creamy blue cheese dressing for dipping, making it the ultimate game-day snack or party appetizer. With just 15 minutes of prep and a foolproof technique, this recipe ensures irresistibly crispy, saucy wings that will leave everyone craving more. Perfect for wing enthusiasts searching for the perfect balance of heat, tang, and crunch!
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 0.5 cups All-purpose flour
- 1 tsp Salt
- 1 tsp Garlic powder
- 1 tsp Paprika
- 3 cups Vegetable oil
- 0.25 cups Unsalted butter
- 0.33 cups Hot sauce
- 1 tbsp White vinegar
- 1 tsp Worcestershire sauce
- 0.25 tsp Ground cayenne pepper
- 0.25 tsp Ground black pepper
- 4 Celery sticks
- 0.5 cups Blue cheese dressing
Instructions
Rinse the chicken wings under cold water, then pat them dry with paper towels. If the wings are whole, use a sharp knife to separate the drumettes and wingettes. Discard the wing tips or save them for making stock.
In a large mixing bowl, combine the flour, salt, garlic powder, and paprika. Toss the chicken wings in the bowl until evenly coated with the flour mixture. Shake off any excess flour.
Arrange the coated wings in a single layer on a baking sheet and refrigerate uncovered for 1 hour to help the coating adhere.
In a large, deep skillet or a Dutch oven, heat the vegetable oil to 375°F (190°C). Use a kitchen thermometer to monitor the oil temperature for best results.
Carefully add the chicken wings to the hot oil in small batches to avoid overcrowding. Fry the wings for 10-12 minutes, or until golden brown and fully cooked (internal temperature should read 165°F/74°C). Remove the wings with a slotted spoon and set them on a wire rack or paper towel-lined tray to drain excess oil.
While the wings are frying, prepare the Buffalo sauce. In a small saucepan over low heat, melt the unsalted butter. Stir in the hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, and black pepper. Continue to stir until the sauce is smooth and heated through. Remove from heat.
Place the cooked wings in a large mixing bowl. Pour the warm Buffalo sauce over the wings and toss until evenly coated.
Transfer the Buffalo wings to a serving platter. Garnish with celery sticks on the side and serve with blue cheese dressing for dipping.
Nutrition Facts
Calories |
8625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 837.1 g | 1073% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 454.5 g | ||
| Cholesterol | 1081 mg | 360% | |
| Sodium | 9347 mg | 406% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.6 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
