Buffalo wings

Ingredients

• 36chicken wings, split in two
• 1 tablespoonvegetable oil
• 1 teaspoonsalt
• 2 tablespoonswhite vinegar
• ½ teaspooncayenne pepper
• 1 tablespoongarlic powder
• ¼ teaspoonWorcestershire sauce
• 200 gplain flour
• as neededvegetable oil, for frying
• ½ teaspoonTabasco sauce
• ¼ teaspoonsalt
• 5 tablespoonsLouisiana hot sauce
• 6 tablespoonsunsalted butter
• 200 mlcrème fraîche
• 200 gblue cheese
• 150 mlmayonnaise
• 2 tablespoonslemon juice
• 1 tablespoonwine vinegar

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the chicken wings with every ingredient except the frying oil and flour.

2. 2

   Marinate the wings

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

3. 3

   Prepare the flour

   Put the flour into a large plastic bag.

4. 4

   Coat the wings

   Add the wings to the bag and shake vigorously for 1 minute, until they are coated all over with flour.

5. 5

   Fry the wings

   Fry the wings in vegetable oil, then set them aside.

6. 6

   Cook the hot sauce

   Put the ingredients for the hot sauce in a large pan. Cook over very low heat for 3 minutes, stirring constantly.

7. 7

   Coat with sauce

   Transfer the wings to the pan and coat them thoroughly in the sauce.

8. 8

   Make the blue cheese dip

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

9. 9

   Serve the wings

   Serve with slices of celery and carrots.

What are Buffalo wings?

Buffalo wings are chicken wings associated with Buffalo, New York, in the United States. They are typically fried, tossed in a spicy buttery sauce and served with a cooling dip and crunchy vegetables.

This version marinates the wings before flouring and frying them, then pairs the hot sauce coating with a homemade blue cheese dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 9g protein, 8g carbs, 16g fat.

The chicken supplies most of the protein, while flour and the coating contribute carbohydrates. Butter, frying oil, crème fraîche, blue cheese and mayonnaise are the main sources of fat; serve the wings with plenty of celery and carrots to add freshness and balance the plate.

The marinade and coating

Seasoning first: the wings are marinated with oil, vinegar, cayenne, garlic powder, salt and Worcestershire sauce. The 30-minute rest gives the seasoning time to cling to the chicken.

Flour coating: shake the wings with the flour in a roomy bag for an even layer. Shake off any loose excess before frying so it does not fall away in the oil.

Frying the wings

Fry in batches if needed, leaving space around the wings so they cook rather than crowding together. The recipe does not specify an oil temperature or frying time, so use a reliable method and check that the chicken is cooked through before serving.

Drain the fried wings briefly before adding the sauce. This helps keep the coating from becoming unnecessarily oily.

Getting the sauce right

Gentle heat: warm the hot sauce ingredients with the butter over very low heat for 3 minutes, stirring constantly. Avoid boiling the mixture, which can make the butter separate.

Even coverage: add the wings to the pan and turn them until the sauce reaches all sides. Toss just before serving so the coating stays glossy.

A cool blue cheese dip

Creamy base: crème fraîche and mayonnaise make a rich base for the crumbled blue cheese. Lemon juice and wine vinegar bring acidity to balance the savoury cheese.

Whisking: whisk for a few minutes to combine the ingredients. Stop when the dip is blended to your preferred texture; a little cheese texture works well alongside crisp wings.

Serve with crunchy vegetables

Celery and carrots bring a crisp, fresh contrast to the fried wings and spicy sauce. Cut them into sticks or slices for easy dipping.

Serve the wings while hot, with the blue cheese dip alongside rather than poured over the coating.

Recipe notes & tips

• Pat the wings dry before marinating if they are particularly wet, so the flour can adhere more evenly.
• Shake the bag in a couple of batches if it is too full for the wings to move freely.
• Keep the hot sauce mixture over very low heat and stir throughout its 3-minute cooking time.
• Check the thickest part of a wing for doneness before tossing the batch in sauce.
• Whisk the dip until combined, but leave some blue cheese texture if you like a chunkier sauce.
• Prepare the celery and carrots while the wings cook so they are ready to serve.

Variations

• Adjust the heat: use less Tabasco for a milder coating, or add more to taste.
• Chunky dip: stir the blue cheese into the dip at the end rather than whisking it smooth.
• Extra tang: add a little more lemon juice to the blue cheese dip.
• Oven-finish: bake the coated wings instead of frying, allowing for a different texture and cooking time.
• Vegetable platter: add extra celery and carrots, or serve with other crisp vegetables.

Common mistakes to avoid

• Crowding the fryer: the wings may cook unevenly; fry in batches with room around each piece.
• Skipping the rest: the coating may not cling as well; marinate for the full 30 minutes.
• Uneven flouring: bare patches miss the crisp coating; shake the bag vigorously for 1 minute.
• Boiling the sauce: the butter can separate; keep the pan over very low heat and stir constantly.
• Saucing too early: the coating can soften while waiting; toss the wings just before serving.
• Serving without a doneness check: frying time is not given; make sure the chicken is cooked through.

How to store

Refrigerate leftover wings and dip separately in airtight containers and use within 3 days. Reheat the wings in an oven until hot throughout; the coating may not stay as crisp, and the dip is best served chilled.

Frequently asked questions