Classic Buffalo Wings Recipe

The wings that started it all were born at the Anchor Bar in Buffalo, New York. There are many similar versions of the sauce. To make the recipe even simpler, you can purchase frozen fried wings, but the ones you make yourself taste much better!

By Debbie Moose from Wings: 50 High-Flying Recipes for America's Favorite Snack
Classic Buffalo Wings RecipePhoto copyright © 2009 by Jason Wyche/Wings/Wiley


  • Vegetable oil for deep frying
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon paprika
  • 3/4 teaspoon cayenne pepper (optional)
  • 12 wings, cut in half at joints, wing tips removed and discarded
  • 4 tablespoons (1/2 stick) butter
  • 1/3 cup vinegar-based hot sauce

    How to make it 

  • 1

    Pour enough vegetable oil into a heavy saucepan to hold the wings and allow them to float. Attach a frying thermometer to the pot (or use an electric frying pan or deep fryer). Heat the oil over medium-high heat until it reaches 360°F.

  • 2

    Meanwhile, combine the flour, black pepper, salt, paprika, and cayenne, if using, in a large bowl. Dredge the wings in the mixture and shake off any excess.

  • 3

    When the oil is hot, use tongs to gently lower the wings into the oil. Do not crowd them; they should float freely. You will need to cook the wings in batches.

  • 4

    Monitor the oil temperature carefully and adjust the heat up or down to keep it near 360°F. Cook the wings for 10 to 12 minutes, or until they float to the top of the oil and are golden brown.

  • 5

    Drain the wings on a wire rack placed over a plate, then place in a large bowl.

  • 6

    In a medium saucepan over medium heat, melt the butter. Stir in the hot sauce. Pour the sauce over the wings and toss to coat. Makes 24 pieces.

Excerpted from Wings by Debbie Moose. Text copyright © 2009 by Debbie Moose. Published by John Wiley & Sons, Inc.

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