Buffalo Chicken Wings
Buffalo Chicken Wings is a medium American recipe that serves 8. 350 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 45 min | Cook: 12 min | Total: 1 hr 12 min
Cost: $18.76 total, $2.35 per serving
Ingredients
- 2 lb Chicken Wings (whole wings, tips removed if desired)
- 1 cup Buttermilk (for brine)
- 1 cup Pickle Juice (use from a jar of dill pickles)
- 2 cup Potato Starch (for dredge, gives extra crispness)
- 1 tsp Garlic Powder (for dredge)
- 1 tsp Chili Powder (for dredge)
- 1/2 tsp Black Truffle Salt (adds depth; regular sea salt works fine)
- 1 tsp Onion Powder (for dredge)
- 1/2 tsp Black Pepper (freshly ground)
- 2/3 cup Hot Sauce (preferably a classic American hot sauce)
- 1 stick Unsalted Butter (cold, cut into cubes)
- 1.5 tbsp White Vinegar
- 1/4 tsp Worcestershire Sauce
- 1 pinch Cayenne Pepper (adjust to heat preference)
- 1 pinch Salt
Instructions
Prepare the Brine
In a large mixing bowl combine 1 cup buttermilk with 1 cup pickle juice. Add the chicken wings, making sure they are fully submerged. Cover and refrigerate for 30 minutes.
Time: PT30M
Make the Buffalo Sauce
While the wings brine, melt 1 stick cold butter in a saucepan over medium heat. Whisk in 2/3 cup hot sauce, 1.5 tbsp white vinegar, 1/4 tsp Worcestershire sauce, a pinch of cayenne pepper, 1/2 tsp garlic powder, and a pinch of salt. Cook, stirring, until the sauce is smooth and glossy.
Time: PT5M
Temperature: medium heat
Mix the Dredge
In a shallow bowl whisk together 2 cups potato starch, 1 tsp garlic powder, 1 tsp chili powder, 1/2 tsp black truffle salt, 1 tsp onion powder, and 1/2 tsp black pepper.
Time: PT5M
Coat the Wings
Remove the wings from the brine, shake off excess liquid, and pat dry. Toss the wings in the starch mixture, coating each piece evenly. Let the coated wings rest on a wire rack for 2 minutes to set the crust.
Time: PT5M
First Fry (Low Temperature)
Heat oil in the deep fryer or pot to 325°F (163°C). Gently lower the coated wings into the oil and fry for 8 minutes, stirring occasionally to keep them from sticking.
Time: PT8M
Temperature: 325°F
Rest Between Fryings
Transfer the partially cooked wings to the wire rack and let them rest for 2 minutes. This allows steam to escape and prepares them for the second fry.
Time: PT2M
Second Fry (High Temperature)
Raise the oil temperature to 375°F (191°C). Fry the wings again for 3–4 minutes, or until they turn a deep golden brown and are crisp all over.
Time: PT4M
Temperature: 375°F
Toss in Buffalo Sauce
Place the hot, crispy wings in a large bowl and pour the prepared buffalo sauce over them. Toss quickly until every wing is evenly coated.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 25g
- Fiber
- 0g
Dietary info: Contains dairy, Gluten‑free when using potato starch, High protein
Allergens: Dairy, Eggs (if used for binding in some kitchens)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice
- Instead of Pickle Juice: Apple cider vinegar
- Instead of Potato Starch: Cornstarch
- Instead of Garlic Powder: Fresh minced garlic (use less)
- Instead of Chili Powder: Paprika
- Instead of Black Truffle Salt: Sea Salt
- Instead of Onion Powder: Granulated onion
- Instead of Black Pepper: White pepper
- Instead of Hot Sauce: Frank's RedHot, Tabasco
- Instead of Unsalted Butter: Margarine
- Instead of White Vinegar: Apple cider vinegar
- Instead of Worcestershire Sauce: Soy sauce (use less)
- Instead of Cayenne Pepper: Red pepper flakes
Equipment Needed
- Large Mixing Bowl
- Whisk
- Deep Fryer or Large Pot
- Candy or Deep‑Fry Thermometer
- Tongs
- Wire Rack
- Paper Towels
- Measuring Cups and Spoons
- Large Spoon or Spatula
Critical Steps — Do Not Skip
- Brining the wings in buttermilk‑pickle juice for flavor and tenderness.
- Maintaining precise oil temperatures (325°F then 375°F) for a double‑fry that yields crispness without drying the meat.
- Coating the wings evenly with potato starch and spices before frying.
Chef Tips from the Video
- Pat the wings completely dry after brining; moisture prevents the starch crust from adhering.
- Use a candy thermometer for precise oil temperature; even a 10°F variance changes texture.
- For extra flavor, add a splash of smoked paprika to the dredge.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the oil stays at the correct temperature and do not overcrowd the pot. A double‑fry (low then high heat) is essential.
Buffalo sauce is too thin.
Reduce the sauce over low heat for a minute or add an extra tablespoon of butter to thicken.
Wings are too salty.
Use regular sea salt instead of black truffle salt and reduce the pinch of added salt in the sauce.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat from frozen in a 375°F oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brine the wings up to 2 hours ahead and keep refrigerated.
- Prepare the buffalo sauce and store it in the fridge for up to 5 days; reheat gently before tossing.
- Coated wings can be frozen raw; fry directly from frozen for a slightly longer second fry.
Frequently Asked Questions
What is the cultural significance and history of Buffalo wings in American cuisine?
Buffalo wings originated in the 1960s at the Anchor Bar in Buffalo, New York, and have become a staple of American bar food, especially during sports events and casual gatherings.
What are the traditional regional variations of Buffalo wings in the United States?
Beyond the classic hot sauce and butter glaze, regional twists include honey‑garlic, Asian‑style soy‑ginger, and Nashville hot variations that use a dry rub instead of a sauce.
How are Buffalo wings traditionally served in American bar culture?
They are typically served hot, tossed in sauce, with celery sticks and a side of blue cheese dressing for dipping.
What occasions or celebrations are Buffalo wings traditionally associated with in American culture?
Buffalo wings are a go‑to snack for Super Bowl parties, game nights, tailgate gatherings, and casual weekend get‑togethers.
How does the Buffalo wing fit into the broader American comfort food tradition?
They embody the American love for bold, spicy flavors, deep‑fried textures, and shareable finger foods that pair well with beer and casual socializing.
What are the authentic traditional ingredients for Buffalo wings versus acceptable substitutes?
Traditionally the sauce uses hot sauce (like Frank's RedHot), butter, vinegar, and Worcestershire sauce. Substitutes include other hot sauces, clarified butter, or apple cider vinegar while still keeping the flavor profile.
What other American dishes pair well with Buffalo wings?
Classic pairings include loaded nachos, coleslaw, macaroni‑and‑cheese, and a crisp garden salad to balance the heat.
What makes this Homemade Buffalo Wings recipe special or unique in American cuisine?
The double‑fry technique with a potato‑starch crust and a buttermilk‑pickle brine creates an extra‑crispy exterior and juicy interior, elevating the classic wing to restaurant‑quality texture.
What are the most common mistakes to avoid when making Homemade Buffalo Wings?
Common errors include skipping the brine, frying at the wrong temperature, overcrowding the oil, and not tossing the wings promptly in the hot sauce, which can lead to soggy wings.
Why does this recipe use a double‑fry method instead of a single fry?
The first low‑temperature fry cooks the meat through without over‑browning, while the second high‑temperature fry creates a golden, ultra‑crisp crust that locks in moisture.
Can I make Homemade Buffalo Wings ahead of time and how should I store them?
Yes. Brine the wings up to 2 hours ahead, keep the sauce refrigerated, and store cooked wings in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispness.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, high‑energy cooking tutorials, often blending classic techniques with modern twists and emphasizing bold flavors and visual storytelling.
How does the YouTube channel Nick DiGiovanni's approach to American comfort food differ from other cooking channels?
Nick DiGiovanni combines scientific explanations, rapid‑fire editing, and a willingness to experiment (like using potato starch for extra crispness) which sets his American comfort‑food videos apart from more traditional, slower‑paced cooking channels.
Last updated: September 1, 2026
