Buffalo Lemon Pepper Wings
It took me a while to realize that there, indeed, are LEVELS to the chicken wing game. Cities like Birmingham and Memphis make some of the best, most consistently flavorful wings. But in MY OPINION, Atlanta and Buffalo popularized the lore of chicken wings beyond what is essentially a common and affordable menu item in American restaurants.
Think about it: Lemon pepper Lou Williams, the former Hawks PG – don’t ask how he got the name man, just know that it's known nationwide! And then you have Buffalo, NY. You don’t just get the most popular wing flavor named after your city for no reason!?
This recipe takes a little influence from different places that I admire. The 1st flash fry gets things going. But more importantly it renders excess fat, resulting in a crispier 2nd fry that allows the wings to hold up against the beautiful buffalo sauce without going soggy.
Prep Time: 20 minutes
Cook Time: 40 minutes
Cleaning Time: 30 minutes
Total Time: 1 hour, 30 minutes
Ingredients | For the Wings:
2 lbs. Whole or party chicken wings, your choice
1 Tbsp. kosher salt
Wood Pellets
6-8 Cups neutral oil, like canola, vegetable, or Avocado oil
Lemon Pepper Seasoning, for serving (optional)
Dev’s Buttermilk Ranch, for serving
Bleu Cheese, for serving
Celery and carrot matchsticks, for serving
Ingredients | For the Buffalo Sauce:
1 Cup Louisiana style Hot Sauce
2 sticks Butter, cold & cubed
Dash Worcestershire Sauce
1 tbsp. Chopped Calabrian chilis
Directions | For the Wings:
Wing prep: Begin this process the night before by using a sharp knife to trim any excess fat, skin, or feathers from your chicken. Next, lightly season the wings with salt only and lay them out uncovered on a paper towel or wire rack in the fridge. The next day pat off any residual moisture and set out at room temperature for 10-20 minutes before cooking
You can cut your wings into “party wings” aka “drums & flats” if you choose, I just personally prefer the experience of whole wings.
1st Fry: Heat a large pot of neutral oil to 350ºF. Gently fry the wings in small batches, removing them from the oil when they are pale brown or until the internal temperature reaches about 120˚F, about 4-5 minutes. This allows you to gently cook the meat and render off some of the fat to promote a crispy skin during the next step!
REALLY Fry the Wings: From there, I like to fry the par-cooked wings in 375˚F oil until the skin is extra crispy and the internal temperature is a proper 165˚F, another 3-4 minutes for whole wings
Adjust these times if working with party wings or an abnormally large pot. The key here is to cook the wings when the OIL is ready, not when YOU are ready. The temp of the oil during both cooking periods is a major key.
Toss the Chicken: Every great buffalo wing is slathered with sauce! These are no different… Once the wings are out of the fryer, immediately throw them into a large metal bowl along with the buffalo sauce made in the next steps for tossing.
Plate and Serve: Plate the wings with an extra drizzle of buffalo sauce and a sneeze-worthy dash of lemon pepper seasoning (if using). Don’t forget a side of your favorite dipping sauce + celery and carrots!
Directions | For the Buffalo Sauce:
In a medium sized saucepan bring the hot sauce to a gentle simmer over medium-low heat. Shut off the heat and immediately begin whisking in the butter cubes 3-4 at a time until the sauce is glossy and well combined. End this process by adding a dash of Worcestershire and chopped calabrian chilis
I also like to throw this sauce in a blender to get it extra smooth and prevent it from breaking against the heat of the freshly fried wings.
Notes & Free Game:
Frying in the same pot is not only common – it is recommended. HOWEVER, make sure you keep an eye on the temperature of your oil after each addition. Overcrowding the pot means the oil temperature drops with each addition. If the oil is too cold, your wings will still be edible, but will probably be on the soggy side.
For the buffalo sauce, work smarter! You can make this sauce ahead of time right after prepping your wings and hold it in the fridge for a few days!