This chicken wings recipe is something that we all need at this moment in our lives. Buffalo chicken wings are easy to make at home, and you don’t need to spend money on takeout. To start, fill it with neutral oil, and you can use sunflower, canola oil, vegetable oil, or something that can go to high heat in a pot of about four inches. Add a wire rack to the pot, and putting the rack at the bottom of the pot will help to fry things nicely and evenly. Your oil should come to a temperature of 400 degrees Fahrenheit.

To cut the wings into the appropriate sizes, depending on how you want them to be, you can cook them the way they are or separate them into three parts. The first part is the drumette; all you have to do is look for the chicken wings joint, cut through the skin, and bend it a little bit. It should pop out the ]n cut it. The second part is the Wingett, and you want to do the same thing: take the wingtip, break the joint, and cut it through.

Line the wings in the air and pet them dry because you have excess moisture on your chicken. Once you place them in the oil, they will spatter, so dry them well. You don’t want your wings to be too cold, either. Once your chicken wings are dry, work in batches, you don’t want to overcrowd your pot because it will lower the temperature of the oil and the grease will be absorbed into the chicken wings. Gently place the wings into the pot; try to fry your drummettes in one batch and the wingettes in another because they have slightly different cooking times.

Generally, the wings will cook for about 15 to 20 minutes. When you pull your wings out of the oven, place them on a wire rack to drain them off and cool them slightly. For the sauce, it is the most important thing for your wings. All it is is two ingredients; in a saucepan, add red sauce and bring it to a bare simmer, then add cold unsalted butter while gradually whisking it until it’s melted and combined with the sauce.

Once nicely incorporated into the sauce, turn the heat off and let it cool down slightly. Place the chicken wings in a large bowl; you can do it with half of the batch. Then add about half of the sauce into the wings and swirl them around, ensuring they are well coated into the sauce. Serve with a blue-chip dip and enjoy.


  • 1 cup Red Hot Sauce
  • 1 1/2 teaspoons cayenne pepper
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 2 quarts vegetable oil
  • 4 pounds chicken wings, tips removed, drumettes and wingettes separated
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Juice of 1/2 lemon
  • 1/2 cup crumbled blue cheese
  • Coarse salt and freshly ground black pepper
  • Celery sticks


  1. Combine hot sauce and cayenne pepper in a small saucepan over medium heat. Bring just to a simmer.
  2. Gradually whisk in butter, a few pieces at a time, until combined. Reduce heat, and keep warm until ready to use.
  3. Place a wire rack in the bottom of a heavy-bottomed stockpot.
  4. Add enough oil to come 4 inches up the side, and heat over medium-high heat until it reaches 400 degrees on a deep-fry thermometer. Line a rimmed baking sheet with a wire rack; set aside.
  5. Working in batches, carefully add chicken to heated oil and cook until dark golden brown, 15 to 20 minutes. Transfer to a wire rack on a baking sheet to drain.
  6. Place mayonnaise, sour cream, lemon juice, and blue cheese in a bowl and stir to combine—season with salt and pepper.
  7. Transfer cooked wings to a large, wide bowl. Add hot sauce mixture and toss to coat. Serve wings with blue cheese sauce and celery sticks.