Gourmets and lovers of organizing a "holiday for the stomach" will certainly not mind trying the "buffalo" (or "buffalo") chicken wings, alluring with an appetizing aroma, crispy crust, juicy meat and burning with a fiery sweetish-spicy taste. This favorite American dish is most often deep fried and served in many bars, pubs and fast food restaurants in the United States.

In fact, the dish represents a classic fast food. The wings are fried in hot oil with the addition of spices, after which they are flavored with a spicy Buffalo sauce, which is prepared on the basis of tomatoes (tomato paste), hot red pepper, oil and garlic. Several flavors are poured in tomato sauce at once - sweet, sour, salty and spicy.

Other options for serving wings are also known, for example, with blue cheese sauce (based on blue cheese with blue cheese) or with garlic sauce. In eateries, these fried wings are usually ordered with beer. In company with them, a vegetable cut, consisting of celery and carrots, chopped into strips, usually flaunts on a plate.

The original recipe calls for frying the wings in one of two ways - breaded and uncoated. You can cook them right away, or you can pre-flavor the meat pieces with spices and marinate for half an hour. Focus on your taste.

It is not known for certain who exactly came up with the recipe for a wonderful snack, but Native Americans claim that the first fries wings with spicy tomato sauce were served in the early 60s of the 20th century at the Anchor bar, located in the city of Buffalo (Northwest New York).

According to one version, the hostess of the establishment was waiting for her son and his friends to visit, and decided to cook a delicious dinner from the ingredients that were at hand.

According to another version, the owners of the diner were trying to correct the oversight of the suppliers who bought too many chicken wings. It was necessary to urgently figure out how to use raw materials and not incur losses.

Whatever it was, the dish from the first days became a success, and its recipe quickly spread throughout the world. In honor of the popular delicacy, Americans even came up with the holiday "Chicken Wings Day", which is celebrated on July 29th.

Classic deep fried recipe

I suggest frying the wings in flour breading, thanks to which a crispy golden crust will appear on the surface of the skin, while the meat inside will remain tender and juicy. Both wheat flour and corn flour will do. Breading can also be made from crushed crackers of very fine grinding. Coarse breading will not work, as it will crumble from the smooth surface of the skin, and burn in the oil. For a more crispy and airy crust, we recommend replacing part of the breaded flour with potato or corn starch.

Ingredients:

  • chicken wings - 1 kg
  • flour - 6 tbsp. l.
  • dried paprika, powdered - 1 tsp. (without slide)
  • finely ground salt - ½ tsp.
  • ground black pepper - ½ tsp.
  • ground red hot pepper - ¼ tsp.
  • refined sunflower oil, odorless - 2 tbsp. (for deep fat)

for the buffalo tomato sauce:

  • butter - 50 g
  • granulated sugar - 1.5 tbsp. l.
  • tomato paste (can be replaced with ketchup, tomato sauce) -3 tbsp. l.
  • garlic - 1 clove
  • salt - ¼ tsp
  • red hot pepper (dry ground) - ¼ tsp. or to taste (can be replaced with 1 teaspoon of chili or tabasco sauce).

How to cook

Fresh wings must be washed and cut into three parts at the joints. For the dish, we will use only the massive upper and middle parts of the wing, while the lower part will be left for cooking the broth. There is very little meat in it, almost only skin and bones.

Pat the wing phalanges dry with paper towels. Rub them with salt and black pepper. Leave to soak for 20 minutes. If time is limited, start breading and frying right away.

To prepare the breading, mix flour, red hot pepper and dried ground paprika. Add a pinch of salt, mix everything.

Wings should be breaded on all sides. It is very convenient to do this in a plastic bag. Put chicken pieces, breading in it, tie it up and shake it thoroughly in different directions. At the same time, the kitchen will remain clean, and the breading will “lie down” well on the surface of the skin.

Pour vegetable oil into a saucepan with a thick bottom (deep fryer, stewpan, cauldron). Turn on the fire and heat the oil well. Check its temperature by throwing a piece of bread into it - the hot oil should start to sizzle, and the bread crumb should start to fry.

In the hot oil, start laying out the wings in turn. Fire - medium or slightly less. Depending on the width of the bottom of your pan, you can fry 5-8 pieces or more at the same time. There should be enough oil so that the pieces of wings are immersed in it by at least 2/3. The average frying time is 10-12 minutes.

Ready wings should acquire a beautiful golden crust on both sides. It is convenient to take out the ruddy pieces with a slotted spoon so that the fat drains. Lay the wings on a paper towel to soak up the excess oil.

While the wings are cooling, prepare the buffalo sauce. Put the butter in an iron bowl (small saucepan) chop into cubes. Add sugar, melt it with butter over a fire until the crystals disappear. Add the tomato as soon as the solution starts to boil. While stirring, bring everything together to a boil, but do not boil, so that the structure of the sauce does not become layered. Turn off the fire.

Grate the garlic or crush with a press, add to the sauce. Add a pinch of hot pepper. Mix everything and bring to a boil again and immediately turn off the heat.

Put the finished wings on a dish, pour the sauce. You can also serve the sauce separately in a gravy boat to dip the ruddy pieces of wings into it.

No cutlery is placed on the table when serving wings. They are eaten exclusively with their hands, dipped in their favorite sauce. Happy enjoying the treat!

Cooking method in a frying pan

Delicious fried chicken wings can also be cooked in a pan - the crust will turn out to be no less appetizing, and the dish itself will be much healthier than deep-fried. And the main component is spicy tomato sauce, we will certainly make it according to the original recipe.


Chicken wings prepared according to this recipe are tasty, juicy and very fragrant. Cooking them is quite simple, even easy. Almost everyone loves chicken wings, so this recipe can be safely prepared for the family, both for lunch and dinner. As a side dish, of course, boiled, fried potatoes or mashed potatoes are ideal, but with boiled rice or pasta it will also be very tasty. Also, wings according to this recipe are an ideal beer snack option for our men, especially during various sports programs, when it is impossible to drag them away from the TV and drive them into the kitchen for dinner.

Recipe Information

  • Cuisine:American
  • Type of dish: second course
  • Cooking method: frying
  • Servings:2
  • 40 min

Ingredients:

Cooking

Rinse chicken wings thoroughly under running water and pat dry with paper towels. Cut each wing into three pieces at the joints.


Heat a frying pan, pour vegetable oil into it, fry the chicken wings on both sides until golden brown.


Transfer the fried wings to a plate. Chop the onion and garlic, fry in the oil in which the wings were fried.


Mix tomato sauce (any, your favorite) with a glass of water, pour into a pan with onions and garlic.


Add vinegar (preferably apple cider), soy sauce, Worcestershire sauce, salt and pepper to taste.


Cook the tomato sauce for 5-7 minutes over low heat, otherwise it may burn. Over time, the sauce will thicken a little. Taste it, if it is sour, you can add quite a bit of sugar. Gently toss the wings in the sauce, cover and cook over low heat for 15 minutes.


Serve the wings in tomato paste hot with mashed potatoes or any other favorite side dish.



Buffalo wings recipe in the oven

Especially for supporters of a healthy diet and opponents of deep-frying, we suggest taking note of an alternative way to cook the famous wings. It's about baking in the oven.


Turn on the oven, and while it is heating, prepare the meat.

Pepper, salt and bread the chicken wing pieces in the same way as described in the Deep Frying recipe. Grease a baking sheet with vegetable oil and place the wings on it. From above, lightly grease each piece of phalanx with vegetable or melted butter using a silicone brush.

Put the baking sheet in the oven and bake the delicacy at a temperature of 180-200 degrees for 30-40 minutes. The finished wings will turn golden in color, and when pierced with a fork or a toothpick, pink juice will not flow out of them.

Transfer the wings to a dish, pour over the sauce.

The meat will turn out tastier if you marinate it for an hour in kefir with spices before cooking.

By the way, you can cook not only Buffalo spicy tomato sauce for the dish. Baked or fried spicy wings go very well with garlic sauce or blue cheese.

Blue cheese sauce recipe

The main component of the sauce is blue cheese, thanks to which dishes acquire a unique spicy taste and aroma. This sauce is served with meat, fish and vegetable dishes. The sauce is prepared very quickly, literally on the go and does not require heat treatment. The sauce can be made ahead of time and stored in the refrigerator for up to 2 days.

Ingredients:

  • blue cheese - 120 g
  • sour cream 20% fat - 120 ml
  • ground nutmeg - pinch
  • lemon juice - 1 ½ tbsp. l.
  • ground black pepper - a pinch
  • salt - a pinch.

Cooking

Cheese should be grated on a fine grater and sprinkled with lemon juice.

Add sour cream, spices and salt to cheese and lemon juice. Beat the mass with a fork or whisk.

Sour cream in the recipe can be replaced with classic unsweetened yogurt, mayonnaise.

After all the components of the sauce are thoroughly mixed, the sauce can be considered ready. It remains only to cool for 30 minutes and can be served.

A tasty company for this dish, as a rule, is stalks of petiole celery, cut into pieces, as well as carrots, chopped into cubes. A great alternative can be a salad of grated celery root, Korean carrot salad.

Useful video

This is a recipe from an American chef. He is cooking a dish in the oven. And while the wings are cooking, he manages to cook 2 sauces. Tomato Buffalo, which fills the wings. And cheese - for dipping snacks in it.

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If you have not tasted the buffalo sauce served with the famous fried wings while traveling in the USA, then you have not seen the real America. First cooked at the Anchor Bar in Buffalo, the delicious chicken wings made their way to all food outlets in the United States in the early 1960s.

The iconic dish of American football fans involves a noisy company, an endless beer river and huge portions of french fries. Buffalo wings in such an environment go with a bang, and with them the legendary sauce, spicy, spicy and incredibly tasty. Why is it so good that not a single menu of local bars can do without it?

It is difficult to find a recipe for the first composition of gravy prepared half a century ago. Despite the fact that in the bars of America it is prepared everywhere, only the name remains unchanged in it. Recipes do not differ dramatically, but each cook has his own "zest". We offer you to cook one of the best variations of the legendary gravy.

buffalo sauce recipe

The list of ingredients is long, but we can not refuse any. The taste bouquet will be incomplete if we deprive it of at least one of the aromas. The subtlety of the preparation of buffalo sauce lies in the fact that it is carefully assembled from many components.

Ingredients according to the recipe:

  • ready-made hot sauce (to your taste) - 0.5 cups;
  • rice vinegar - about half a glass, but no more;
  • ground chili pepper - 1 tablespoon;
  • sweet paprika - ½ teaspoon;
  • smoked paprika - ¼ teaspoon;
  • dried onion (powder) - ½ teaspoon;
  • cayenne pepper (powder) - ½ teaspoon;
  • honey - ½ teaspoon;
  • salt - ¼ teaspoon;
  • cornstarch - 1 tbsp. spoon;
  • dried garlic (powder) - ¼ teaspoon;
  • Worcestershire sauce - ¼ teaspoon;
  • ground celery seeds with salt - ½ teaspoon;
  • butter (unsalted) - 4 tbsp. spoons.

The process of preparing the sauce will appeal to housewives who love to “conjure” in the kitchen. You won’t be able to mix the gravy quickly, you will have to combine its ingredients step by step. If everything is ready, then let's start:

  1. Take a very deep bowl and pour the prepared hot sauce into it. Add rice vinegar to it and stir them with a whisk until completely dissolved in each other.
  2. Add sweet and smoked paprika, dried onion, chili pepper, cayenne pepper and salt to the resulting mass. Let's mix everything.
  3. Add honey to corn starch and mix. Place in bowl with other ingredients. Pour in the Worcestershire sauce. Lay the last spices, garlic and celery seeds. So, everything seems to be collected.
  4. Now we need a big pot. We send butter to the bottom of the pan. Turn on the fire to the middle position, melt the butter.
  5. Add to the melted butter a mixture of products from a deep bowl. Reduce the heat to low and simmer the gravy for 10 minutes. Turn off the stove, serve hot sauce to the wings or other dish for which you prepared it.

It took us about 30 minutes to prepare. The amount of prepared sauce can be enough for 5-6 servings of wings.

Permissible changes

If the taste of the prepared gravy does not suit you, you can make changes to its recipe. For example, adding 4 tablespoons of brown sugar will give you a sweet dressing option, while adding oregano or white pepper will give you a flavor that goes great with pork or fish.

A little imagination, and the gravy easily turns into a fragrant barbecue marinade. Keep in mind just one thing: there are so many different spices in the gravy recipe, try not to overdo it so that they do not clog each other.

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Classics and a bit of history...

Hockey fans will immediately plow me, because the Wings are either from Detroit or the Soviets.
The rest will shrug their shoulders in bewilderment and say - “Yes, let this Bukhalo flap its wings and fly away somewhere ...”.
What am I? Yes, I don’t give a fuck, but let it fly, anyway, they pissed off the youth there.
But still, on mature reflection, the wings can be left, because the American folk zhrach, and beer is not at all bad.

The recipe itself appeared in Buffalo, in the Anchor bar, in the early 60s of the last century, and soon spread throughout Pindostan, and then around the world.
Although, there is nothing so mega-super in them. Well, wings are like wings.
Cooking is within the power of any petist, and generally not “twisted hare kidneys” ...

per kilo wings it will take a little butter, spicy sauce(originally used by Frank's Red Hot, but in principle any hot sauce containing vinegar. Yes, even without vinegar - you can add a small one yourself), one or two cloves garlic.
Traditionally eat wings with sliced celery And carrots, dipping vegetables in a special "dunk" based on moldy cheese so let's take one stalk of celery and one carrot.

We divide the wings, as usual, into three piles.

These are the trimmings, in the smallest pile, I do not throw away, but cook the broth on them, which I then use in stir fries.
Traditionally, wings are deep-fried.
Although recently, due to the general obesity of Americans, they began to cook them in the oven, hoping that borzhom would help with a fallen off liver.
But we konaztsam, put on it.

We heat up a couple of glasses of oil and fry the wings, in batches, without overloading the pan.

Fry until golden crispy and transfer to a wire rack.

While frying, make dipping. There are many recipes for this crap.
Here's a good one:
3/4 cup mayonnaise(Daty gives a standing ovation, I hope)
1 tooth garlic
a little chopped parsley,
Half a glass sour cream,
According to st.l lemon juice And vinegar,
½ cup crumbled blue cheese,
Salt to taste and pepper.
It is advisable to make it in advance, as it is good to leave the resulting burda in the refrigerator for at least an hour so that the right taste develops.

While the wings are still warm, heat a little butter in a pan, throw in the crushed garlic, fry until fragrant and throw in the wings.

After deep-frying, the skin on the wings dries up and absorbs the surrounding reality with terrible force. Stir quickly to coat the wings with garlic butter,
Salt and pepper. These are plain wings.
Pour 3-5 tbsp. sauce and stir quickly. We do not allow the complete evaporation of vinegar and softening of the skin.

If the sauce is without vinegar, then pour a couple of tsp along with it.
We get "medium" (mild) wings.
To increase the spiciness to "hot" (hot) and "suicidal" (suicide), simply add ground Cayenne pepper.
We dump it on a plate and use it, quenching the sharpness with beer and vegetables with a poppy.

Decided to cook Buffalo Chicken Wings? Then do not deviate from the classic canons that lovers of this legendary dish observe and adhere to.
Recipe content:

Buffalo wings have a controversial history. At the same time, all versions of their origin are connected with the Anchor bar in Buffalo, New York, but with slight differences in details. And although the history of the dish is confusing, the dish has a clear consistent recipe, deviation from which the locals consider a gastronomic crime. Having determined to cook Buffalo, you must follow the classic canons of local cooking.

Buffalo chicken wings have gained popularity all over the world due to a special cooking method. First, they are rolled in flour with spices, then deep-fried and placed in a hot sauce. But in order for them to please with an incredible colorful taste and spicy aroma, you need to know certain secrets.

Buffalo wings - cooking secrets


And although the recipes for buffalo wings may vary slightly, the subtleties of cooking always remain the same.
  • Buy chicken parts of medium size: do not take wings that are too small.
  • Chicken wings are always cut into three pieces at the joints. The sharp tip is not used for the recipe, but is left for other dishes. The rest of the pieces go to Buffalo.
  • Pierce the wings in several places before marinating to get softer and more tender meat.
  • In the tomato marinade for buffalo wings, use brown sugar instead of white. So it will be tastier.
  • Marinate the wings for at least 2-3 hours, but you can leave them in the marinade all night.
  • The real dish is deep-fried. Frying the wings in boiling oil produces a crispy crust.
  • For deep-frying, you will need a thick-walled pan and refined oil.
  • How crispy the wings will be depends on the temperature of the heating of the oil.
  • Local chefs use double roasting. First, they are fried at 120 degrees, allowed to cool and thrown for several minutes in heated oil up to 200 ° C. Repeated frying gives an incredibly crispy crust.
  • Since so many people are into a healthy lifestyle lately, deep-frying is neglected in an attempt to make the recipe healthier. To do this, use the oven, and for a crisp - breading. This modification has already become popular, but this is already a departure from the classics.
  • Buffalo wings are no less successfully cooked on the grill or grill.
  • If the dish is left uneaten. The next day, sprinkle it with water, put it in a pan, cover and heat over low heat.
  • Buffalo wing sauce is always an integral part of the dish. For its preparation, everything is mixed in a row. At the same time, it is considered a gross mistake to supplement it with coconut, stout, sesame seeds.
  • The classic sauce for wings is prepared from two components: butter and Frank's Red Hot sauce. The products are mixed in a ratio of 1/3 to 1/2. For a spicier taste, the amount of sauce is increased, soft - add quite a bit.
  • Another feature of the dish: despite the fact that the wings are dipped into the sauce, they are served along with the dipping sauce.
  • The wings are usually served with Ranch dips, as well as the traditional Blue Cheese sauce, which is prepared on the basis of blue cheese.
  • The classic addition to the wings is celery stalks and carrots. They add freshness and smooth out the spiciness of the dish.

Buffalo wings: a classic recipe


The traditional sauce for Buffalo is BBQ. But you can also use a vegetable marinade based on chopped onions, bell peppers, ketchup and honey.
  • Calorie content per 100 g - 385 kcal.
  • Servings - 5
  • Preparation time - 2 hours marinating, 30 minutes baking

Ingredients:

  • Chicken wings - 1.5 kg
  • Apple bite - 1 tbsp
  • Ketchup - 200 g
  • Brown sugar - 100 g
  • Tabasco - 1 tbsp
  • Soy sauce - 1 tsp

Step by step recipe for the classic buffalo wings recipe:

  1. For the sauce, mix ketchup, sugar, vinegar, Tabasco, soy sauce. Divide the mass into two parts.
  2. Wash the chicken wings, pat dry with a paper towel and divide the wings into several parts. Do not use the smallest part.
  3. Marinate the wings in one part of the sauce and leave for a couple of hours in a cool place.
  4. Cover a baking sheet with foil, place a wire rack on top and lay out the pickled wings.
  5. Spread the rest of the marinade over the wings.
  6. Bake the meat in a preheated oven at 175°C for half an hour.
  7. When cooking, turn the wings over and brush with the remaining sauce.

Buffalo Chicken Wings: The Original Recipe


The original Buffalo recipe is very easy to make. To surprise guests with an excellent dish, strictly follow the recipe and all recommendations.

Ingredients:

  • Wings - 1 kg
  • Butter - 50 g
  • Brown sugar - 3 tbsp
  • Hot sauce - 2 tbsp.
  • Pepper - a pinch
  • Salt - a pinch
  • Chile - 1 tbsp.
  • Carrot - 1 pc.
  • Celery - 1 pc.
  • Flour - 100 g
  • Cayenne pepper - 1 tsp
  • Paprika - 0.5 tsp
  • Olive oil - for frying
Step by step recipe for the original Buffalo Chicken Wings recipe:
  1. Wash the wings and divide into parts, do not use the extreme phalanx.
  2. For breading, combine flour, paprika, cayenne pepper, salt, and black pepper. Pour the mixture into a plastic bag.
  3. Add the chicken and shake the bag to evenly distribute the mixture over the meat.
  4. Heat a large amount of olive oil in a frying pan and fry the chicken until golden brown.
  5. Lay the meat out on a paper towel.
  6. For the buffalo sauce, mix melted butter with brown sugar, garlic, salt and pepper.
  7. Mix the mixture with the wings so that it completely covers the product.
  8. Serve the dish hot.


To cook Buffalo deliciously, while reducing the calorie content, the meat can be baked in the oven. The recipe is distinguished by pre-marinating, then baking on a baking sheet in the oven and dipping in a hot spicy marinade.

Ingredients:

  • Chicken wings - 12 pcs.
  • Kefir - 500 ml
  • Salt - 10 g
  • Pepper - a pinch
  • Garlic - 3 cloves
  • Chili sauce - 30 ml
  • Sugar - 3 tablespoons
  • Cayenne pepper - 1 tsp
  • Paprika - 0.5 tsp
  • Flour - 150 g
  • Wine vinegar - 3 tbsp.
  • Butter - 50 g
Step by step cooking buffalo wings in the oven:
  1. Wash the wings, dry and cut into pieces.
  2. For the marinade, mix kefir, salt, garlic, black pepper, chili sauce.
  3. Dip the chicken in the marinade and leave for 20 minutes.
  4. Grease a baking sheet with oil and lay out the wings.
  5. Send them to a preheated oven to 200 ° C for 20 minutes. Then turn over and fry for another 20 minutes.
  6. For the Buffalo Sauce, melt the butter, press the garlic, chilli sauce, wine vinegar, paprika, salt, and sugar.
  7. Put the finished wings on a dish and fill with dressing.


Grilled buffalo is not quite a traditional recipe, because. there is no deep fat, but it can be considered traditional, because. baked chicken wings served with spicy sauce.

Ingredients:

  • Chicken wings - 1.2 kg
  • Salt - 1.5 tsp or to taste
  • Vegetable oil - 2 tbsp.
  • Butter - 1/2 tbsp.
  • Spicy Tabasco sauce - 12 tbsp.
  • Sugar - 1 tsp
  • Garlic powder - 1 tsp
  • Black pepper - 1 tsp
Step by step cooking Buffalo wings on the grill:
  1. To prepare the sauce, mix butter, Tabasco sauce, sugar, garlic powder, black pepper.
  2. Put the products on the fire and keep until the butter melts.
  3. Stir the sauce and turn off the heat. If the sauce thickens, heat it up, stirring, but don't bring it to a boil. It must always remain liquid.
  4. Wash chicken wings, dry and cut into 3 parts.
  5. Rub them with salt and melted vegetable oil.
  6. Arrange them on the grill in a single layer and cook over low heat.
  7. Turn wings over and brush with Buffalo sauce. Close the rack and bake the buffalo for another half an hour. Baste them periodically with sauce.
Video recipes:

Cooking instructions

30 minutes Print

    1. Cut chicken wings into separate phalanxes. Chef's knife tool The chef's knife is a versatile and, in general, indispensable tool that will cope with any cutting work - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not prone to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to professionals.


  • 2. Salt and fry in boiling vegetable oil until they become a pleasant bronze color on the outside, and inside they are fried until tender. Tool Copper frying pan Copper utensils - as if alive. These frying pans, pans and chasubles originate from honorable families like the old-timers of the Piedmontese lake Orta Ruffoni. They must be handled carefully: washed by hand and polished like Cinderella. In response, copper turns even a simple scrambled egg into something transcendentally tender: thermal conductivity is outstanding, and nothing sticks to the surface.


  • 3. Melt margarine in a frying pan, add hot sauce, such as Tabasco. The Belgians from Green Pan rebelled against Teflon. With the passion of a preacher, they say that polytetrafluoroethylene heated by more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new Thermolon non-stick coating is offered, which does not contain chemicals harmful to health and at the same time allows frying in a small amount of oil.


  • 4. Fry the wings in the sauce for a minute.


  • 5. Squeeze or pour the mayonnaise into a bowl and mix it with the grated blue cheese.