Buffalo Chicken Wings

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep 炸雞翅 8隻 for sharing; pat fry items dry, keep cold sauces separate (炸油 600毫升, 海鹽 1/2小匙, 水牛城醬 適量, 藍紋起司醬 2大匙, 辣椒碎 1/2小匙).
2. Preheat fryer oil to 350–360°F or oven to 400°F; fry in batches until golden and crisp.
3. Cook fries or bread separately for contrast; drain on paper towels and season while hot.
4. Adjust dipping sauces to coat-not-drip consistency; plate hot center, cool garnish on the side for Buffalo Chicken Wings.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins