How Brooklyn’s Best Buffalo Wings are Made
How Brooklyn’s Best Buffalo Wings are Made is a medium American recipe that serves 4. 1000 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 20 min | Cook: 28 min | Total: 1 hr 3 min
Cost: $28.04 total, $7.01 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains dairy, Not vegan, Gluten‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken wingettes
- Instead of Kosher Salt: sea salt
- Instead of Granulated Sugar: brown sugar (light)
- Instead of Chicken Powder: instant chicken bouillon
- Instead of Unsalted Butter: ghee
- Instead of Crystal Hot Sauce: Frank's RedHot, Tabasco
- Instead of Blue Cheese: Gorgonzola
- Instead of Grana Padano Cheese: Parmesan
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Lemon Juice: apple cider vinegar (1 tsp)
- Instead of Beef Tallow: canola oil, peanut oil
- Instead of Fresh Parsley: cilantro
Equipment Needed
- Large Cleaver
- Cutting Board
- Mixing Bowl
- Wire Rack
- Deep Fryer
- Instant‑Read Thermometer
- Tongs
- Saucepan
- Whisk or Spoon
- Paper Boats (optional)
Critical Steps — Do Not Skip
- Scoring the skin before brining
- Applying an even dry brine
- Maintaining precise oil temperatures for both fries
- Chilling the wings between fries
- Browning butter without burning
- Tossing hot wings in hot sauce for maximum adhesion
Chef Tips from the Video
- A pinch of baking powder in the dry brine creates micro‑bubbles in the skin for extra crunch.
- Scoring the skin creates a pocket that puffs up, giving that classic wing texture.
- Using beef tallow adds a nutty, meaty flavor that plain oils lack.
Troubleshooting
Wings are soggy after the second fry.
Make sure the oil is at least 350°F before the second fry and that the wings are fully chilled; overcrowding the fryer also lowers oil temperature.
Sauce is too thin and slides off the wings.
Reduce the sauce over low heat to thicken, or add a little extra grated Grana Padano to bind it.
Wings are undercooked inside.
Check internal temperature with a probe; it should reach 165°F after the first fry. If not, extend the first fry by 1‑2 minutes.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 2 days; reheat by a quick second fry.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Re‑fry from frozen for best texture.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Dry‑brine the wings the night before and keep them uncovered in the fridge for extra crispness.
- Prepare the Buffalo 2.0 sauce up to 24 hours ahead; reheat gently before tossing.
- Par‑cook the wings, freeze them, and finish with a second fry when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Buffalo wings in American comfort food cuisine?
Buffalo wings originated in the 1960s at the Anchor Bar in Buffalo, New York, and have become a staple of American bar and game‑day fare. They symbolize casual, shareable comfort food and are celebrated nationwide during sports events and gatherings.
What are the traditional regional variations of Buffalo wings in the United States?
Beyond the classic hot‑sauce‑and‑butter version, regional twists include honey‑garlic in the South, Asian‑inspired soy‑ginger glazes in the West Coast, and extra‑spicy Carolina‑style wing sauces. Each variation reflects local flavor preferences while keeping the core concept of a fried wing with a bold sauce.
How is Buffalo 2.0 different from a traditional Buffalo wing sauce?
Buffalo 2.0 adds browned butter, chicken powder, crumbled blue cheese, grated Grana Padano, lemon juice, and garlic to the classic hot‑sauce‑and‑butter base. The extra dairy and cheese create a richer, creamier coating with tangy and nutty notes, while the lemon brightens the heat.
What occasions or celebrations are Buffalo wings traditionally associated with in American culture?
Buffalo wings are synonymous with sports viewing parties, especially football games, as well as casual bar nights, tailgates, and weekend gatherings. They are also a popular appetizer for birthdays and holiday get‑togethers because they are easy to share.
What authentic ingredients are essential for a true Buffalo wing, and what are acceptable substitutes?
The core ingredients are chicken wings, a high‑smoke‑point frying fat (traditionally beef tallow or vegetable oil), hot sauce, and butter. Substitutes include canola or peanut oil for frying, and other hot sauces if Crystal isn’t available, but the balance of heat, butter, and crisp skin should be maintained.
What other American dishes pair well with Buffalo 2.0 Wings from Bon Appétit?
Serve the wings alongside classic sides like celery sticks, carrot ribbons, or a simple coleslaw. For a heartier meal, pair with loaded potato skins, mac and cheese, or a crisp green salad dressed with a light vinaigrette to cut through the richness.
What are the most common mistakes to avoid when making Buffalo 2.0 Wings at home?
Common errors include using wings with retained water (which prevents crispness), frying at too high a temperature during the first fry, skipping the chilling step, and not browning the butter slowly enough, which can lead to burnt flavor.
Why does this recipe use a double‑fry method instead of a single fry?
The first low‑temperature fry cooks the meat gently and drives moisture to the surface, while the second high‑heat fry creates a dry, crunchy skin. This two‑step process also lets the sauce cling better because the exterior is less oily and more textured.
Can I make Buffalo 2.0 Wings ahead of time and how should I store them?
Yes. Dry‑brine the wings overnight, par‑cook them, then freeze. When ready to serve, fry the frozen wings a second time and toss in the warmed sauce. Store the sauce separately in the refrigerator for up to 24 hours and reheat gently before use.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit produces high‑quality cooking videos that explore a wide range of cuisines, techniques, and food trends, often featuring professional chefs and a playful, instructional style aimed at home cooks of all skill levels.
How does the YouTube channel Bon Appétit's approach to American comfort food differ from other cooking channels?
Bon Appétit blends rigorous culinary technique with a relaxed, personality‑driven format, offering detailed explanations (like dry‑brining and double‑frying) while still keeping recipes approachable. This balance of professionalism and fun sets it apart from purely instructional or purely entertainment‑focused channels.
What is the Lorie Jane method in Brooklyn’s Best Buffalo Wings?
The Lorie Jane method for Brooklyn’s Best Buffalo Wings combines a scored skin, a dry brine that includes a pinch of baking powder to create micro‑bubbles, chilling the wings, and then double‑frying them in beef tallow at precise temperatures. After the second fry, the hot wings are tossed in the Buffalo 2.0 sauce for maximum adhesion.
Why use the Lorie Jane method for Brooklyn’s Best Buffalo Wings, and how can you tell it worked?
This method is used to produce an ultra‑crisp, puffed wing texture and to infuse a nutty, meaty flavor from the beef tallow, while the dry brine ensures the sauce clings well. You’ll know it worked when the wings are golden‑brown, crunchy, and the sauce coats them evenly without sliding off.
Last updated: August 21, 2026
