Part 5/8:
- Remove the wings and let excess oil drain off.
Stage 2: The Crisping
Temperature: Raised to 375°F–400°F.
Method: Fry all wings in one batch, ensuring space for air circulation.
Goal: Achieve a beautiful golden-brown, crispy exterior.
Timing: Just until they reach the perfect crunch, confirmed by the sound and appearance.
This final fry creates the signature shatter that makes Buffalo wings a favorite.
The Buffalo Sauce: Balancing Heat and Flavor
Next, Nick prepares the classic Buffalo sauce:
Base Ingredients: Frank's RedHot hot sauce, butter, honey.
Seasonings: Paprika, cayenne pepper, garlic powder.