culinary review

Spicy Buffalo Wings

Last Modified: 02/06/11
First Published: 02/04/08
Views: 5328
<<     >>
Views: 5328
This recipe from America’s Test Kitchen produces perfect spicyspicy buffalo chicken wings buffalo wings with the traditional hot, tasty flavor. A classic hot sauce such as Frank’s Louisiana Hot Sauce provides the recognizable taste (hot, slightly sweet and vinegary) and coupled with brown sugar, apple cider and extra Tabasco, the sauce gets the right kick.

We used drumsticks, because it has more meat on it then chicken wings. Both wings and drumsticks work great to use – just make sure to increase the temperature of the oil to 375 degrees F if making drumsticks, since are slightly larger.

This appetizer is perfect to serve with celery sticks and blue cheese sauce. A light beer goes especially nice with this dish.
click on any ingredient
for more information, including
measurement conversions
General Info
Servings: 6
Total Cost: $5.49
Cost Per Serving: $0.91
Total Calories: 1,886
Calories/Serving: 314
Chicken, Drumsticks, with Bone (or wings) * 3.00 Pounds $3.00 907
Butter, Unsalted 4 Tablespoons 56.00 Grams $0.25 400
Franks Hot Sauce 1/2 Cup 120.00 Grams $0.87 40
Tabasco Sauce 2 Tablespoons 28.20 Grams $1.00 6
Brown Sugar, Packed 1 Tablespoon 13.75 Grams $0.04 52
Vinegar, Apple Cider 2 Teaspoons 9.33 Grams $0.03 5
Vegetable Oil (soaked up during deep frying) 3 Tablespoons 42.00 Grams $0.09 360
Corn Starch 3 Tablespoons 30.00 Grams $0.13 105
Cayenne Pepper 1 Teaspoon 1.77 Grams $0.04 6
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0


3 pounds whole chicken wings (or drumsticks)
4 tablespoons butter
½ cup Frank’s Louisiana Hot Sauce
2 tablespoons Tabasco
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1 – 2 quarts of oil for frying (vegetable or peanut oil)
3 tablespoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon salt


1. If you are using wings, then cut the top of the wings off.

2. Make the sauce: melt the butter on the stove, whisk in the hot sauce, Tabasco, brown sugar and vinegar. Mix well, then set aside and let cool.

3. Heat the oven to 200 degrees F. Heat the oil up in a large pot (preferably Dutch oven). Make sure to use enough oil so it measures 2 1/2 inches in the pot (only about 3 tablespoons of oil is actually soaked up during frying). Check with a thermometer and let the oil come up to 360 degrees F (or 375 degrees F if you are making drumsticks).

4. While the oil is heating up, mix the cornstarch, cayenne pepper, black pepper and salt in a bowl. Pat the chicken dry with paper towels (you don’t want the chicken to be wet at all!), then toss the chicken in the cornstarch mixture.

5. Fry the chicken in batches in the hot oil for about 10 to 15 minutes until golden – you don’t want the chicken to overcrowd the pot. Transfer the cooked chicken to a baking sheet lined with newspapers or paper towels and topped with a drying rack positioned upside down. Keep the chicken warm in the oven while you cook the next batch.