Appetizer: United States – Classic Buffalo-Style Wings

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 5 min

Cook 8 min

Total 13 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2–3 lb (900–1350 g) chicken wings (drumettes and flats)
Salt and freshly ground black pepper to taste
Vegetable oil for frying
1 / 2 cup (120 ml) Frank's RedHot or other cayenne hot sauce
4 tbsp (60 g) unsalted butter
1 / 4 tsp (1.25 ml) garlic powder
Celery sticks for serving
Blue cheese dressing for serving

Show original ingredient measurements

2–3 lb / 900–1350 g chicken wings (drumettes and flats)
Salt and freshly ground black pepper to taste
Vegetable oil for frying
1 / 2 cup (120 ml) Frank's RedHot or other cayenne hot sauce
4 tbsp (60 g) unsalted butter
1 / 4 tsp garlic powder
Celery sticks for serving
Blue cheese dressing for serving

Instructions

1. Pat wings dry, season with salt and pepper, and let sit 15 minutes.  
2. Heat oil in a deep pot to 375°F (190°C) and fry wings in batches until golden and crisp, about 8–10 minutes; drain on paper towels.  
3. Meanwhile, melt butter in a small saucepan, stir in hot sauce and garlic powder, and heat until combined.  
4. Toss hot wings in the sauce until evenly coated.  
5. Serve immediately with celery sticks and blue cheese dressing.