Buffalo wings (Easy Fried)

This is a very easy and simple Buffalo wing recipe. Fry toss in a sauce. That’s basically it. But just a few more little things to bring it up from boring.

Ingredients are:

These can all scale up. For instance if the your using double the amount of wings simply taste the sauce. And add what is required. The sauce should be classic hit sauce tang, with some garlic pepper notes within it and salt to bring out the flavour. Ironically you don’t need that much sauce for good flavour.

Wing Prep

The wing prep only has to be done if the wings are the whole peice. If the knife or cleaver you use is sharp. Then it’s no problems. If not then you may have to snap a few bones and dislocate a few connective tissues. Here is a video on YouTube of how to do it here. Tho it is simple. Cut through the joints of the bones and cut off the tips. The tips can be used for stock. After this I salt each wing front and back / top and bottom lightly and in the fridge overnight. This makes them super crispy. Other options are adding some garlic powder and black pepper. I didn’t in this case.

Frying the wings

If you like old school wings like me. Then fried wings can taste nice simply by being fried and crispy. Tiny salt and good to go.

This frying method is simple and can be double fried . But since the amount of wings cooked was in small batches it makes it easier and less complicated

I placed few wings in at a time making sure there was plenty space in oil that was a couple of inches deep. Cooking them at Medium high temperature for 4 – 6 minutes each side. This should be enough.

If they get too dark at any stage just turn down the heat slightly and remove the chicken and add back.

For double frying it’s not that necessary because of the salting method. But I would remove after cooking 5 minutes each side. Remove the chicken then add back to a high temperature heated oil for 1-2 minutes each side. But again it’s not necessary.

Saucing & Tossing

To a saucepan or wok, or anything your comfortable tossing the wings in. Add butter, hot sauce garlic pepper and salt. In the picture below I added more sauce then featured. As the texture I was looking for wanted it to be more sticky.

To make the sauce. I added 1TBS Orkney Butter, ~2/3TBS Hot Sauce, 3/4TS Garlic Pepper, 1/4 Himalayan Salt. Pinch of sugar.

Another option if not wanting to Toss in a pan is to cook the sauce to bring it together. Then add to a large mixing bowl and toss some wings. Little at a time depending the amount. Serve with some drizzled hit sauce from the bottle for contrast and enjoy.

What do you think of this recipe?. Where and what is the best wings you’ve had?.

Let us know, share the recipe and your views. Let us see your attempts.

Subscribe, follow the blog and get more recipes and reviews.

To reach us comment on the blog or find us by email and Facebook.

Email or Facebook. – Top Notch Food–

More wings coming soon !