The Best Buffalo Wings You'll Ever Make (Restaurant-Quality) | Epicurious 101
Epicurious
5 min, 53 sec
Chef Frank Proto demonstrates his method for making perfect buffalo wings, emphasizing the need for dry, crispy wings and a balanced, flavorful sauce.
Summary
- Chef Frank Proto outlines his approach to making perfect buffalo wings, which includes drying the wings for a day, creating a unique sauce, and frying the wings for optimal crispiness.
- He stresses the importance of removing moisture to achieve crispiness and suggests saving chicken tips for stock while separating flats and drumettes for drying.
- Frank's buffalo wing sauce includes butter, hot sauce, a touch of garlic, ketchup for sweetness and texture, and salt for seasoning.
- He recommends frying wings at 375 degrees Fahrenheit and offers safety tips for frying at home to avoid splatters and spills.
- After frying, he seasons the wings with salt and pepper, tosses them in the sauce, and serves them with blue cheese dip, carrots, and celery.
Chapter 1
Chapter 2
Chef Frank describes his idea of the ideal buffalo wing and emphasizes the importance of simple ingredients.
- Frank believes the perfect wing should be crispy on the outside, moist but not dry on the inside, and saucy enough to get on your face and fingers.
- He asserts that simplicity in the recipe equates to goodness.
Chapter 3
Chef Frank explains the process of preparing wings, including drying and cutting them.
- Frank emphasizes the need to plan a day ahead for drying the wings to ensure crispiness by eliminating moisture.
- He demonstrates how to separate the wings into drumettes and flats, suggesting the tips be saved for making stock.
- The wings should be dried with paper towels and placed on a rack in the fridge overnight to further dry out.
Chapter 4
Chef Frank shares his personal twist on traditional buffalo wing sauce.
- Frank's sauce includes butter, hot sauce, a smashed clove of garlic for subtle flavor, ketchup for sweetness and texture, and a pinch of salt.
- He cautions against boiling the sauce to prevent separation and burning and aims for a melted butter consistency.
Chapter 5
Chef Frank details the frying process for achieving crispy buffalo wings.
- Frank highlights the importance of the wings being dry to the touch after being refrigerated overnight.
- He explains his preference for frying the wings to ensure even crispiness and sets the oil temperature to 375 degrees Fahrenheit.
- Safety tips include not overfilling the pot with oil and gently placing the wings into the oil to avoid splatter.
Chapter 6
Chef Frank seasons the freshly fried wings and tosses them in buffalo sauce.
- Upon removal from the oil, Frank seasons the wings with salt and pepper while they're still hot.
- He then tosses the crispy wings in the buffalo sauce, ensuring they are well-coated but not drowning in it.
Chapter 7
Chef Frank presents the final steps to serving the perfect buffalo wings.
- The wings are served with traditional sides of blue cheese dip, carrots, and celery.
- Frank demonstrates how to eat a wing efficiently and enjoys the crispy, spicy, yet balanced taste of his buffalo wings.