Appetizer: United States – Buffalo Chicken Wings Appetizer

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2–3 lb (900–1350 g) chicken wings (flats and drumettes)
Salt and black pepper to taste
Vegetable oil for frying
4 tbsp (60 ml) unsalted butter
1 cup (240 ml) hot sauce (Frank's RedHot preferred)
1 / 2 tsp (2.5 ml) garlic powder
Celery sticks for serving
Blue cheese dressing for serving

Show original ingredient measurements

2–3 lb / 900–1350 g chicken wings (flats and drumettes)
Salt and black pepper to taste
Vegetable oil for frying
4 tbsp (60 ml) unsalted butter
1 cup (240 ml) hot sauce (Frank's RedHot preferred)
1 / 2 tsp garlic powder
Celery sticks for serving
Blue cheese dressing for serving

Instructions

1. Pat wings dry, season with salt and pepper. Heat oil in a deep fryer or heavy pot to 375°F (190°C).  
2. Fry wings in batches until golden and crisp, about 8–10 minutes per batch; drain on paper towels.  
3. Meanwhile melt butter in a saucepan, stir in hot sauce and garlic powder until smooth.  
4. Toss hot wings in the sauce to coat evenly.  
5. Serve immediately with celery sticks and blue cheese dressing.