Having nothing in common with the actual buffalo nor the American bison, Buffalo wings are actually named after the place of their origin – Buffalo, New York. There are numerous stories about the origins of these mouth-watering chicken wings, but the one that seems the most authentic says that they were first served at the Anchor Bar in Buffalo.
American Buffalo Wings
Course: AppetizersCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutes300
kcal30
minutesHaving nothing in common with the actual buffalo nor the American bison, Buffalo wings are actually named after the place of their origin – Buffalo, New York. There are numerous stories about the origins of these mouth-watering chicken wings, but the one that seems the most authentic says that they were first served at the Anchor Bar in Buffalo.
Ingredients
1 1/2 to 1 3/4 lbs. chicken wingettes (including flats and drums) approximately 12-15 pieces
1-gallon peanut oil for deep frying
1/3 cup Frank’s original red hot sauce
1 ½ tablespoon of butter
1 tablespoon distilled white vinegar
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
- Homemade Ranch Dipping Sauce
1/4 cup real mayonnaise
1/4 sour cream
Juice of ¼ lemon
1/2 teaspoon distilled white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried dill weed
1/2 teaspoon freeze-dried chives
Salt and pepper to taste
Directions
- Set the chicken wings out of the fridge an hour prior to cooking. If you bought whole wings, cut off and discard the wing tips and separate the drumette from the flat. Pat the wings as dry as you can get with paper towels.
- Make the ranch dipping sauce by combining all of it’s ingredients and whisking together. Store in the fridge until ready to serve the buffalo wings.
- 15 minutes prior to cooking time, preheat your cooking oil. Eric prefers to use peanut oil, but any neutral flavored oil will work. Preheat to 375 degrees Fahrenheit.
- When oil reaches temperature, fry the chicken wings for 12 minutes, or until done. The skin should blister and become dark in spots, but do take care not to over cook as this will dry out the wings.
- As wings fry, make the spicy buffalo sauce. Combine the Frank’s original red hot sauce, butter, and vinegar into a small sauce pan over medium-low heat. If you prefer, add black pepper, cayenne pepper, garlic powder, and onion powder and stir together. Bring to a low simmer.
- After 12 minutes of cooking time, the wings are done, remove from the oil. Allow to drain on a wire rack or in the wire basket in your deep fryer but do not place on paper towels as this will create steam and will undermine the crispiness of the wings.
- After wings have dripped off any excess oil, add them into a large bowl, add the spicy buffalo sauce, and mix everything until evenly coated.
- Serve and enjoy the wings with carrot and celery sticks, and along with the homemade ranch dipping sauce.
