This delicious and crispy Buffalo wings recipe from Martha Stewart is a must-try for any wing lover! Perfectly fried until golden and tossed in a hot, buttery, and tangy sauce, these wings are ideal for game nights, parties, or a fun weekend treat. Serve with a creamy blue cheese dip and crunchy veggies for the ultimate flavor combo!
Recipe Ingredients:
- Blue Cheese Dip
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 tablespoons fresh lemon juice
- 3 ounces Danish blue cheese, crumbled (about ½ cup)
- Kosher salt and freshly ground pepper
- Wings
- Corn or other vegetable oil, for frying
- ¼ cup cornstarch
- Kosher salt and freshly ground pepper
- 3 pounds whole chicken wings, room temperature, patted dry
- 6 tablespoons unsalted butter
- 2 garlic cloves, smashed and peeled
- Pinch cayenne pepper
- ¾ cup Frank’s RedHot sauce
- Carrots and celery sticks, for serving
How To Make Buffalo Wings?
- Make the Blue Cheese Dip: In a bowl, stir together sour cream, mayonnaise, and lemon juice. Fold in the crumbled blue cheese, then season with salt and pepper. Cover and refrigerate until ready to serve, up to 1 day in advance.
- Heat the Oil for Frying: Pour about 5cm / 2 inches of oil into a large, heavy-bottomed pot, making sure it is no more than one-third full for safety. Heat over medium-high until a deep-fry thermometer reads 160°C / 320°F. Reduce heat to medium to maintain temperature.
- Coat the Wings: In a large resealable plastic or brown paper bag, mix the cornstarch, 2 tsp salt, and ¼ tsp black pepper. Add the wings, seal the bag, and shake vigorously to coat evenly.
- First Fry: Using a slotted spoon or a Japanese spider, lower ⅓ of the wings into the hot oil, stirring occasionally. Fry for 6-8 minutes or until cooked through and the oil temperature returns to 160°C / 320°F. Transfer to a wire rack set over a rimmed baking sheet. Repeat with the remaining wings in two more batches. Let the wings cool completely for 15 minutes.
- Prepare the Buffalo Sauce: In a small saucepan over medium-high heat, melt the butter with the garlic and cayenne pepper. Let it simmer for 1 minute, then remove from heat and discard the garlic. Stir in the hot sauce until well combined.
- Second Fry: Increase the oil temperature to 195°C / 380°F. Fry the wings again in batches for 5-7 minutes, stirring occasionally, until crispy and golden. Transfer back to the wire rack and let excess oil drain for 30 seconds.
- Toss and Serve: In a large bowl, toss each batch of wings with ⅓ of the hot sauce mixture. Serve immediately with blue cheese dip, carrot, and celery sticks. If serving all at once, keep the wings warm in a 110°C / 225°F oven and toss with the sauce just before serving.
Recipe Tips:
- Double Fry for Extra Crispy Wings : The secret to crispy Buffalo wings is frying them twice! The first fry cooks the wings through, and the second fry at a higher temperature makes them extra crispy.
- Let the Wings Cool Before the Second Fry : After the first fry, let the wings rest for 15 minutes. This helps them crisp up better when frying the second time.
- Use Fresh Oil for the Best Flavor : Old oil can give the wings a burnt or off taste. Use fresh vegetable oil for the best results.
- Don’t Overcrowd the Pan : Frying too many wings at once will drop the oil temperature, making the wings greasy instead of crispy. Cook in small batches for the best texture.
- Toss Wings in Sauce Right Before Serving : To keep the wings crispy, don’t toss them in sauce too early. Coat them just before serving so they stay crunchy and flavorful!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Buffalo wings cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: After cooling, spread the wings in a single layer on a baking sheet and freeze for 1 hour. Then, transfer them to a freezer-safe bag or container and store them for up to 3 months.
- Reheat: Set the air fryer to 180°C / 360°F. Arrange the wings in a single layer and heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy again.
Nutrition Facts
- Calories: 258
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 107mg
- Sodium: 195mg
- Potassium: 296mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 33g
Check out More Recipes:
Martha Stewart Buffalo Wings
Description
This delicious and crispy Buffalo wings recipe from Martha Stewart is a must-try for any wing lover! Perfectly fried until golden and tossed in a hot, buttery, and tangy sauce, these wings are ideal for game nights, parties, or a fun weekend treat. Serve with a creamy blue cheese dip and crunchy veggies for the ultimate flavor combo!
Ingredients
Instructions
- Make the Blue Cheese Dip: In a bowl, stir together sour cream, mayonnaise, and lemon juice. Fold in the crumbled blue cheese, then season with salt and pepper. Cover and refrigerate until ready to serve, up to 1 day in advance.
- Heat the Oil for Frying: Pour about 5cm / 2 inches of oil into a large, heavy-bottomed pot, making sure it is no more than one-third full for safety. Heat over medium-high until a deep-fry thermometer reads 160°C / 320°F. Reduce heat to medium to maintain temperature.
- Coat the Wings: In a large resealable plastic or brown paper bag, mix the cornstarch, 2 tsp salt, and ¼ tsp black pepper. Add the wings, seal the bag, and shake vigorously to coat evenly.
- First Fry: Using a slotted spoon or a Japanese spider, lower ⅓ of the wings into the hot oil, stirring occasionally. Fry for 6-8 minutes or until cooked through and the oil temperature returns to 160°C / 320°F. Transfer to a wire rack set over a rimmed baking sheet. Repeat with the remaining wings in two more batches. Let the wings cool completely for 15 minutes.
- Prepare the Buffalo Sauce: In a small saucepan over medium-high heat, melt the butter with the garlic and cayenne pepper. Let it simmer for 1 minute, then remove from heat and discard the garlic. Stir in the hot sauce until well combined.
- Second Fry: Increase the oil temperature to 195°C / 380°F. Fry the wings again in batches for 5-7 minutes, stirring occasionally, until crispy and golden. Transfer back to the wire rack and let excess oil drain for 30 seconds.
- Toss and Serve: In a large bowl, toss each batch of wings with ⅓ of the hot sauce mixture. Serve immediately with blue cheese dip, carrot, and celery sticks. If serving all at once, keep the wings warm in a 110°C / 225°F oven and toss with the sauce just before serving.
Notes
- Double Fry for Extra Crispy Wings : The secret to crispy Buffalo wings is frying them twice! The first fry cooks the wings through, and the second fry at a higher temperature makes them extra crispy.
- Let the Wings Cool Before the Second Fry : After the first fry, let the wings rest for 15 minutes. This helps them crisp up better when frying the second time.
- Use Fresh Oil for the Best Flavor : Old oil can give the wings a burnt or off taste. Use fresh vegetable oil for the best results.
- Don’t Overcrowd the Pan : Frying too many wings at once will drop the oil temperature, making the wings greasy instead of crispy. Cook in small batches for the best texture.
- Toss Wings in Sauce Right Before Serving : To keep the wings crispy, don’t toss them in sauce too early. Coat them just before serving so they stay crunchy and flavorful!
Martha Stewart Buffalo Wings