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Buffalo Chicken Wings
By Nick DiGiovanni · nickskitchen.com
4 servings
6 hrs 30 min + frying
Twice-fried chicken wings with crispy skin, tossed in hot sauce and served with ranch and blue cheese dips.
| prepPreheat oven to 300–320°F / 148–160°C for oil heating | ||||||
| prepFit sheet tray with rack, cover with paper towels | ||||||
| 6 chicken drumsticks | Toss wings with salt, baking soda & starch | Chill uncovered on rack, 6–24 hrs | Fry wings 3 min per side, rest 20+ min | Heat oil to 375–400°F / 190–204°C, fry 7–9 min | Toss hot wings in buffalo sauce | Plate wings, serve with dips & vegetables |
| 6 chicken flats | ||||||
| 1 ½ tablespoon kosher salt | ||||||
| 1 tablespoon baking soda | ||||||
| 30 g potato starch | ||||||
| neutral oil (for frying) | Heat oil to 300–320°F / 148–160°C | |||||
| 120 ml sour cream | Stir ranch dip until smooth, chill | |||||
| 80 ml mayonnaise | ||||||
| 30 ml buttermilk | ||||||
| 8 g fresh dill (finely chopped) | ||||||
| 8 g fresh chives (finely chopped) | ||||||
| 3 garlic clove (grated) | ||||||
| 1 tablespoon onion powder | ||||||
| ½ teaspoon salt | ||||||
| 80 ml mayonnaise | Stir blue cheese dip until combined, chill | |||||
| 120 ml sour cream | ||||||
| 3 garlic clove (grated) | ||||||
| 30 g blue cheese (crumbled) | ||||||
| ½ teaspoon salt | ||||||
| 120 ml cayenne pepper hot sauce (such as Frank's RedHot) | Combine buffalo sauce, simmer 2–3 min | |||||
| 60 g unsalted butter | ||||||
| 40 ml honey | ||||||
| ½ teaspoon garlic powder | ||||||
| ½ teaspoon paprika | ||||||
| ½ teaspoon cayenne powder (optional) | ||||||
| carrot sticks | ||||||
| celery sticks | ||||||
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