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Buffalo wings have become a part of many Super Bowl and other parties.

They are convenient for guests to eat with the fingers are provide a dramatic contrast to cheeses, breads and other similar components of a finger-food spread.

I’ve had some wings that should be served with a fire extinguisher. They’re simply too red hot. The goal is spicy with a lingering warmth, not burning.

When you make your own Buffalo wings, you control the heat, which is especially appealing when you have a gathering of folks with many different tolerances for their food’s heat. If you know that some of your guests like their wings to sizzle all the way down, you could make a special hot, hot batch for them and temper the heat for a second plate for serving to other guests.

Buffalo wings get a bit of oriental flair in the following recipe from The Associated Press. The recipe requires a quick salting of the meat, then a rest overnight in the refrigerator before cooking on game day:

 Best Buffalo wings Associated Press 

Salt Buffalo wings before frying helps rid them of excess moisture in the skin, which can cause the finished product to be rubbery rather than crispy.

The Asian-inspired twice-fried method helps ensure tender meat and crispy skin.

As with all meat, be sure to leave the wings out at room temperature for 10 to 15 minutes before cooking. Cold wings will drastically reduce the temperature of the oil. And cool oil doesn’t crisp well.

Serve these wings with the traditional blue-cheese dressing, sticks of celery and carrots.


Start to finish: 1 hour (plus overnight salting)

5 pounds chicken wings and drummettes (20 to 25 pieces)

4 tablespoons kosher salt

4 tablespoons Sriracha (Asian hot chili) sauce

2 tablespoons honey

2 tablespoons butter, melted

1 tablespoon soy sauce

2 tablespoons finely chopped fresh cilantro

4 cups canola oil

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Salt and ground black pepper, to taste

Place the chicken in a large bowl, then sprinkle with the salt. Toss to coat.

Transfer the chicken pieces to a baking sheet, arranging them in a single layer. Cover with plastic wrap and refrigerate for 12 hours.

When ready to cook, remove the chicken pieces from refrigerator and pat completely dry with paper towels, brushing away any salt. Let the chicken sit at room temperature for 10 to 15 minutes.

Meanwhile, in a small bowl, whisk together the Sriracha sauce, honey, butter, soy sauce and cilantro. Taste to check the heat level. If the sauce is too spicy, add honey. Set aside.

Place the oil in a large Dutch oven fitted with a thermometer. Heat over medium until the oil is 275 F.

Divide the chicken into 4 batches. One batch at a time, fry for 8 minutes, transferring each to a clean plate or baking sheet when done.

Once all the chicken is done, increase the heat to medium-high and heat oil to 375 F.

Again working in batches, fry the chicken for 2 minutes, then transfer to a baking sheet lined with paper towels. The skin should be brown and crunchy, and the meat should pull away from the bones with just a bit of resistance.

As each batch is transferred to the baking sheet, season it with salt and pepper. Transfer the chicken to a large bowl, then pour the chili sauce over it. Toss to thoroughly coat all the wings, then transfer to a serving platter.

Makes 5 to 6 servings.

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