This one’s for my New Yorkers. Knicks are going to Game 3 and you need wings. Everyone else: you also need wings. This is not a Knicks-exclusive recipe.
The move here is a double fry – first at 325º, back in at 375º. Potato starch instead of flour gives you a crust that actually holds up once the sauce goes on, which is the whole point. Buffalo sauce is Crystal hot sauce, garlic powder and butter, nothing else, because it doesn’t need anything else. And yes, I make the ranch from scratch. It takes five minutes and it’s good enough that you’ll find reasons to put it on other things all week.
Recipe below.
Buffalo Wings
Enjoy this riff on the classic buffalo wings. These wings are double fried Korean-style, doused in my homemade spicy buffalo sauce, then dipped in my homemade ranch dressing.
Ingredients
Method
For the Buffalo Wings:
- Add butter, hot sauce, and garlic powder into a small pot. Gently heat just until the butter melts, stirring constantly. Take off heat and set aside.
- Season your chicken wings. In a large bowl with the chicken wings, add in all of the spices (salt, black pepper, garlic powder, paprika) and mix until each piece of chicken is well coated with the spice mixture.
- Pour the potato starch into a small bowl. Dip each piece of chicken into the potato starch and fully coat the entire piece. Tap each piece on the edge of the bowl to shake off any excess starch and lay on a parchment lined baking sheet. Repeat for the remaining chicken wings. Let the wings sit for at least five minutes before frying.
- Heat about an inch of oil to 325ºF in a wide skillet or large dutch oven over medium high heat. Gently transfer all of your chicken wings into the oil and fry for 8 minutes on one side.
- Flip each of the wings and fry for an additional 7 minutes. Pull the chicken wings out and place on a cooling rack.
- Take a small metal strainer and strain out any small bits floating in the oil.
- Heat the oil to 375ºF and add all of the chicken back in. Fry for 10 minutes.
- Pull the chicken wings out and let cool on a rack for a few minutes.
- Whisk the buffalo sauce so that it is fully emulsified. Transfer about half of your wings into a large bowl and pour half of the sauce over them. Mix just until each wing is well coated with sauce. Sauce the other half of your wings right before you plan to serve.
- Serve with the ranch dressing and celery sticks.
For the Ranch Dressing:
- Combine all ingredients in a bowl and mix until well incorporated.
If using this for a dressing, add an additional ½ tsp of salt. Chill until ready to use.
