These fried buffalo wings dipped in creamy dijon dressing are incredibly delicious. Moist and juicy chicken with crispy skin slathered with sticky, spicy sauce. These wings are great as appetizer or even as a main dish.
Among all of us in my family, my husband is probably the biggest fan of buffalo wings. He can devour a mound of wings in just minutes. One thing that puts him off though is the blue cheese dipping sauce. This is why I make a special dijon-greek yogurt sauce just for these buffalo wings which I will also share with you.
Where did it all start?
I’ve read a lot of articles on how buffalo wings were invented and became popular. One article that I personally like is about a bar in Buffalo, New York in the year 1964. Back then, chicken wings were cheap and only serves as stock for soup. There was a botched deliver of wings instead of backs and necks that the owners by Frank and Teressa Bellisimo will use for spaghetti sauce. So, instead of going to waste, Frank asked his wife, Teressa to come up with something using the wings and the rest was history.
Ways of cooking the chicken
If you want the classic approach, the chicken wings are fried naked which means without breading or batter. This is very straightforward way of making the dish. Just make the sauce in a separate pan then fry the wing in another. When the wings are cooked, toss them into the pan with the sauce until coated.
Another way of making it (this is what I do) is by coating the chicken first with potato starch. Coating the chicken before frying improves end-result qualities, such as flavor, texture, and appearance.
If you are not so keen on frying because of oil splatters, you can bake the chicken before tossing them into the sauce. I sometimes do this not because of oil splatter but to cut down on fat.
Tips on making Buffalo Wings
To reduce oil splatter, pat the wings dry with paper towels. This will also ensure they are crispy.
Cut and remove the tip of the wings when preparing the chicken. You can also save the tips in the freezer for making stock.
Make it as hot as you want by adding more spicy sauce. Or if you want it mild you can tip in more sugar, butter, or water.
Make the buffalo sauce in advance, just reheat the sauce before tossing freshly fried chicken wings.
Add celery and carrot sticks along with the dipping sauce to compliment the dish.
The secret ingredient is always LOVE
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BREADED CHICKEN CUTLETS – This recipe is quick and easy yet undeniably delicious! Enjoy with your favorite dipping sauce.
SALT AND PEPPER CHICKEN WINGS – Probably be the simplest and most amazing wings you’ll ever make. Generously seasoned with salt and pepper and fried to a crisp perfection!
- 1 kilo / 2 pounds chicken wings Cut the joint between the drumette and the flat portion of the wings. Remove pin feathers and wash thoroughly.
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
For coating and frying
- 1 cup potato starch or all purpose flour
- 1 cup cooking oil add more if needed
For buffalo sauce
- 3 tbsp butter
- ½ cup hot sauce add more if needed
- 1 tbsp Worcestershire sauce
- 1 tsp honey or sugar
- ¼ tsp salt
For dijon sauce
- 3 tbsp greek yogurt or sour cream
- ¼ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- 1 tsp dijon mustard optional
- Pat dry chicken wings with kitchen towels and place in a bowl, add salt, pepper, garlic powder then mix until the chicken are well coated. Set aside to marinate for 30 mins. After marinating, place potato starch in a small bowl then coat the chicken wing one at a time.
- Heat the oil in a deep pan over medium heat. When the oil is hot enough or it reached 190°C/375°F, fry the chicken in 2 to 3 batches until crispy and cooked through. Transfer cooked chicken in a bowl lined with kitchen towel to absorb excess oil.
Making the sauce
- You can make the sauce when the last batch of wings are frying. Melt butter in a sauce pan oven low-medium heat. Add the hot sauce, Worcestershire, salt, honey then mix until well incorporated. Taste and adjust according to preference.
- Toss the fried wings into the pan with warm sauce until all wings are fully coated.
Making the dipping sauce
- Add and combine Greek yogurt, salt, pepper, and dijon mustard in a bowl. Taste and season if needed. Bon appetit!