Buffalo-Style Chicken Wings
Submitted by lokie
Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minThese wings bring the Buffalo heat but swap Frank’s RedHot for a more complex sweet-spicy glaze that’ll have everyone asking for your secret.
The trick is in the sauce: French dressing adds tangy sweetness, while thyme, oregano, and cumin build layers of flavor that basic hot sauce can’t touch. You still get that addictive heat, but with way more personality.
Fry them until they’re golden and crackling, then toss them in the warm sauce so every ridge and crevice gets coated. Serve with the classic blue cheese and celery setup, because some traditions exist for a reason.
Pro Tips
- Double fry for extra crisp: Fry wings at 375°F for 10 minutes, rest for 5 minutes, then fry again for 5 more minutes. The double fry shatters that skin into glass-crisp perfection.
- Sauce temperature matters: Keep the sauce warm (not hot) when you toss the wings. Cold sauce won’t coat evenly, and boiling sauce makes the wings soggy.
- Don’t skip the flour: That light coating creates texture and helps the sauce cling. Naked wings just slip around in the sauce like they’re wearing Teflon.
- Wing anatomy: Removing the wing tips isn’t just for looks. They’re mostly bone and cartilage with almost no meat, so they’re a waste of oil and fryer space.
Ingredients
Directions
Add 1 teaspoon hot pepper sauce.
In deep-fat fryer or large heavy skillet, heat oil to 375℉ (190℃).
Cut tips off chicken wings.
Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil.
Fry, turning occasionally, 15 minutes or until golden brown.
Drain on paper towels.
Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender.
Remove from heat and stir in sweet n’ spicy French dressing, thyme, oregano, cumin, and hot pepper sauce.
Add chicken and toss to coat.
Serve with chunky blue cheese dressing, carrots, and celery sticks.
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