Buffalo wings

Ingredients

• 36, cut in halfchicken wings
• 15 mlvegetable oil
• 5 mlsalt
• 30 mlwhite vinegar
• 2.5 mlcayenne pepper
• 15 mlgarlic powder
• 1.25 mlWorcestershire sauce
• 200 gplain flour
• as neededvegetable oil, for frying
• 2.5 mlTabasco sauce
• 1.25 mlsalt
• 75 mlLouisiana hot sauce
• 85 gunsalted butter
• 200 mlcrème fraîche
• 200 gblue cheese
• 150 mlmayonnaise
• 30 mllemon juice
• 15 mlwine vinegar

Instructions

1. 1

   Mix the marinade

   In a bowl, combine all the ingredients except the frying oil and flour.

2. 2

   Marinate the wings

   Leave the wings to marinate for 30 minutes at room temperature.

3. 3

   Prepare the flour

   Put the flour into a large plastic bag.

4. 4

   Coat the wings

   Add the wings to the bag, then shake it vigorously for 1 minute so they are thoroughly coated in flour.

5. 5

   Fry the wings

   Fry the wings and set them aside.

6. 6

   Make the hot sauce

   Put all the sauce ingredients in a large pot. Simmer over very low heat for 3 minutes, stirring constantly.

7. 7

   Toss in sauce

   Transfer the wings to the pot and coat them well with the sauce.

8. 8

   Whisk the dip

   Combine all the blue cheese sauce ingredients and whisk for a few minutes.

9. 9

   Serve with vegetables

   Serve the wings with sticks of celery and carrot.

What are Buffalo wings?

Buffalo wings are an American bar-food classic associated with Buffalo, New York: fried chicken wings tossed in a butter-and-hot-sauce coating. This version pairs them with a whisked blue cheese dip and crisp celery and carrots.

The contrast is what makes the plate work: the wings are salty, spicy and rich, while the cool, tangy dip softens the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 8g protein, 4g carbs, 11g fat.

The chicken supplies most of the protein, while the flour and vegetables contribute carbohydrates; butter, frying oil, mayonnaise and crème fraîche account for much of the fat. Blue cheese also adds fat and protein. Pair a serving with plenty of celery and carrot sticks for a fresher, more balanced plate.

The wing and its coating

Wing pieces: the recipe halves 36 wings, making 72 pieces. A light, even flour coating gives the sauce a surface to cling to.

Marinade: oil, vinegar, cayenne, garlic and Worcestershire season the chicken before it is floured. Shake off excess flour so loose coating does not cloud the frying oil.

Frying for crispness

Frying oil: use a deep, sturdy pan and avoid filling it too high. Fry in batches rather than crowding the pan, which can lower the oil temperature and soften the coating.

Doneness: the wings should be cooked through, with no pink meat at the bone. A food thermometer inserted into the thickest part, without touching bone, should read 74°C.

A smooth, glossy sauce

Butter and hot sauce: warming them gently helps them combine into a coating. Keep the heat low and stir constantly for the recipe’s 3 minutes so the butter does not separate.

Tossing: add the wings while the sauce is warm and turn them until coated all over. Serve soon after tossing to preserve the contrast between the crisp coating and the sauce.

Blue cheese dip

Creamy base: crème fraîche and mayonnaise make the dip rich and spoonable, while lemon juice and wine vinegar add sharpness.

Blue cheese: whisk it into the base for a more even dip, or leave a few small pieces for a stronger, crumbly texture. The method does not specify blending, so a whisk keeps the dip’s texture easy to control.

Timing and serving

The stated total time is 45 minutes, including a 30-minute marinade. Have the dip ingredients ready while the wings marinate, then fry and sauce the wings close to serving.

Serve with celery and carrot sticks, as specified, and offer the blue cheese dip alongside. Extra vegetables make a refreshing counterpoint to the hot, buttery coating.

Recipe notes & tips

• Pat the wings dry before marinating so the flour coating has less surface moisture to absorb.
• Fry in batches to avoid overcrowding the pan.
• Let excess flour fall off the wings before they go into the oil.
• Keep the sauce over very low heat and stir it constantly.
• Whisk the dip until it is evenly combined, then taste before serving.
• For food safety, marinate the chicken in the fridge and take it out only when you are ready to coat and fry it.

Variations

• Milder coating: use less cayenne and Tabasco for a gentler heat.
• Sharper dip: add a little extra lemon juice to the blue cheese mixture.
• Chunky dip: fold in the blue cheese rather than whisking it completely smooth.
• Extra crunch: serve with additional celery and carrot sticks.
• Garlic-forward wings: increase the garlic powder slightly to bring its savoury flavour forward.

Common mistakes to avoid

• Crowding the pan: the oil temperature can drop and the wings may turn soft; fry in batches.
• Too much loose flour: excess coating can burn in the oil; shake the bag well and remove loose flour before frying.
• Overheating the sauce: butter can separate; keep the pot over very low heat and stir continuously.
• Saucing too early: the coating loses crispness as it sits; toss the wings close to serving.
• Serving undercooked chicken: check the thickest part for doneness and avoid touching the bone with a thermometer.

How to store

Refrigerate leftover wings and dip separately in airtight containers within 2 hours, and use within 3 days. Reheat the wings in an oven until piping hot; the coating will be less crisp than when freshly fried. Keep the dip chilled and stir before serving.

Frequently asked questions