I first had Buffalo Chicken Wings in the city that invented them, Buffalo New York in the 1980’s. I was a flight Attendant for Eastern Air Lines and they would bring these out to the tarmac for us to eat when they didn’t have any jet ways. I can remember some frigid winter days and nights when we would land in Buffalo, sometimes during a snowstorm, boy did we look forward to these wings, they were such a treat for us. I have tried to recreate the recipe, I think I have it down now. There is no flour involved, so if you are on a gluten free diet, these are for you! If you are on a fat free diet, these definitely are not for you! They are just fried in peanut oil or canola oil and then coated with melted butter and hot sauce. I serve them with ranch dressing and celery, but you could use blue cheese dressing too.
Buffalo Chicken Wings:
4 lbs chicken wings or approximately 16 whole wings cut, or you can just buy individual chicken wings. I ended up with about 32 wings.
48 oz of peanut oil or canola
1 stick salted butter melted
3 Tbs hot sauce, any kind will do, I make mine with Cholula.
Heat oil over medium high heat in a large pan.
Wash and cut up chicken wings and dry with a paper towel.
Sprinkle a little sea salt over all the wings
When oil is smoking a little, and you can throw a little droplet of water in, and it starts crackling, your oil is ready.
Cook your wings in batches of 10, for approximately 10 minutes, transfer to a paper towel.
When you’ve cooked all your wings once, you are going to cook them again. Add 10 at a time for approximately 5 minutes for each batch. Just until they look golden brown and crispy, transfer to a paper towel.
Melt butter and hot sauce in a bowl in the microwave for 1 minute or until melted.
Add all your chicken wings to a large bowl, and cover with the melted butter and hot sauce mixture until coated. Serve with celery and Ranch or Blue cheese dressing.