Entrees

Classic Buffalo Hot Wings

Lodge Cast iron / January 26, 2017

Fried or grilled? Either way, these crispy hot wings bathed in classic buffalo sauce are perfect for game day parties and backyard barbecues. 

Classic Buffalo Hot Wings

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4-6

Ingredients

  • 2 pounds chicken wings
  • 6 cups vegetable oil
  • 1 cup cayenne based hot sauce (such as Frank's RedHot or Louisiana Hot Sauce)
  • 2 tablespoons unsalted butter
  • 1 teaspoon white vinegar 
  • 1 teaspoon Tabasco (optional)
 
Classic Buffalo Hot Wings

Preparation


Fried Wings:
  1. Pat wings dry with paper towels. In a 5-quart Dutch Oven, heat oil to 375°F. 
  2. Carefully add wings to hot oil using tongs, being careful not to overcrowd the Dutch Oven. 
  3. Deep fry until crispy and cooked through, about 10-12 minutes. For crispier wings, cook an additional 1-2 minutes. 
  4. Remove chicken from oil and drain on a paper towel. 
  5. Place wings in a bowl and toss in sauce. 

Grilled Wings: 
  1. Pat wings dry with paper towels. Preheat grill to medium-high heat. 
  2. Place wings in a large bowl and toss with 1 teaspoon of salt and 2 tablespoons of cornstarch. Mix well. Coat with 2 tablespoons of canola oil. 
  3. Oil grill grates, and lower temperature to medium.
  4. Cook wings until crispy and cooked through, turning often, about 20-25 minutes. 
  5. Remove wings from grill and place in a heat-safe bowl and toss in sauce. 

Sauce: 
  1. Melt butter in an 8-inch cast iron skillet
  2. Add hot sauce, white vinegar, and optional Tabasco. 
  3. Simmer for 1-2 minutes.  

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Classic Buffalo Hot Wings

By Lodge Cast iron

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4-6

Ingredients

  • 2 pounds chicken wings
  • 6 cups vegetable oil
  • 1 cup cayenne based hot sauce (such as Frank's RedHot or Louisiana Hot Sauce)
  • 2 tablespoons unsalted butter
  • 1 teaspoon white vinegar 
  • 1 teaspoon Tabasco (optional)
 
Classic Buffalo Hot Wings

Preparation


Fried Wings:
  1. Pat wings dry with paper towels. In a 5-quart Dutch Oven, heat oil to 375°F. 
  2. Carefully add wings to hot oil using tongs, being careful not to overcrowd the Dutch Oven. 
  3. Deep fry until crispy and cooked through, about 10-12 minutes. For crispier wings, cook an additional 1-2 minutes. 
  4. Remove chicken from oil and drain on a paper towel. 
  5. Place wings in a bowl and toss in sauce. 

Grilled Wings: 
  1. Pat wings dry with paper towels. Preheat grill to medium-high heat. 
  2. Place wings in a large bowl and toss with 1 teaspoon of salt and 2 tablespoons of cornstarch. Mix well. Coat with 2 tablespoons of canola oil. 
  3. Oil grill grates, and lower temperature to medium.
  4. Cook wings until crispy and cooked through, turning often, about 20-25 minutes. 
  5. Remove wings from grill and place in a heat-safe bowl and toss in sauce. 

Sauce: 
  1. Melt butter in an 8-inch cast iron skillet
  2. Add hot sauce, white vinegar, and optional Tabasco. 
  3. Simmer for 1-2 minutes.  

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/classic-buffalo-hot-wings