Buffalo Wings

Introduction

These crispy fried wings are coated in a smoky-hot sauce made with chipotle, tomato paste, and butter—ready in about 35 minutes from start to table. The chicken fries until golden and crunchy, then gets tossed in the sauce just before serving so the coating stays intact and clings well.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6–8 (48 wingettes)

Ingredients

• 48 chicken wingettes
• Oil for deep frying
• Poultry Shake, as needed
• ½ cup unsalted butter, melted
• ½ cup Smoky Chipotle Hot Sauce
• ¼ cup tomato paste
• 1 tbsp soy sauce
• Chili leaves, optional

Instructions

1. Sprinkle chicken with the Poultry Shake.
2. Heat the oil to 350 °F (180°C). Add the chicken pieces to the hot oil, and fry for 11 minutes. Drain on a cooling rack.
3. Meanwhile, combine remaining ingredients. Add wings and toss to coat and serve.
4. Garnish with the chili leaves, if desired.

Variations

Mild heat: Use half the amount of Smoky Chipotle Hot Sauce and add 2 tablespoons of apple juice to the sauce mixture for sweetness that balances the spice.

Garlic-forward: Stir 2 minced garlic cloves into the butter-sauce mixture for a savory depth that complements the chipotle smokiness.

Extra crispy coating: After draining the wings, toss them lightly with Poultry Shake a second time before adding the sauce; this creates a textured crust that resists sogginess.

Honey-sweetened: Add 2 tablespoons of honey to the sauce mixture to round out the heat with subtle sweetness without changing the overall flavor profile.

Tips for Success

Don’t skip the cooling rack. Draining wings on a paper-towel-lined cooling rack instead of a plate keeps the bottom side from steaming and losing crispness.

Toss just before serving. The sauce is best applied in the final minute so the crispy exterior doesn’t soften. If wings sit coated for more than a few minutes, they’ll begin to absorb moisture.

Use a thermometer for oil temperature. Wings fried at 350 °F will cook through in 11 minutes without browning too fast; if oil is cooler, they’ll absorb excess fat and feel greasy.

Combine your sauce while wings fry. This timing trick means everything is ready to toss the moment the wings drain, keeping them hot and maximizing texture.

Storage and Reheating

Fried wings are best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375 °F oven for 8–10 minutes until the exterior re-crisps; avoid the microwave, which will make them rubbery. Store any leftover sauce separately and warm it gently on the stovetop before tossing with reheated wings.

FAQ

Can I prepare the wings ahead of time?

Yes. You can coat the raw wings with Poultry Shake up to 4 hours ahead and refrigerate them. Fry them fresh when you’re ready to serve, which takes only about 15 minutes.

What if I don’t have Poultry Shake?

Substitute a seasoning blend of salt, black pepper, garlic powder, and paprika in roughly equal parts. Use about 1 tablespoon total per batch of wings.

Can I bake these instead of deep frying?

Baking will not achieve the same crispy, golden exterior that frying delivers. If you must bake, brush wings lightly with oil, place on a wire rack over a baking sheet, and bake at 425 °F for 30–35 minutes, stirring halfway through, then toss with sauce.

Is there a non-spicy version?

Replace the Smoky Chipotle Hot Sauce with an equal amount of tomato sauce or ketchup, and reduce the tomato paste to 2 tablespoons. This keeps the savory backbone while removing the heat.