About this Dish
Deep-fried chicken wings tossed in tangy, buttery hot sauce.
History & Origin
Invented in 1964 at the Anchor Bar in Buffalo, New York, when owner Teressa Bellissimo tossed leftover wings in hot sauce for her son and his friends — a happy accident that became a national obsession.
IngredientsServes 2
🍗Chicken wings, 1.5kg split into flats and drumettes
🧂Baking powder, 1 tablespoon
🧂Salt, 1 teaspoon
🌶️Frank's RedHot Original Cayenne Pepper Sauce, 120ml (½ cup)
🧈Unsalted butter, 60g melted
🧄Garlic powder, ½ teaspoon
🍯Honey, 1 teaspoon (optional, for slight sweetness)
🫙White vinegar, 1 teaspoon
🛢️Vegetable oil, for deep frying (about 1 litre)
Method
1
Pat the chicken wings completely dry with paper towels — this is the most important step for crispiness. Toss them in a bowl with the baking powder and salt until evenly coated, then place on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, or overnight if possible.2
When ready to cook, heat your oil in a large heavy-bottomed pot or Dutch oven to 175°C (350°F). Use a thermometer to keep the temperature steady — this ensures the wings cook through without burning.3
Fry the wings in batches of 8–10, being careful not to crowd the pot. Cook for about 10–12 minutes per batch, turning occasionally, until deep golden brown and cooked through. Drain on a wire rack or paper towels.4
While the wings fry, make your buffalo sauce by combining the Frank's RedHot, melted butter, garlic powder, honey, and white vinegar in a small saucepan over low heat. Stir until fully combined and smooth — don't let it boil.5
Toss the hot fried wings immediately in the buffalo sauce in a large bowl, making sure every wing is generously coated. Serve straight away with blue cheese or ranch dressing and celery sticks on the side.User Reviews
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