Buffalo Wings
Hot, buttery, orange-fingered chaos. The sauce is only three things, so the fry temperature and the last-second toss are what separate great wings from soggy regret.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Pat the wings bone dry with kitchen paper, then toss them with the cornflour and salt until evenly dusted.
Fill a deep heavy pan no more than one third with oil, never above that line, and bring it to 180C over medium-high heat.
Lower half the wings in gently with tongs and fry for 8 minutes, turning once, until deep golden and a probe at the thickest part reads 75C / 165F; hold them warm while the oil returns to 180C and repeat.
Melt the butter with the hot sauce, vinegar and garlic powder in a wide pan over low heat, whisking for 1 minute into a smooth emulsion.
Tip the hot drained wings straight into the sauce and toss for 20 seconds so they gloss rather than soak.
Serve immediately with the celery.
Read all that and thought “absolutely not”?
Completely fair. Buffalo Wings is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.