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The original Buffalo wing recipe from the Anchor Bar in Buffalo, New York uses two ingredients in the sauce: Frank's RedHot and butter. That is it. No vinegar additions, no garlic powder, no cayenne, no oil. The cold butter whisked into hot sauce is what gives genuine Buffalo sauce its glossy, coating consistency — the emulsion that clings to the wing rather than running off.
The wings must be fried in animal fat hot enough to render the skin completely. Tallow at 190°C produces a crackling, papery skin that no oven or air fryer can replicate. The sauce goes on immediately after frying while the wings are at their hottest, so the butter emulsion sets around the crispy skin rather than softening it.
Buffalo Wings Recipe
Ingredients
- 1.5kg (3.3 lb) chicken wings, split at the joint into flats and drumettes, wingtips removed
- Beef tallow for frying
- Sea salt
- Buffalo sauce: 120ml (½ cup) Frank's RedHot Original hot sauce; 60g (4 tbsp) cold unsalted grass-fed butter, cut into cubes
- Blue cheese dip: 120g crumbled blue cheese, 120ml sour cream, 1 tbsp lemon juice, pinch of salt
- Celery sticks to serve
Method
- Pat the wings completely dry with paper towels. Moisture is the enemy of crispy skin — even a little dampness will prevent proper browning.
- Season generously with sea salt.
- Heat tallow in a deep, heavy pot to 190°C (375°F). Use a thermometer — temperature matters.
- Fry the wings in batches of 6–8 (do not overcrowd). Cook for 12–14 minutes until the skin is deep golden-amber and very crispy. The wings should float and rotate freely.
- While the last batch fries, make the buffalo sauce: pour Frank's into a small saucepan and heat until just simmering. Remove from heat. Whisk in the cold butter cubes one at a time until fully emulsified and glossy.
- Transfer the hot wings directly into a large bowl. Pour the buffalo sauce over. Toss immediately and vigorously to coat.
- Mix the blue cheese dip ingredients together. Season to taste.
- Serve the wings immediately with blue cheese dip and celery sticks.
Why butter and not margarine?
The original Anchor Bar recipe specifies butter. The fat and milk solids in butter create the emulsion that makes the sauce cling. Margarine and vegetable oil-based spreads produce a greasier, less stable sauce.
Is this seed oil free?
Yes. Tallow, butter, Frank's RedHot, and blue cheese contain no seed oils. Check the label on sour cream — most contain no seed oils but some brands add vegetable oil.
Can I bake them instead?
You can, but the result is meaningfully different. Baked wings have softer skin. For the Anchor Bar texture, frying in animal fat is the correct method.
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