Authentic Buffalo chicken wings, whether you make the recipe hot, medium or mild, should be a part of your Super Bowl 50 snack plan.
Adjust the Frank’s hot sauce if you want the original Buffalo wings milder or hotter. For milder wings, use ¼ cup Frank’s hot sauce. For medium wings, use ½ cup, and for hotter wings use 1¼ cup. And do not forget the blue cheese dressing for dipping the carrots and celery.
You can also adjust the butter to get the milder or hotter flavor for Buffalo chicken wings. For milder sauce, use 10 Tablespoon of butter, for hotter sauce use 6 Tablespoons of butter.
In Buffalo, Frank’s hot sauce is the only hot sauce used to make chicken wing sauce. Tabasco adds too much heat and not enough flavor. Add a few dashes of Tabasco for heat, but using Tabasco alone will not give the flavor you want for authentic Buffalo wings.
This recipe for original Buffalo chicken wings makes 25 to 30 whole wings, which after you cut them you will give you 50 to 60 wing pieces.
You will need a deep-fryer, wok or 3 to 4-quart Dutch oven in order to fry the chicken wings properly.
Original and authentic Buffalo chicken wings recipe
Ingredients for original and authentic Buffalo chicken wings and chicken wing sauce:
- 25 to 30 whole chicken wings, approximately 3 to 4 pounds
- ½ cup all-purpose flour
- 1 quart vegetable or peanut oil for frying
- 1 cup Frank’s hot sauce
- 8 Tablespoon butter
- 4 Tablespoon white vinegar
- ¼ teaspoon garlic powder
- 1 tsp. Worcestershire sauce
How to make the original Buffalo chicken wings:
- Remove wing tip from each wing; split each wing at the joint joining the drum and flat part.
- Add ½ cup all-purpose flour to gallon size zip locking bag. Add wings 10 at a time and shake to coat. Tap off excess flour before frying.
- Add 2 to 3 cups of oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings.
- Fry no more than eight to 10 wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the inside.
- For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings you run the risk of drying out the meat.
- Add more oil, one cup at a time, as needed but bring oil back up to 375*F before continuing to fry the chicken wings.
- Drain the wings on paper towels or paper bags for a few minutes.
- Add chicken wings to a large bowl. After all the wings have been fried, pour the original Buffalo wing sauce over the chicken wings.
- Cover the bowl, and shake to completely coat the chicken wings.
- Serve chicken wings hot with celery sticks, carrots sticks and blue cheese dressing.
- If you have extra Buffalo chicken wing sauce left, serve on the side for dipping, if desired.
How to make original Buffalo chicken wing sauce:
- In a medium pan over medium heat, melt the butter.
- Once the butter melts, add in the Frank’s hot sauce, white vinegar, garlic powder and Worcestershire sauce.
- Reduce to low and stir to sauce to blend well. Bring to a slow bubble, then remove from heat and set aside. Let the original Buffalo chicken wing sauce sit for a minute or two before tossing with the cooked chicken wings.
- For a little extra kick, add ½ teaspoon of ground black pepper to the sauce when you melt the butter.