Buffalo Wings

Introduction

These crispy fried wings get coated in a tangy, smoky sauce made with melted butter, chipotle hot sauce, tomato paste, and soy sauce—no raw chicken taste, no soggy coating. Frying at 350°F for 11 minutes gives you golden skin that stays crunchy even after tossing in sauce, making this a reliable weeknight dinner or party appetizer that’s ready in under 30 minutes.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6–8 (48 wingettes)

Ingredients

• 48 chicken wingettes
• Oil for deep frying
• Poultry Shake, as needed
• ½ cup unsalted butter, melted
• ½ cup Smoky Chipotle Hot Sauce
• ¼ cup tomato paste
• 1 tbsp soy sauce
• Chili leaves, optional

Instructions

1. Sprinkle chicken with the Poultry Shake.
2. Heat the oil to 350 °F (180°C). Add the chicken pieces to the hot oil, and fry for 11 minutes. Drain on a cooling rack.
3. Meanwhile, combine remaining ingredients. Add wings and toss to coat and serve.
4. Garnish with the chili leaves, if desired.

Variations

Milder heat: Use half the amount of Smoky Chipotle Hot Sauce and add 2 tbsp of apple juice to the sauce for sweetness and reduced spice.

Garlic-forward coating: Mix 2 minced garlic cloves into the butter-sauce mixture for a savory depth that balances the heat.

Honey glaze: Replace the tomato paste with 3 tbsp of honey for a sweeter, glossier finish that caramelizes slightly on the wings.

Lime brightness: Add the juice and zest of one lime to the sauce mixture to cut through the richness and add tang.

Double-crunch method: Toss the drained wings in the seasoning a second time after frying and before saucing for extra textural contrast.

Tips for Success

Don’t skip the cooling rack: Draining on a cooling rack instead of paper towels keeps the underside from steaming and losing crispness while the sauce is being prepared.

Watch the oil temperature: If oil drops below 350°F when you add the wings, they’ll absorb oil and become greasy; use a thermometer and wait for recovery between batches if needed.

Sauce while still warm: Toss the wings in the sauce immediately after draining, while they’re still hot—this helps the coating cling better than if you wait.

Mix the sauce early: Combine butter, hot sauce, tomato paste, and soy sauce while the chicken fries so it’s ready the moment you drain the wings.

Don’t overdress: Start with three-quarters of the sauce, toss, then add more only if needed—oversaucing makes wings soggy rather than glazed.

Storage and Reheating

FAQ

Can I use fresh chicken wings instead of wingettes?

Yes, but increase the frying time to 13–15 minutes for whole wings since they’re thicker. Check that the thickest part near the joint reaches 165°F internally.

What’s the difference between Poultry Shake and regular seasoned salt?

Poultry Shake typically includes herbs and spices formulated for chicken; seasoned salt works as a one-to-one substitute if Poultry Shake is unavailable.

Can I bake these instead of deep frying?

Baking won’t produce the same crispy exterior. If you must avoid deep frying, toss wings in 2 tbsp of oil, spread on a sheet pan, and bake at 425°F for 25–30 minutes, flipping halfway. The texture will be less crunchy.

Why does the sauce include both hot sauce and tomato paste?

The hot sauce delivers heat and tang, while tomato paste adds body and depth; together they create a thick, clingy glaze rather than a thin sauce that slides off.