30lb Buffalo Wing
30lb Buffalo Wing is a medium American recipe that serves 4. 900 calories per serving. Recipe by Max the Meat Guy on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $10.19 total, $2.55 per serving
Ingredients
- 1 piece Giant Chicken Wing (approx. 2 lb, bone‑in leg)
- 4 tablespoons Unsalted Butter (melted)
- 2 tablespoons Hot Sauce (e.g., Frank's RedHot)
- 1 teaspoon Salt (kosher)
- 0.5 teaspoon Black Pepper (freshly ground)
- 2 cups All-Purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten)
- 4 cups Vegetable Oil (high smoke‑point oil for deep frying)
Instructions
Make Buffalo Butter Injection
Melt the butter in a small saucepan, then whisk in the hot sauce until fully combined.
Time: PT5M
Inject the Wing
Load the melted buffalo butter into a meat injector and inject evenly throughout the giant wing, especially near the meat‑to‑bone junctions.
Time: PT5M
Season the Wing
Sprinkle the injected wing with salt and freshly ground black pepper on all sides.
Time: PT2M
Set Up Dredging Stations
Place one shallow bowl with flour, a second bowl with beaten eggs, and a third bowl with flour again.
Time: PT3M
Coat the Wing
First dip the wing into the first flour bowl, shake off excess, then into the beaten eggs, and finally into the second flour bowl, patting gently to adhere.
Time: PT5M
Heat Oil
Fill the deep fryer or pot with vegetable oil and heat to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Deep Fry the Wing
Carefully lower the coated wing into the hot oil. Fry for 12‑15 minutes, turning once, until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).
Time: PT15M
Temperature: 350°F
Rest and Serve
Remove the wing with tongs, place on paper towels to drain, and let rest 5 minutes before slicing and serving.
Time: PT5M
Nutrition Facts
- Calories
- 900
- Protein
- 30 g
- Carbohydrates
- 50 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: Contains meat, Not vegetarian, Not vegan, Contains gluten, Contains dairy
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Giant Chicken Wing: large chicken thigh, multiple regular wings combined
- Instead of Unsalted Butter: margarine
- Instead of Hot Sauce: spicy chili sauce
- Instead of All-Purpose Flour: gluten‑free flour
- Instead of Large Eggs: egg substitute
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Meat Injector
- Mixing Bowl
- Whisk (optional)
- Shallow Bowl
- Tongs
- Deep Fryer or Large Pot
- Thermometer
- Paper Towels (optional)
- Kitchen Shears
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Inject the wing with buffalo butter
- Double‑dredge the wing (flour‑egg‑flour)
- Maintain oil at 350°F for deep frying
Chef Tips from the Video
- For extra heat, add a pinch of cayenne to the buffalo butter.
- Let the fried wing rest on a wire rack instead of paper towels for a crisper crust.
Troubleshooting
Wing is soggy after frying
Make sure the oil stays at 350°F; if temperature drops, the coating will absorb oil.
Butter injection leaks out during frying
Pat the wing dry after injection and before coating; ensure the skin is sealed by the flour coating.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Inject and season the wing up to 24 hours ahead; keep refrigerated.
- Coat the wing and refrigerate uncovered for up to 2 hours before frying to allow the crust to set.
Frequently Asked Questions
What is the cultural significance and history of giant chicken wings in American cuisine?
Giant or novelty‑size chicken wings are a modern twist on the classic American Buffalo wing, often featured at fairs, contests, and social media challenges to showcase culinary spectacle and indulgence.
How did Buffalo‑style wings become a staple of American bar food?
Originating in Buffalo, New York in the 1960s, the combination of deep‑fried chicken wings tossed in a buttery hot sauce quickly spread to bars nationwide, becoming a beloved finger food.
What regional variations of Buffalo wings exist across the United States?
Beyond the classic hot sauce‑butter mix, regions add honey, garlic, or BBQ flavors; some Southern states serve them with a thicker, gravy‑like sauce, while the Midwest often pairs them with blue‑cheese dressing.
What occasions are giant chicken wings traditionally served at in American culture?
They are popular at sports‑watch parties, backyard barbecues, food‑truck festivals, and viral social‑media challenges where the goal is to impress with size and flavor.
What authentic ingredients define a true Buffalo wing versus acceptable substitutes?
Traditional Buffalo wings use chicken wing sections, unsalted butter, and a vinegar‑based hot sauce like Frank’s RedHot; substitutes can include other hot sauces or clarified butter, but the balance of heat and butter is key.
What other American dishes pair well with a giant Buffalo wing?
Serve it alongside celery sticks, carrot ribbons, blue‑cheese or ranch dip, and hearty sides such as coleslaw, potato wedges, or a crisp garden salad for balance.
What are the most common mistakes to avoid when making the World’s Biggest Chicken Wing?
Common errors include under‑heating the oil, which leads to a greasy crust, over‑injecting the butter causing leaks, and skipping the double‑dredge which results in a weak coating.
Why does this recipe use a double‑dredge (flour‑egg‑flour) instead of a single coating?
The double‑dredge creates a thicker, more resilient crust that can hold the injected butter without breaking and gives the wing its signature crunch even at a larger size.
Can I make the giant wing ahead of time and how should I store it before frying?
Yes – inject, season, and coat the wing up to 24 hours ahead; keep it covered in the refrigerator. Fry it just before serving for optimal texture.
What does the YouTube channel Max the Meat Guy specialize in?
The YouTube channel Max the Meat Guy focuses on meat‑centric recipes, large‑portion challenges, and detailed technique tutorials for grilling, smoking, and frying various cuts of meat.
How does the YouTube channel Max the Meat Guy’s approach to American meat cooking differ from other cooking channels?
Max the Meat Guy emphasizes bold flavors, high‑impact presentations, and hands‑on experimentation with oversized cuts, whereas many channels prioritize everyday convenience or vegetarian‑focused meals.
Last updated: August 30, 2026
