Crispy Buffalo Wings
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Game day gets serious with wings that achieve the holy grail of crispy skin and juicy meat through our secret dry-brine and double-fry technique. Twenty-four hours of patience transforms ordinary wings into extraordinary ones, while our signature buffalo-honey glaze strikes the perfect balance between heat and sweetness. Finished with a sprinkle of celery salt, these wings will have everyone asking for your secret.
Time & Quantities
Method & Ingredients
Required Equipment: Large bowl, paper towels, deep fryer or large pot with thermometer, wire rack, small saucepan
Cooking Method: Frying
Ingredients
- 3 lbs chicken wings (split into flats and drumettes)
- 2 tablespoons kosher salt
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Oil for frying
- For sauce: 1/2 cup hot sauce (like Frank's RedHot)
- 1/4 cup honey
- 4 tablespoons butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Celery salt for finishing
Instructions
- Pat wings completely dry with paper towels - moisture is the enemy of crispy skin!
- In a large bowl, toss wings with salt, baking powder, garlic powder, onion powder, and pepper until evenly coated.
- Place on a wire rack and refrigerate uncovered for 24 hours - this dry-brine technique is pure magic for crispy skin!
- Remove wings from fridge 30 minutes before cooking to bring to room temperature.
- Heat oil to 350°F (175°C) in a deep fryer or large pot.
- First fry: Cook wings in batches for 8 minutes, then remove and drain on wire rack.
- Second fry: Return wings to oil for 3-4 minutes until deeply golden and crispy - this double-fry method is the secret!
- While wings fry, make sauce by combining hot sauce, honey, butter, vinegar, and garlic powder in a small saucepan. Heat until butter melts and mixture is smooth.
- Toss hot wings in the buffalo-honey sauce and sprinkle with celery salt before serving - prepare for applause!
Storage & Make-Ahead
Storage Advice: Best served immediately for maximum crispiness. Can be refrigerated for 2 days and reheated in a 400°F (200°C) oven.
Make-Ahead & Freezing Tips: Wings can be dry-brined and frozen for up to 1 month. Thaw completely before frying.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 380
- Protein: 28g
- Fat: 26g (Saturated: 8g)
- Carbohydrates: 12g (Fiber: 0g, Sugar: 11g)
- Vitamin A: 6% DV
- Vitamin C: 2% DV
- Calcium: 2% DV
- Iron: 8% DV
Allergen Information: Contains dairy (butter)
Dietary Information: Gluten-free and can be made dairy-free by substituting plant-based butter.
Serving & Variations
Serving Suggestions: Serve with celery sticks, carrot sticks, and blue cheese or ranch dressing. Present on a large platter with plenty of napkins for the full wing experience.
Wine or Drink Pairing: Pair with ice-cold beers like pilsners or wheat beers. For wine, try off-dry Riesling from Germany or Gewürztraminer from Alsace to balance the heat.
Possible Recipe Variations: Try different sauce combinations like BBQ-honey, teriyaki-ginger, or garlic parmesan. Adjust heat levels with more or less hot sauce to preference.
Additional Notes: The 24-hour dry brine with baking powder is crucial for crispy skin. Don't skip this step! The double-fry method ensures perfect texture.