How Brooklyn’s Best Buffalo Wings are Made

Ingredients

• 2 lb Chicken Wings (air‑chilled, skin tight, no retained water; whole wings)
• 2 Tbsp Kosher Salt (for dry brine)
• 2 Tbsp Granulated Sugar (for dry brine)
• 1 tsp Baking Powder (optional, helps skin puff and crisp)
• 1 Tbsp Chicken Powder (heaping, dehydrated chicken flavor)
• 4 Tbsp Unsalted Butter (for sauce, browned)
• 1/4 cup Crystal Hot Sauce (medium‑hot, flavorful)
• 2 oz Blue Cheese (crumbled)
• 1/4 cup Grana Padano Cheese (freshly grated)
• 1 clove Garlic (minced)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 4 cup Beef Tallow (for deep‑frying; high smoke point)
• 1 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Score and Separate Wing Parts

   Place each whole wing on the cutting board, locate the joint between tip and flat, and make a clean slice to remove the tip. Then locate the joint between flat and drum and slice through in one motion to separate the flat and drum.

   Time: PT10M

2. Apply Dry Brine

   In a mixing bowl combine kosher salt, granulated sugar, and baking powder (if using). Toss the wing pieces until evenly coated. Spread them on a rack and refrigerate uncovered.

   Time: PT5M

3. First Fry (Par‑Cook)

   Heat beef tallow in the deep fryer to 315°F (≈157°C). Gently lower the brined wings into the oil and fry until the internal temperature reaches 165°F, about 8 minutes. The wings will be pale‑gold and just cooked through.

   Time: PT18M

   Temperature: 315°F

4. Drain and Chill

   Remove the wings with tongs, let excess oil drip, and place them on a wire rack. Allow them to cool for 5 minutes, then refrigerate briefly (or keep at room temp) before the second fry.

   Time: PT5M

5. Prepare Buffalo 2.0 Sauce

   In a saucepan melt butter over low heat, stirring until it turns a deep golden brown and smells nutty. Whisk in chicken powder, then slowly add Crystal hot sauce, stirring constantly. Fold in crumbled blue cheese, grated Grana Padano, minced garlic, and lemon juice until just combined; keep the sauce warm.

   Time: PT10M

   Temperature: low

6. Second Fry (Crisp Finish)

   Raise the oil temperature to 350°F (≈177°C) or up to 365°F if using tallow. Fry the chilled wings for 2‑3 minutes until they turn deep golden‑brown and crisp.

   Time: PT4M

   Temperature: 350°F

7. Toss Wings in Sauce

   Transfer the hot wings to a large bowl, pour the warm Buffalo 2.0 sauce over them, and toss quickly with tongs until every piece is evenly coated.

   Time: PT2M

8. Garnish and Serve

   Scatter chopped parsley over the sauced wings for color. Serve immediately in paper boats or a platter, allowing the sauce to drip for a messy, authentic experience.

   Time: PT2M

Nutrition Facts

Calories

1000

Protein

60 g

Carbohydrates

5 g

Fat

70 g

Fiber

0 g