We have had one thing on our mind lately. Sriracha chicken wings. And then we thought, why not go the whole hog, and decided to switch it up with sriracha buffalo chicken wings.
That’s why we put together this little recipe Q & A to answer all your burning questions about buffalo wings. Followed by our fantastic sriracha buffalo wings recipe.
What are buffalo wings?
Classic buffalo wings are deep fried chicken wings in a spicy buttery sauce. Served with blue cheese dressing and sticks of celery they are PROPER.OLD.SCHOOL.
Why are they called buffalo wings?
Because according to legend (one of them) they were invented in Buffalo, a city in New York State. And they’ve been going strong since 1964.
How to make buffalo wings?
Old school buffalo wings are made with only the drumstick part of the wing. Deep fried until crisp they are dropped, hot, into the spicy buttery sauce. You can, depending how much of a purist you are, bake the wings or grill them before dropping them into the sauce.
If you buy whole wings, you need to joint them. Stretch it out on a chopping board. Locate the joint between the wing tip and the flat part and cut through. It is cartilage, so once you find the sweet spot it is easy. Repeat, through the other joint. Put the wing tips in the freezer for stocks and sauces.
For all methods, once the wings are cooked, toss them immediately in the buffalo sauce and serve.
What about buffalo wings marinade?
No. Absolutely not. Never. Unless you wish to make a mockery of the entire institution that is the buffalo wing. If you want to introduce wing to marinade then you are completely missing the point.
How to make buffalo wing sauce?
It could not be easier to make buffalo wing sauce. Take some hot sauce and some butter, in the ratio of 3 to 2 in favour of the hot sauce. Melt the butter gently in a saucepan and add the hot sauce. Accepted embellishments abound, largely revolving around a) vinegar, b) Worcestershire sauce, and c) garlic powder. Anything else appears to be a step too far.
How to cook fried buffalo wings?
The original and best, buffalo wings are all about hot crispy fried chicken wing dropped into sauce so that it manages to get soft and crispy all at the same time. No additional flavours are required because the sauce is more than a mere coating. It becomes as one with the skin and flesh of the wing. A masterclass in simplicity.
Frying food may have become the devils work these days but if you want the real deal you need to get the fryer out. Seriously, if the alternative is messing about with baking soda and egg whites then why wouldn’t you?
You want deep oil at about 190C. No coating, no seasoning, just gloriously naked wing. Not too many at once or you will lower the temperature and/or cause a fire. Fry until crisp and golden for around 8 to 10 minutes.
How do you make buffalo wings in the oven?
Not with baking soda and egg white that’s for sure…
Wings will crisp up OK in the oven if you cook them on a rack over the grill pan or large oven tray. You can toss them first with salt, pepper and a touch of oil. Bake for 1 hour at 150C, then crank up the heat to 200C for a further 30 to 40 minutes. Turn as necessary.
How to cook buffalo wings on the grill?
These are a little different. What you lose in golden crispness you gain in smoky charred flavour. More new school than old but still a source of spicy buttery winged goodness.
Season with salt and pepper (no oil this time) and grill over medium hot coals until brown all over and cooked right through. Turn them regularly and if the fat makes the oil flare spray with a mist of water.
What do you eat with buffalo wings?
The classic sides for buffalo wings are blue cheese dressing and fresh crisp celery sticks. Even if you don’t like celery sticks (because who does) they are simply genius in this combo. Ditto blue cheese. We like to make a meal of it and throw in some corn cobs too. Maybe some leaves tossed in balsamic. Fancy schmancy.
Buffalo wings blue cheese sauce recipe
1/2 cup crumbled blue cheese
1/2 cup soured cream
1/4 cup mayonnaise
A squeeze of lemon juice
Salt and pepper
1/2 clove garlic, crushed (optional)
1 tbsp fresh chives, chopped (also optional)
- Mix together and chill so its cold.
Sriracha buffalo wings recipe
The recipe is for about 1 kg of wings; if you have whole wings with tips that need removing add on an extra 300g or so.
1 kg wings, jointed
3/4 cup sriracha hot sauce (try our organic sriracha sauce)
1/2 cup butter
- Melt the butter in a saucepan and add the sriracha. You don’t need any other flavour as sriracha has so much flavour of its own.
- Let it bubble for a minute and set aside.
- Cook the wings following your preferred method above.
- Toss the cooked wings in the warm sauce to coat. Leave them in there and let them sit. Give them a few turns.
- Serve with the blue cheese dressing and some fresh celery sticks.