Buffalo Wings

Published February 1, 2005.

Why this recipe works:

Why this recipe works: Buffalo wings are the ultimate bar snack. Great wings boast juicy meat, a crisp coating, and a spicy, slightly sweet, and vinegary sauce. But dry, flabby wings are often the norm and the sauce can be scorchingly hot. We wanted perfectly cooked wings, coated in a… read more

Why this recipe works: Buffalo wings are the ultimate bar snack. Great wings boast juicy meat, a crisp coating, and a spicy, slightly sweet, and vinegary sauce. But dry, flabby wings are often the norm and the sauce can be scorchingly hot. We wanted perfectly cooked wings, coated in a well-seasoned sauce—good enough to serve with our homemade creamy blue cheese ­dressing.

We coated the wings with cornstarch for a supercrisp exterior and deep-fried (rather than roasting, sautéing, or pan-frying) the wings for the best texture. Then we deepened the flavor of the traditional hot sauce by adding brown sugar and cider vinegar. And for heat, we chose Frank’s RedHot Original Sauce, which is traditional, but not very spicy, so we added a little Tabasco for even more kick.

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Serves 6 to 8

Frank's Louisiana Hot Sauce is not terribly spicy. We like to combine it with a more potent hot sauce, such as Tabasco, to bring up the heat. You will need to double the ingredients in the blue cheese dressing.

Ingredients

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