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Buffalo Chicken Wings

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Prep Time: 15 minutes
Cook Time: 15 minutes
Drying (Optional): 1 day
Total Time: 1 day 30 minutes
Calories: 778kcal
Servings: 6 People
Metric - Imperial

Ingredients

Chicken & Oil

  • 1.6 kg Chicken Wings Drums & Flats
  • Salt
  • Sunflower or Vegetable Oil For Frying

Buffalo Sauce

  • 100 g Unsalted Butter
  • 2 (300ml) bottles Frank's Hot Sauce
  • 2 Garlic Cloves Crushed
  • 20 g Honey

Blue Cheese Dip

  • 80 g Mayonnaise
  • 40 g Sour Cream
  • 22.5 ml Buttermilk
  • 1 Garlic Clove Minced
  • 0.5 g Yellow Mustard Powder
  • 50 g Blue Cheese Crumbled
  • Salt & Pepper

Serving

  • Carrots Batons
  • Celery Batons

Method

  • Trim and separate the chicken wings into drums and flats, patting them as dry as possible with paper towels. Add to a bowl, season lightly with salt, and combine. Lay the wings on a rack over a baking tray and refrigerate overnight, uncovered, to dry out — this is what gives the perfect crunch.
  • Preheat oil in a large, deep pot to 200°C (390°F). Fry the wings in batches for 11–12 minutes, or until golden and crispy on the shell and the internal temperature reaches 74°C (165°F). Remove and drain on a wire rack, seasoning with salt right as they come out of the oil.
  • To make the buffalo sauce, add all the ingredients to a saucepan over medium heat. Whisk gently and heat until everything is combined. Check the seasoning and adjust as needed. Remove from the heat — don't let the sauce boil, or it will split.
  • For the blue cheese dip, place all the ingredients into a bowl and mix well, breaking up the blue cheese if it's in a block. Once smooth, check the seasoning.
  • Add the cooked wings to a bowl, pour over the buffalo sauce, and toss to coat well. Serve on a platter alongside the blue cheese dip and crudités. Dig in.
Chef's Tips
Don't skip the overnight dry-brine in the fridge — that uncovered rest on a rack is what pulls surface moisture out of the skin, and it's the real secret to crispy fried wings rather than the frying itself.
Fry in batches without overcrowding the pot, as written — too many wings at once drops the oil temperature and leaves you with pale, soggy skin instead of crisp and golden.
Keep the buffalo sauce off a rolling boil the whole time it's on the stove — butter-based sauces like this split easily under high heat, and a gentle simmer is all it needs to come together.
Storage & Reheating
Refrigerate the wings for up to 4 days, or freeze for up to 3 months, in an airtight container. Store the buffalo sauce and blue cheese dip separately — the buffalo sauce keeps for about a week in the fridge, and the blue cheese dip for up to 4 days.
To reheat, use an oven or air fryer at 200°C (390°F) for 8–10 minutes to bring the skin back to crispy — a microwave will leave them soft. Toss in fresh or reheated buffalo sauce after reheating, not before, so the skin doesn't go soggy. Thaw frozen wings in the fridge overnight before reheating.
Serving 450gCalories 778kcalCarbohydrates 4.3gProtein 49.2gFat 61gSaturated Fat 21.7gPolyunsaturated Fat 13.36gMonounsaturated Fat 21.56gTrans Fat 0.9gCholesterol 350.6mgSodium 488.4mgPotassium 570.7mgFiber 0.2gSugar 3.4gVitamin A 608.87IUVitamin C 0.52mgCalcium 104.3mgIron 1.3mg