I love fried food. There, I said it. I love crispy, crunchy, full of fat fried food. Especially chicken. All forms of fried chicken. Wings, buttermilk, nuggets. All of it.
This week, I decided to indulge that love and make a reasonable amount of wings. So, I went to Costco and bought a big bag of them from the freezer section. I figured that I would use whatever wings didn’t get eaten for chicken stock or something like that. When I was taking out wings to thaw, I counted based on the number of wings my hungry friends and I devour on our Tuesday night wing feasts at Buffalo Wild Wings (I know, I know, don’t judge). Usually each person eats between 10 and 15. Since it was going to be two people, I thought I would take out 30 to be safe….A big over calculation. It turns out, everything is bigger at Costco. Even individual wings. Those 30 wings got shared between myself, my friend who the wing night was planned with, AND my hungry housemate who stumbled upon our dilemma and graciously offer to help up eat our way out from under the massive mountain of wings I had prepared. We still had leftovers!
Usually, chicken wings are fried, tossed in sauce, and that’s it. I like to add an additional step of putting them under the broiler. There are two reasons for this change. One tasty and one practical.
- The tasty reason – When the sauce goes under the high heat of the broiler, it caramelizes and gets wonderfully sticky. The skin on the chicken gets even crispier. Then you douse them in sauce again so you have the sauciest, most delicious wings you can imagine.
- The practical reason – This is a trick I learned while preparing lots of food to football game parties. If you are going to put the wings under the broiler to crisp up, you can fry them earlier in the day and have the trays waiting for the perfect moment….This means no frying with hot oil while on a beer and football buzz. Safety first!
This Buffalo sauce is great and simple but you can also use whatever sauce you want. Pretty much any one with some sugar in it will get caramelized in the same way under the broiler. I like to do half of my wings with this Buffalo and half with Sweet Chili sauce straight out of a bottle. That way, it looks like I put a lot of work into the sauces but I really didn’t have to do much at all. Win!
Buffalo Chicken Wings
- 30 chicken wings
- vegetable oil, for frying
- ½ cup cornstarch
- 1 tbsp garlic powder
- 1 tsp ground black pepper
- 3 tbsp butter
- 3 cloves garlic, crushed
- 2 tbsp worchestershire sauce
- 2 cups hot sauce, Frank’s Red Hot or Texas Pete
- Heat the oil in a large pan over medium high heat (if you are going to fry the chicken wings while they are still partially frozen, heat the oil on high)
- Make the sauce: In a small sauce pan, melt the butter; add the garlic and saute until golden; add hot sauce and worcestershire; heat to a simmer; reduce to low heat to keep warm
- Working in batches, dust the chicken wings with cornstarch, pepper, and garlic powder; fry until cooked, approx 5 minutes; remove from the oil and toss in a large bowl with the Buffalo sauce
- Preheat the broiler to high; line a cookie sheet with aluminum foil; arrange the chicken wings and cook until the skin is browned and sauce is bubbling, approx 2 minutes; toss in sauce again (optional but it makes them extra saucy and delicious)