Greg’s Dirty Buffalo Wings

Dirty Buffalo Wings are the absolute best wings on the planet! Learn the secret to making these crispy, lip-smacking wings and become the hero of the house!

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Dirty Chicken Wings - TheNavagePatch.com

I know, I know.

Everyone thinks their recipe for buffalo wings is the best.

But look, we all know there can be only one number one, so you know what that means, right?

Yep, it means they are all wrong!

And the ones who claim you can get a decent buffalo wing from the oven?

Please, madam. If anyone tries to sell you that load of stinky cheese, feel free to slap them in the face with a wet noodle.

I mean, oven-baked wings are edible, sure. But they have never been, nor will they ever be, better than good ol’ deep fried wings.

Dirty Chicken Wings - TheNavagePatch.com

Okay, on the subject of deep frying…to make the absolute best buffalo wings on the planet, you will need a deep fryer.

Now hang on a second! Don’t go closing your browser and cursing my name (just yet).

Deep fryers are not very expensive, and they can be used to make all sorts of delicious food (french fries and onion rings, anyone?) But even if you never make anything else with it, if you love buffalo wings as much as this family, then a deep fryer still makes perfect sense.

Once you taste your homemade crispy buffalo wings, you’ll wonder why didn’t buy one sooner.

And once you make my Dirty Buffalo Wings (and my blue cheese dressing), you’ll never go to a wing restaurant again.

Here’s the deep fryer I use.

Okay, so what makes my Dirty Buffalo Wings the best? And what’s with the whole “dirty” thing?

I’m glad you asked, because “dirty” is the key.

Dirty Chicken Wings - TheNavagePatch.com

We’re going to make our wings (deep fried, of course), and we’re going to sauce them as usual (with the sauce recipe below). In this house, that means 4 batches of 15 wings. By the time the last batch is fried, the first two batches will have cooled. Now…

(Here’s the secret)

…you’re going to put those cooled wings back into the fry basket and give them another hot oil bath (a little shorter this time).

This second fry will brown the butter in the buffalo sauce and will release irresistible aromas and unlock incredible flavors!

But that’s not all!

Dirty Chicken Wings - TheNavagePatch.com

When they come back out from their second fry, we’re going to sauce them again. 

With this method, you can make a whole mess of wings beforehand – fried once and sauced, then refrigerated – then take them out of the fridge (or freezer) and give them a second frying and saucing.

You’re going to love this method!

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Greg’s Dirty Buffalo Wings

A note on chicken wings.

Buying whole wings and breaking them down yourself saves a ton of money, plus you get bigger wing pieces! Pre-cut wings can run north of $5/pound around here, but whole wings are just $2.99/pound at Kroger.

Dirty Chicken Wings - TheNavagePatch.com

Breaking them down is a cinch. Just spread open the wing, and cut off the tip at the joint.

Dirty Chicken Wings - TheNavagePatch.com

Then find the drumstick joint.

Dirty Chicken Wings - TheNavagePatch.com

And slice through that.

Dirty Chicken Wings - TheNavagePatch.com

Easy Peasy Chicken Squeezy!

Soon you’ll have a nice mountain of wings ready to fry.

Dirty Chicken Wings - TheNavagePatch.com

Cooking Greg’s Dirty Buffalo Wings

I arrange 15 pieces in the fry basket.

Dirty Chicken Wings - TheNavagePatch.com

Then carefully lower the wings into the oil. I normally have the basket covered while lowering it into the oil to prevent hot oil splashes.

Dirty Chicken Wings - TheNavagePatch.com

But I just wanted to get a good picture of the wings in the hot oil. I covered it immediately after this photo was taken.

Dirty Chicken Wings - TheNavagePatch.com

While that first batch cooked, I made the sauce.

Dirty Chicken Wings - TheNavagePatch.com

I transfer each batch to a medium mixing bowl.

Dirty Chicken Wings - TheNavagePatch.com

Than I add about 1/4 cup of sauce (two ladles).

Dirty Chicken Wings - TheNavagePatch.com

And then I toss the wings until they are all coated with my buffalo sauce.

Dirty Chicken Wings - TheNavagePatch.com

Sixty wings – ready to get Dirty!

Dirty Chicken Wings - TheNavagePatch.com

Back into the basket they go. Since they’ve lost some weight after the first fry, I put 20 at a time for the second fry.

Dirty Chicken Wings - TheNavagePatch.com
Dirty Chicken Wings - TheNavagePatch.com

After about 8 minutes, they are looking beautiful, and they are so incredibly crisp!

Dirty Chicken Wings - TheNavagePatch.com

I sauce them one more time, and then it’s time to eat!

Dirty Chicken Wings - TheNavagePatch.com

Dirty Buffalo Wings

Dirty Buffalo Wings are the absolute best wings on the planet! Learn the secret to making these crispy, lip-smacking wings and become the hero of the house!
Greg
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 700 kcal

EQUIPMENT

  • Deep Fryer
  • 2 large mixing bowls
  • 1 medium mixing bowl

Ingredients
 

For the Wings

  • 60 pieces Chicken wings - About 5 lbs, depending on wing size
  • Sunflower or vegetable oil - Enough to fill deep fryer to its recommended max level

For the Buffalo Wing Sauce

  • 1 ½ cups Franks Red Hot Sauce
  • ½ cup unsalted butter - 1 stick
  • ½ cup salted butter - 1 stick
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Garlic powder
  • ¼ teaspoon Cayenne pepper - or more, depending on how hot you like it

For Serving

Instructions
 

  • Preheat frying oil to 375 degrees Fahrenheit.
  • While oil heats, combine all sauce ingredients in a small saucepan and simmer until butter is melted, stirring occasionally. Remove from heat.
  • Deep fry wings in batches of 15 (if using the T-fal fryer) for 10-12 minutes per batch.
  • Transfer wings to a medium mixing bowl. Pour about ¼ cup of sauce over the wings and toss to coat. Transfer sauced wings to a large mixing bowl.
  • Repeat steps 3 and 4 until all wings are cooked and sauced.
  • If time allows, let wings cool in the refrigerator for a bit. If not, carry on with the next step.
  • Working 20 at a time, place cooked and sauced wings in the basket and fry for an additional 5-8 minutes. Wings should be dark reddish brown.
  • Transfer wings to a large bowl after each batch.
  • When all wings have been fried twice, Sauce them all at once with as much sauce as you like.
  • Serve with Greg's Blue Cheese Dressing, celery sticks and carrot sticks.

Nutrition

Serving: 10wingsCalories: 700kcalCarbohydrates: 5gProtein: 69gFat: 45gSaturated Fat: 15gSodium: 2500mg
KEYWORD buffalo wings, deep fryer, keto, low carb
Tried our recipe?We love seeing our recipes being shared on Instagram. Don't forget to mention @TheNavagePatch and tag #TheNavageEats!

Dirty Chicken Wings - TheNavagePatch.com
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16 Comments

  1. Your recipe is close to authentic, but here, in Buffalo, they are called “wings”. Not Buffalo wings. Buffalo don’t have wings, chickens do.

  2. I too am from Buffalo, born and raised. Left once for 12 years, but returned. Yes we only call them wings, and your recipe is as close as it can get to Frank and Theresas recipe. But thats not the reason I am writing this. I took a sirloin tip out of the freezer yesterday and stressed all night about how to prepare it. I woke up this morning and its like there it was your recipe for grilled dry rub sirloin tips just like it fell from heaven. So thank you so much you made my day and my dinner too.

    1. That’s great to hear, Kim – both that my recipe is close to authentic and that you found my sirloin tip recipe. So how did they turn out? 🙂

  3. I am like you, oven baked wings are NOT the same as deep fried! However, I have to say that after making wings in my air fryer I will never go back to deep frying! I dare you to compare air fried to deep fried! I don’t miss the clean up of deep frying and the crispiness and taste is amazing, My boyfriend who considers himself a wing aficionado thinks the air fried wings are the best he’s ever had. Of course the sauce has a lot to do with it and my recipe is pretty close to yours. I will have to try double “frying” them to see if it is worth the effort. We have served them to a few people and they are always impressed with the flavour. Anything that involves a great taste and less fat is a winner for me.

  4. It was the best steak I ever made I think I will use your dry rub on other things, chicken fish what ever else I think of. The salsa on top made it perfect. Keep the recipes coming, and thanks for your humor. Tell Handan she has a keeper.

    1. I tell her that every day, Kim, lol! And yes, that rub is the best! I use it on pretty much everything. I’m so happy you liked it! 🙂

  5. Best wings ever! AND I bought my husband the fryer you use, we have had fryers before and was never much impressed, he LOVED this one!! So thanks for sharing, we’ll be having wings more often in this house! Better than carry out!!

    1. Hey, that’s great to hear, Diane! I’m so happy you like my wings AND the fryer! There is NOTHING like fresh home-cooked wings! 🙂

  6. I’ve had that fryer for 2 years and absolutely LOVE it!! Like you nothing beats a fried wing, but I have never double fried them!! I am definitely going to give that a try the next time we have wings. Your sauce is similar to one I use for Buffalo Chicken Wing dip and I have never thought to sauce my wings with it (DUH!). I see your Dirty Buffalo wings in our very near future! Thanks for sharing!