🍗 Buffalo wings
Buffalo wings are chicken wings fried until crisp and tossed in a sauce of vinegar-based cayenne hot sauce and melted butter. They are tangy, spicy and buttery, with crunchy skin and juicy meat. Wings are served by the dozen with celery sticks to cool the heat, as a bar snack, party food or game-day classic.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg chicken wings, split into flats and drumettes
- Oil for frying
- 120 ml cayenne hot sauce
- 60 g butter
- 1 tsp garlic powder, salt
- 4 celery stalks, cut into sticks
Method
- Pat the wings very dry and season with salt.
- Deep-fry at 180 °C for 10–12 minutes until crisp and cooked through; drain.
- Melt the butter with the hot sauce and garlic powder.
- Toss the hot wings in the sauce until coated.
- Serve at once with celery sticks.
How to make it lighter
- Bake the wings on a rack at 220 °C for 40–45 minutes instead of deep-frying.
- Halve the butter in the sauce and add more hot sauce for the same kick.
- Count 6–8 wing pieces as a portion and fill up on celery and other raw vegetables.
History
Buffalo wings are usually credited to the Anchor Bar in Buffalo, New York, in 1964, though other local cooks have also claimed them. They spread across the US in the 1980s and are now a fixture of sports bars worldwide; the city hosts an annual wing festival.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →