Hot Wings at Home

I’m not exactly what you would call a fan of football, but I do use its seasonal appearance and disruption of regular programming to cook (and eat) some themed food. Here is a step-by-step recipe for Buffalo-style hot wings. The only only photo missing is for step 1.

Step 1: Close all bedroom doors. If you have a door to your kitchen, close that too. Open any windows and turn on all fans in kitchen.

Step 2: Butcher your wings. Each whole wing comes in three parts: the wing tip, the forearm/two-bone part and the drumstick/one-bone part. Cut through the cartilage that connects these bones to each other. Your knife should cut right through the joint. If you find yourself sawing through bone, stop. You’re doing it wrong. Remove the wing tip first and throw that it a freezer bag for when you make stock. Then, hold the bone in your hand so that the “elbow” is on the cutting board. Slip your knife into the joint and cut straight down. Voila! You get a few wings in a package to practice with. Just pick out any rogue bone shards that occur.


Step 3: Heat a large pot with about 4″ of canola or vegetable oil to 375ยบF – use a deep-fry thermometer. No need for fancy oils here. Just high heat tolerance necessary. Carefully slip each wing into the oil and fry until the wings are golden brown, about 20 minutes. You’ll notice the that your oil temp drops significantly when you add all the wings. That’s normal and contributes to the cooking time.


Step 4: Meanwhile, heat a few knobs of butter in a saucepan.


Step 5: Add some Frank’s hot sauce. There really is no good substitute here. Frank’s has that quintessential hot wing flavor.


Step 6: When your wings are golden, use a large slotted spoon to remove them to a bowl lined with paper towels. Let them drain for a minute, then move to a large mixing bowl.


Step 7: Drizzle with Frank’s mix and toss.


Step 8: Serve with proper garnish.


  • Brent

    Nice. Congrats.

  • Orson

    Nice! I’ll have to bookmark this until the Stupor Bowl in Feb… ๐Ÿ˜‰

  • Julia Peterson

    Long story: When my aunt was injured in South Carolina in 1938, my mother and grandmother went down to take care of her until she could be moved. While at the boarding house there, my mother picked up a chicken frying secret which she used until my dad had his first heart attack (i.e. this is not a low cholesterol cooking tip) They fried chicken in part bacon fat. Delicious. After we went low cholesterol, Mom used to “hold” the chicken in a hot oven after it was fried, which made it crispy. Actually, I guess she used to dredge the chicken in flour with a little salt and pepper as well. Thought you might like a Grandma Helen story…