Buffalo Wings - So Easy, Why Do They Get It Wrong?!

It's been ages since I've talked about Buffalo Wings here at Gourmet Male because they're such a simple dish and everyone should be able to make them. But recently I've seen them show up on menus around Sydney at places like the Stoned Crow and The Oaks and everyone is screwing them up! At best we get spicy chilli wings, at worst just deep fried, breaded chicken wings. So now I'm on a mission to get people cooking proper Buffalo Wings and I'm starting with the Gourmet Male faithful!

So let's stick closely to the original (I use flour), which requires sourcing Frank's Red Hot Sauce here in Australia. Luckily, you can now pick up small bottles of Frank's at Woolies but if you want bigger amounts USA Foods carries a number of varieties and sizes, as well as heaps of other American foods.

I deep fry the wings but you can bake them, if you prefer. To make the wings you'll need:

  • 1 kg mini chicken drumettes (you can get these from chicken shops - ask for the unmarinated versions of whatever they have)
  • 175ml Frank's Red Hot Sauce
  • 100ml melted butter
  • dash of paprika
  • dash of dried cayenne pepper
  • ground pepper
  • wholemeal flour

Mix the hot sauce with the butter, paprika, and cayenne pepper and set aside. (Tip: if you want thicker sauce use a little bit of Xanthan gum) Toss the wings in the flour and pepper.

Deep fry the wings for 8 minutes at 180C and then dry over some paper towels. Once the grease is drained pour the sauce over the wings and mix.

Chop up some carrots and celery and add this bleu cheese sauce. You'll need:

  • 50g soft bleu cheese
  • 100g sour cream

Melt the bleu cheese in the microwave and then mix with the sour cream. Serve with the wings and veggies. Enjoy!

Buffalo Wings and Bleu Cheese Dip - A Classic!

I'm pretty surprised that I haven't talked about Buffalo Wings on Gourmet Male until this point but it's always been everyone's favourite party food that I cook a couple times a year. And they are dead easy to make. In my opinion, nothing is more enjoyable on a sunny summer day than a massive platter of wings, veggies and bleu cheese, and some cold beers.

buffalo wings.jpg

I can't take credit for this recipe as the original Buffalo Wing recipe was developed over at the Anchor Bar in Buffalo, NY in the States. But it's one of those dishes that has taken on many, many different variations over the years and across the globe. I prefer to stick closely to the original, which requires sourcing Frank's Red Hot Sauce here in Australia. Luckily, USA Foods carries a number of varieties and sizes, as well as heaps of other American foods.

I deep fry the wings but you can bake them, if you prefer. To make the wings you'll need:

  • 1 kg mini chicken drumettes (you can get these from chicken shops - ask for the unmarinated versions of whatever they have)
  • 175ml Frank's Red Hot Sauce
  • 100ml melted butter
  • dash of paprika
  • dash of dried cayenne pepper

Mix all the ingredients for the sauce until properly blended. Deep fry the wings for 8 minutes at 180C and then dry over some paper towels. Once the grease is drained pour the sauce over the wings and mix.

Chop up some carrots and celery and add this bleu cheese sauce. You'll need:

  • 50g soft bleu cheese
  • 100g sour cream

Melt the bleu cheese in the microwave and then mix with the sour cream. Serve with the wings and veggies. Enjoy!

Let us know this summer if you try this recipe and if you have any favourite variations.