Hot Buffalo Wings with Frank's Hot Sauce

6 servings

50 minutes

Buffalo spicy wings with Frank's sauce are an iconic dish of American cuisine from Buffalo, New York. Their history began in 1964 at a family bar where Teressa Bellissimo decided to serve fried chicken wings in a spicy sauce, turning them into a legend. The crispy coating made with corn starch and spices perfectly complements the fiery sauce based on butter, Tabasco, and vinegar. Each piece offers a balance of spiciness, sweetness, and acidity that bursts in the mouth with an explosion of flavors. Served with crunchy celery and carrot sticks that add freshness and soften the heat. This dish is perfect for parties, barbecues, and friendly gatherings, highlighting Americans' passion for rich flavors and vibrant emotions.

Energy value per serving

• Calories: 400.1
• Proteins: 24.5g
• Fats: 28.3g
• Carbohydrates: 12.3g

Ingredients

• Chicken wings: 18 pc
• Unsalted butter: 4 tbsp
• TABASCO®: 2 tbsp
• Brown sugar: 1 tbsp
• Frank's Hot Sauce: 0.5 glass
• Apple cider vinegar: 2 tsp
• Vegetable oil: 1 l
• Cornstarch: 3 tbsp
• Ground cayenne pepper: 1 tsp
• Ground black pepper: 1 tsp
• Salt: 1 tsp
• Carrot: 2 pc
• Celery stalk: 4 pc

Cooking steps

1. Cut the wings at the joints, the tips are not needed. Melt butter in a pot over low heat. Add Frank's sauce, Tabasco, brown sugar, and vinegar. Remove from heat and set aside.

   Required ingredients:

   • Chicken wings: 18 pieces
   • Unsalted butter: 4 tablespoons
   • TABASCO®: 2 tablespoons
   • Brown sugar: 1 tablespoon
   • Frank's Hot Sauce: 0.5 glass
   • Apple cider vinegar: 2 teaspoons

2. Preheat the oven to 100 degrees. Pour about 6 cm of vegetable oil into the pot and heat it to 180 degrees — the temperature can be measured with a special thermometer.

   Required ingredients:

   • Vegetable oil: 1 l

3. Mix starch, both types of pepper, and salt in a large bowl. Pat the wings dry with a paper towel, then coat them in the starch mixture. Fry half of the wings in hot oil for 10-15 minutes until golden brown. Transfer to a plate lined with paper towels and place in the oven to keep warm while frying the second batch.

   Required ingredients:

   • Cornstarch: 3 tablespoons
   • Ground cayenne pepper: 1 teaspoon
   • Ground black pepper: 1 teaspoon
   • Salt: 1 teaspoon

4. Toss the wings with a mixture of sauces, sugar, and vinegar. Serve with sliced celery and carrots.

   Required ingredients:

   • Chicken wings: 18 pieces
   • Unsalted butter: 4 tablespoons
   • TABASCO®: 2 tablespoons
   • Brown sugar: 1 tablespoon
   • Frank's Hot Sauce: 0.5 glass
   • Apple cider vinegar: 2 teaspoons
   • Carrot: 2 pieces
   • Celery stalk: 4 pieces