Simple Buffalo Wings are just that, simple to prepare and cook. I love these whether it be as main course, side dish, a snack or part of a bbq. The chicken wings work well. You might also like to try our other chicken wings recipes including Teriyaki wings, Thai, Bourbon and San Francisco Wings to name a few.
There’s something inherently satisfying about a plate of perfectly crispy Buffalo wings, glistening in spicy sauce, and accompanied by indulgent dips. Simple Buffalo Wings are a dish that strikes the perfect balance between heat, tang, and creamy coolness—a quintessential snack for gatherings, game nights, or even solo indulgence. Let’s explore the art behind this iconic dish and what makes it such a timeless favourite.
The Chicken Wings: A Crispy Canvas
The foundation of Simple Buffalo Wings lies in their preparation. The wings, stripped of their tips to avoid sharp, brittle edges, are patted dry and brought to room temperature. This step is crucial for achieving a crispy exterior during frying. Twice-fried for perfection, the wings are first cooked at a lower temperature to ensure tenderness, then fried again at a higher heat for that irresistible crunch. The result? Juicy chicken encased in a crackling shell, ready to soak up the vibrant hot sauce.
The Hot Sauce: Where Heat Meets Harmony
Buffalo sauce is more than just spice—it’s a symphony of flavours. In this recipe, butter, garlic, and cider vinegar join forces with a splash of sugar and your favourite hot sauce. The butter provides a silky richness, while the vinegar and sugar balance the heat with a tangy, subtle sweetness. The aroma of garlic ties it all together, creating a sauce that clings beautifully to the wings without overpowering their natural flavour.
The Blue Cheese Sauce: A Cooling Counterpart
The perfect partner to the fiery wings, the blue cheese sauce is all about indulgence. Creamy blue cheese, tangy buttermilk, and rich crème fraîche come together in a smooth blend, punctuated by a hint of cider vinegar for depth. This dip isn’t just a complement—it’s a cooling respite that tempers the heat of the wings while adding a luxurious, tangy note.
The Process: A Little Effort, Big Reward
While Simple Buffalo Wings may seem like a labour of love, the process is straightforward, with each step contributing to the dish’s final perfection. From frying the wings in small batches for consistent crispiness to warming the sauce just before serving, attention to detail ensures a plate that’s as visually appealing as it is delicious.
Serving Suggestions: The Ultimate Feast
Serve your wings generously coated in hot sauce, with the blue cheese dip on the side. Add some crunchy celery sticks or carrot batons for a refreshing contrast. Whether you’re presenting them on a platter for sharing or piling them high in individual bowls, Buffalo wings always steal the spotlight.
Simple Buffalo Wings are more than just food—they’re an experience. The interplay of crispy, saucy wings and creamy, tangy dip creates a flavour explosion that keeps everyone coming back for more. This dish, with its timeless appeal, is a reminder of how simple ingredients, when treated with care, can create something truly extraordinary.
Simple Buffalo Wings
A recipe that is perfect indoors and out
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Servings: 4 People
Calories: 569kcal
Ingredients
The wings
- 1 kg Chicken Wings remove tips
- Salt to taste
- Pepper to taste
- Vegetable Oil for frying in pan
The Hot Sauce
- 2 – 3 cloves garlic peel/crush
- 1 tsp caster sugar
- 1 tbsp cider vinegar
- 50 g butter soft
- 140 ml hot sauce your favourite
The Blue Cheese Sauce
- 100 g blue cheese creamy
- 100 ml buttermilk
- 150 ml crème fraiche
- 1 tsp cider vinegar
Instructions
- I always trim the chicken wings by cutting off the end tip. This can get very brittle and sharp in frying.1 kg Chicken Wings
- Pat dry the wings with kitchen paper and bring to room temperature
- To start with making the hot sauce, add the butter to a small saucepan over a medium heat.50 g butter
- Once melted, add the crushed garlic and cook briefly for no more than 2 minutes. You don’t want to burn the butter or garlic so continually stir.2 – 3 cloves garlic
- Then add the vinegar, sugar and hot sauce and thoroughly combine.1 tbsp cider vinegar, 140 ml hot sauce, 1 tsp caster sugar
- Carefully taste the mixture and season with salt and pepper to your tastes.Salt, Pepper
- You will need to rewarm the sauce once the wings have been cooked.
- To make the blue cheese sauce, place all of the ingredients into a glass mixing bowl and blend together until smooth. Hence the reason the onion has to be finely chopped so there are no chunks.100 g blue cheese, 100 ml buttermilk, 150 ml crème fraiche, 1 tsp cider vinegar
- Turn on the deep fat fryer and set to 160C. When the temperature has been reached, carefully cook the chicken wings in small batches for 10 minutes.Vegetable Oil
- When all of the wings have been cooked, raise the temperature to 190C and fry the chicken wings for a further 2 – 3 minutes. They should be a lovely deep crown with a crispy skin.
- Carefully remove the chicken wings and place on kitchen paper to drain.
- Using the warmed hot sauce, pour over the chicken wings in bowls or platters.
- Serve with the blue cheese sauce as a dip.
Notes
I like to use a very hot sauce in this recipe but choose the one you enjoy.
Nutrition
Calories: 569kcal | Carbohydrates: 6g | Protein: 32g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1470mg | Potassium: 382mg | Fiber: 1g | Sugar: 4g | Vitamin A: 801IU | Vitamin C: 29mg | Calcium: 190mg | Iron: 2mg
10 comments
Wings with a choice of dip. Heavenly
The wings were super crispy, and the hot sauce was perfectly balanced. The blue cheese dip is a game changer—it tasted better than anything I’ve had at restaurants.
The blue cheese dip is creamy and rich, offering the perfect cool contrast. My family couldn’t get enough—we’ll definitely make this again for our next gathering.
I’ve made wings before, but these are next level. The double frying gives them the perfect crunch, and the sauce was rich, tangy, and just spicy enough. The blue cheese dip was creamy and smooth, cutting through the heat like a dream. I’ll definitely be making these again.
Double frying and making two dips does take some time, but the result was worth every minute.
The hot sauce clings beautifully to the wings, and the hint of garlic really comes through. The blue cheese dip was a little thick for my liking, but it was easy to adjust with a touch more buttermilk. A hit at our game night
These wings are a knockout! The double frying method makes them irresistibly crispy, while the hot sauce has just the right mix of heat and tang.
The wings were incredibly crispy, and the hot sauce was super flavourful, but it was a bit too spicy for some of my guests. Next time, I’ll tone down the heat a little. The blue cheese dip, however, was a universal hit—smooth, tangy, and utterly delicious.
The hot sauce had just the right kick without being overwhelming, and the blue cheese dip cooled things down beautifully. The crispiness of the wings after double frying made all the difference.
These wings turned out better than anything I’ve had at a pub! The hot sauce was buttery and tangy, with just enough spice to make you reach for the dip. Speaking of which, the blue cheese sauce was divine. My friends thought I’d ordered takeout.