American · Buffalo, New York
Buffalo Wings
Buffalo wings were invented at the Anchor Bar in Buffalo, New York, in 1964 — deep-fried chicken wings tossed in a sauce of Frank's RedHot and butter. The sauce is the entirety of the dish: equal parts hot sauce and cold butter, emulsified by tossing the hot wings vigorously. The wings should be crispy from double-frying; the sauce should coat and cling without sliding off. Served with celery sticks and blue cheese dressing — the blue cheese is structural, not optional.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1.2kg
chicken wings
separated into flats and drumettes, patted dry
Not yet stocked in British Columbia
3 tbsp
cornstarch
Origin · ChinaWismettac · Vancouver →
2 tsp
fine sea salt
Your own market
1 tsp
Tellicherry black pepper
Your own market
1/2 tsp
garlic powder
Not yet stocked in British Columbia
1/2 tsp
paprika
Your own market
240ml
Frank's RedHot sauce
or equivalent cayenne-based hot sauce
Not yet stocked in British Columbia
100g
unsalted butter
Your own market
2 tbsp
Worcestershire sauce
Not yet stocked in British Columbia
1 tbsp
white vinegar
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Toss wings with cornstarch, salt, pepper, garlic powder, and paprika in large bowl until evenly coated.
2
Arrange wings on two parchment-lined baking sheets in single layer; bake at 220°C for 30 minutes, stirring halfway through, until skin crisps and edges char slightly.
3
Combine Frank's RedHot, butter, Worcestershire sauce, and vinegar in small saucepan; warm over low heat until butter melts and sauce is homogeneous, about 2 minutes.
4
Transfer baked wings to large bowl; pour hot sauce over top and toss vigorously until each wing is fully coated.
5
Serve immediately with blue cheese dip and celery sticks.
IV
Sensory Tests
◇Where it lives or dies. The moment where Buffalo wings live or die is the sauce toss — the wings must be very hot (just from the second fry) and the sauce must be cold (directly from the refrigerator, or with cold butter). The temperature differential is what creates the emulsion. Toss in a metal bowl, not plastic (metal conducts heat faster). After 30 seconds of vigorous tossing, the sauce should cling to the wings in a glossy, cohesive coat. If the sauce is oily and separated, the toss was not vigorous enough.
Pillars V — VII
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