American · Dinner
Buffalo Wings
Bone-in chicken wings deep-fried until the skin crisps, then tossed in a dairy-free buffalo sauce built from hot sauce whisked with olive oil in place of butter and sharpened with apple cider vinegar and cayenne. The tangy, spicy glaze coats each piece, served with celery batons and a lemon squeeze.
$4
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
631Calories
52.8gProtein
35.4gFat
26.8gCarbs
1.8gSugar
2.4gFiber
2547mgSodium
239mgChol
7.8gSat Fat
412mgPotassium
68mgCalcium
1.1mgIron
0.7mcgVitamin B12
4.2mgVitamin C
Goes well with
Sparkling lemonade
local
Cold IPA
international
egg-free
protein-rich
gluten-free-adaptable
dairy-free
Instructions
1
Prep
Pat the wings dry, separate into flats and drumettes, then toss with all-purpose flour, smoked paprika, salt, and black pepper until dry-coated.
2
Fry
Heat the vegetable oil to 375°F and fry the wings in two batches for 8 to 9 minutes until deep golden and 175°F at the bone.
3
Drain
Lift the wings onto a wire rack over paper towel for about 1 minute until the surface stops sizzling.
4
Whisk
Whisk the hot sauce, olive oil, cayenne, and apple cider vinegar in a large bowl until the mixture emulsifies into a glossy uniform sauce.
5
Plate
Toss the drained wings in the sauce until coated, pile on a plate with celery batons, and squeeze lemon juice over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken wings, split into flats and drumettes
- 1/2 cup64g all-purpose flour
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6 cups1440ml vegetable oil, for deep-frying
- 1/2 cup120ml hot sauce
- 3 tbsp42g olive oil
- 1 tsp1 tsp cayenne
- 2 tsp2 tsp apple cider vinegar
- 44 celery sticks (160g), cut into batons
- 2 tbsp2 tbsp lemon juice
