Test Kitchen's Favorite Buffalo Wings Recipe

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 25 mins

Servings:

6 to 8

There’s nothing like a platter of truly stellar Buffalo wings on game day. The best Buffalo wings are exceptionally crisp yet tender and juicy within. Coated in a piquant, tangy sauce and served fresh from the fryer, they’re a crowd-pleasing snack that’s worth the extra effort. The key to a shatteringly crisp exterior? A cornstarch coating and two rounds of deep frying—first at a low temperature, then again with the heat cranked up to finish the job. Round things out with plenty of carrot and celery sticks and a homemade blue cheese sauce, which is much more delicious than anything you can buy bottled.

Why We Love Double-Fried Chicken Wings

At first glance, Buffalo wings may seem like a no-nonsense dish to make at home—after all, they're just wings cooked in oil, then tossed in a bit of sauce, right? Not the case, actually. Chicken wings, especially the flats, contain a higher fat-to-meat ratio than other cuts of chicken, and failing to render the fat sufficiently results in chewy, flabby skin and tough meat.

To fix that problem, we borrow a technique from Korean cooking. To make ultra-crisp Korean fried chicken, the pieces are fried twice. The first fry, in a lower temperature, renders the fat and thoroughly cooks the meat within. The second fry is all about the exterior, crisping up the skin for an audible, impossibly delicious crunch. And don't forget the resting step: Between fry sessions, we let the wings cool for 15 minutes which allows moisture to escape and the juices within the meat to redistribute.

To ensure your oil is at the correct temperature both times you fry the wings, it's crucial to use either a deep-fry or instant-read thermometer.

Directions

Make the Blue Cheese Dip:

In a bowl, stir together sour cream, mayonnaise, and lemon juice. Fold in blue cheese; season with salt and pepper. Cover and refrigerate until ready to serve, up to 1 day ahead.
Heat oil for wings:

Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320°F. Reduce heat to medium to maintain temperature.
Mix cornstarch salt and pepper in a bag and toss wings:

Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat.
Cook one third of wings:

With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320°, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes.
Heat butter, garlic, and cayenne:

Meanwhile, combine butter, garlic, and cayenne in a saucepan. Bring to a simmer over medium-high heat, stirring until butter melts; simmer 1 minute more. Remove from heat; discard garlic. Stir in hot sauce.
Fry one-third of wings a second time:

Increase heat to medium-high and bring oil in pot to 380°F. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of hot-sauce mixture; serve immediately with dip and vegetable sticks.
Fry remaining wings in two batches and toss with sauce:

Fry remaining wings in two batches, returning oil to 380°F in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.

How to Store and Reheat Buffalo Wings

These buffalo wings are best served immediately, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat them in the oven at 350 degrees or an air-fryer set to 375 degrees until hot and crispy.