Julie’s Famous Buffalo Wings

buffalo chicken wings

Today we continue Chicken Wing Week, and this post is very special to me. Today I’m sharing, for the first time ever, my own recipe for buffalo sauce. It took me several years of trial and error to perfect it, and I can say with no ego that it is the best buffalo sauce I’ve ever tasted. If I taste one that is better than mine, I will readily admit it. To date, I have not. (And yes, I have tried Anchor Bar’s sauce.)

frying chicken wings

I’ve also had many people agree with that sentiment. Everyone who tries this sauce LOVES it. Many have asked me for the recipe, and thus far, I’ve refused to give it up, always hoarding the secret formula under lock and key. Reason being, I have entertained notions of bottling and selling it, and I wanted to be able to honestly tell investors or retailers that the recipe really is top-secret and that I have not told a soul.

Julie's Buffalo Chicken Wings

Then a year or so ago, I read an article about selling your homemade hot sauce, and the article basically said that whenever someone tells you that you should bottle and sell your hot sauce because it’s just soooo delicious, to just punch them in the face right then and save yourself the headache. Because after you start the process, that’s exactly what you’ll want to do. I looked into it: the legal hoops to jump through are enormous and arduous, and the profit margin is extremely slim thanks to so many middle men. And that’s *if* you’re one of the few to actually get your sauce onto a retailer’s shelf! I’ve officially decided to never pursue that angle.

And thus, it makes no sense to hoard the recipe anymore. So here it is! This buffalo sauce is awesome. Yes,  it is hot! But addicting as all get out. It’s one of my finest cooking accomplishments. I’m very proud and honored to share it with you. Enjoy!

Julie's Famous Buffalo Wings

{One year ago: Meyer Lemon and Fresh Cranberry Scones}


1 (12 oz.) bottle Frank’s Original RedHot sauce
1 garlic clove, peeled and coarsely chopped
1 habanero chile, stemmed and seeded
1 frozen mango chunk, mostly thawed
1 ½ – 2 tbs unsalted butter, melted
Kosher salt and black pepper

About 2 lbs. chicken wings, cut into sections and tips discarded
1 quart buttermilk, well shaken
A few dashes of hot sauce
About 1 cup all-purpose flour
About 1 cup cornstarch
Kosher salt and black pepper
Canola oil, for deep frying

To make the sauce, place all ingredients in a blender. Puree until very smooth. Set aside. Refrigerate if not using immediately.
To make the wings, place the chicken wing pieces in a large mixing bowl. Pour the buttermilk over, then add the hot sauce. Stir to combine. For best results, let them sit in the refrigerator for a couple of hours. This isn’t necessary though.
When ready to cook the wings, set a high sided skillet or pot over medium-high heat. Add a couple inches of oil. The oil is ready when a pinch of flour immediately bubbles and rises to the surface but does not brown. If it browns immediately, then your oil is too hot.
In a large bowl or large plate with sides, mix together the flour and cornstarch. Season generously with salt and pepper. A note about the flour and cornstarch: you’ll use approximately 1 cup each. If you need a little more, no big deal, you’re basically looking for an even amount of both.
Lift the wings out of the buttermilk and let the excess drip off. Coat them thoroughly in the flour mixture, then shake off the excess. When the oil is ready, place the wings in the hot oil and fry for 12 minutes, flipping once. You’ll likely need to do this in batches to avoid overcrowding the pan. When the wings are browned, crispy, and cooked through, lift them out with a strainer or spider and place on a paper towel lined plate. Let them sit for a minute to drain any excess oil, then transfer them to a bowl. Ladle in some buffalo sauce and toss gently to coat. Serve immediately. Repeat with the remaining wings.

9 responses to “Julie’s Famous Buffalo Wings

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  8. Sounds great for us chiliheads!! just one question about the Buffalo sauce. How big of a bottle of Frank’s are you talking about? The 6 oz or the 12 oz bottle

    • Hi John, you need the 12 oz. bottle of Frank’s – thanks for catching that omission, I corrected it now! Hope you enjoy them!

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