Buffalo Wings

Introduction

Buffalo wings need crispy skin and a bold sauce that sticks without sliding off, and this recipe delivers both by frying the wings first and tossing them in a smoky-hot butter glaze spiked with chipotle and tomato paste. You’ll have 48 pieces ready to serve in about 30 minutes, making this a practical choice for a crowd or a meal-prep batch that reheats well.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12–16 (as an appetizer)

Ingredients

• 48 chicken wingettes
• Oil for deep frying
• Poultry Shake, as needed
• ½ cup unsalted butter, melted
• ½ cup Smoky Chipotle Hot Sauce
• ¼ cup tomato paste
• 1 tbsp soy sauce
• Chili leaves, optional

Instructions

1. Sprinkle chicken with the Poultry Shake.
2. Heat the oil to 350 °F (180°C). Add the chicken pieces to the hot oil, and fry for 11 minutes. Drain on a cooling rack.
3. Meanwhile, combine remaining ingredients. Add wings and toss to coat and serve.
4. Garnish with the chili leaves, if desired.

Variations

Adjust heat level: Use fewer chiles or replace half the Smoky Chipotle Hot Sauce with ketchup to mellow the spice while keeping the depth.

Garlic-forward version: Mince 4 cloves of garlic and warm them gently in the melted butter before mixing in the other sauce components for an aromatic lift.

Sticky glaze: Stir 2 tablespoons of honey into the sauce mixture while still warm; the wings will develop a caramelized exterior as they cool.

Herb finish: Swap chili leaves for fresh cilantro or parsley to add brightness and cut through the richness of the fried coating.

Oven-baked alternative: Pat wings dry and toss with Poultry Shake, then bake at 425 °F (220°C) for 25–30 minutes on a wire rack set over a baking sheet, turning halfway through. Toss with the sauce as directed.

Tips for Success

Don’t skip the cooling rack: Frying on a rack instead of paper towels lets air circulate underneath, keeping the skin crisp rather than soggy as it rests.

Watch your oil temperature: At 350 °F, the wings develop a golden crust in exactly 11 minutes; too hot and they brown outside while staying raw inside, too cool and they absorb excess oil.

Make the sauce while wings fry: Combining the butter, chipotle sauce, tomato paste, and soy sauce as the chicken cooks means everything is ready the moment you drain—no cooling or waiting.

Toss immediately after draining: The wings are still warm and receptive to the sauce coating; waiting even a few minutes allows the skin to set, making the glaze less likely to adhere evenly.

Taste the sauce before coating: Smoky Chipotle Hot Sauce varies by brand; stir and sample to check spice level and adjust soy sauce or tomato paste if needed for balance.

Storage and Reheating

Refrigerator: Store coated wings in an airtight container for up to 3 days. The sauce will congeal slightly but rewarms smoothly.

Freezer: Wings keep for up to 2 months; freeze them on a flat tray uncovered for 2 hours, then transfer to a freezer bag to prevent sticking.

Reheating: Spread wings on a baking sheet and warm at 350 °F (180°C) for 12–15 minutes until heated through and the sauce is glossy again. The oven method restores crispness better than the microwave.

FAQ

Can I bake these instead of fry them? Yes—pat wings dry, toss with Poultry Shake, and bake at 425 °F (220°C) for 25–30 minutes on a wire rack, turning halfway through. They won’t be quite as crispy as fried, but the sauce application works identically.

What if I don’t have Poultry Shake on hand? Mix 2 teaspoons of salt, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and ½ teaspoon of black pepper to season the wings before frying.

Can I make this without the tomato paste? You can, but it adds body and tanginess that balances the heat and richness of the butter and chipotle sauce; if you skip it, increase soy sauce by ½ tablespoon to maintain depth.

How spicy is the final dish? The heat comes primarily from the Smoky Chipotle Hot Sauce; the tomato paste and butter mellow it slightly, leaving a warm, smoky burn rather than a sharp bite. Reduce the hot sauce by ¼ cup if you prefer mild heat.