Fun fact – I went to college and graduate school in Buffalo, NY. And that’s where I learned to love wings. I’ve made them in the air fryer, with different sauces (like my Thai Sweet Chili Sauce) and using different methods to prep. them, like I did with my Honey Garlic Chicken Wings.
While I’m not a huge fan of frying food (mostly because of how it makes me feel and the health factor), wings can be an exception now and again. With it being the football finals tonight and the Buffalo Bills are trying to earn their spot in the Super Bowl, I am making my beloved Buffalo wings (fingers crossed, Bills!). They are made using a combination fry, then bake approach. So I like to think of them as half healthy, half not so much. 🙂
Well, these wings are dynamite! They are crunchy, they are saucy, they are meaty and oh so delicious! They’re perfect for a cold football watching night, a Super Bowl celebration or just an everyday kind of fun treat.
Tell me, what is your sauce of choice on your wings? Mine? Franks Red Hot Sauce, obviously. 🙂
Buffalo-Style Chicken Wings
- 2 cups all-purpose flour
- 1/2 teaspoon cayenne
- 1/2 teaspoon fine salt
- Vegetable oil, for frying
- 2 pounds chicken wings, split at the joint, wingtips removed and discarded
- 1/2 cup unsalted butter, melted
- 1/4 cup hot sauce, or to taste
- 2 tablespoons fresh lemon juice
- Preheat the oven to 400 degrees. Line 1 large baking sheet with silpat or foil.
- In a large bowl, whisk together the flour, cayenne and salt..
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, about 10 minutes per batch (make sure the oil returns to the proper temperature before frying each batch). Transfer the wings to a paper-towel-lined plate.
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet. Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 25-30 minutes.
- Transfer the wings to a serving platter and serve with sauce of your choice. Enjoy!