Crispy Double-Fried Buffalo Blue Cheese Wings Tips, FAQ & printable recipe

Tips for success

To maximize the crispiness, let the coated wings sit on a wire rack for about 5 to 10 minutes before the first fry. This allows the potato starch to hydrate slightly from the moisture on the surface of the chicken, forming a more stable crust that is less likely to slide off during the frying process.

This extra step ensures a more uniform coating that results in a better overall texture when the wings are finished.

If you are preparing a large quantity of wings for a gathering, you can complete the first fry stage up to two hours in advance. Simply remove the wings from the oil when they are pale golden and let them cool completely on a wire rack at room temperature.

When ready to serve, perform the second fry at 390°F (199°C) until they are golden and crispy. This allows you to serve hot, fresh, crispy wings without spending the entire time standing at the stove.

Variations

• Garlic Parmesan Wings: Replace the buffalo sauce with a mixture of melted butter, minced garlic, and finely grated Parmesan cheese. Toss the double-fried wings in this mixture instead of the cayenne sauce for a savory, umami-packed alternative that remains just as crispy.
• Honey Sriracha Wings: Swap the cayenne pepper sauce for a blend of Sriracha and honey. Emulsify with cold butter as directed to maintain the glossy, velvety finish. The sweetness of the honey provides a great balance to the heat of the Sriracha, creating a sticky, addictive glaze.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Cool leftovers for no more than 2 hours before refrigerating.

Freezer

Not recommended, as the crispy crust will lose its texture upon thawing and reheating.

Reheat

Reheat in a 400°F (200°C) oven or air fryer for 5-8 minutes until hot and the crust has regained some of its crispiness.

Store any leftover wings in an airtight container in the refrigerator for up to three days. Keep the sauce separate if possible to maintain the integrity of the crust, although the wings will inevitably lose some of their signature crunch when stored.

Ensure that leftovers are cooled completely before sealing them in a container to prevent condensation from making the crust soggy during the storage period in the refrigerator.

You can prep the wings by coating them in the vodka-starch mixture up to 30 minutes before frying. Beyond that, the starch will begin to absorb moisture and become pasty, which will ruin the crispiness. The buffalo sauce can be made ahead of time and stored in the refrigerator, then gently reheated over low heat while whisking to bring it back to a smooth, emulsified state before tossing the freshly fried wings.

Serving ideas

Serve the wings immediately while they are piping hot and the sauce is still glossy. The contrast between the intense heat of the buffalo sauce and the cold, sharp tang of the Gorgonzola blue cheese is the highlight of the dish. Arrange them on a large platter with a side of fresh celery hearts to provide a cooling, crunchy palate cleanser that balances the richness of the butter and the heat of the cayenne pepper.

For a complete gastropub experience, consider serving with a side of extra blue cheese dressing for dipping. The combination of the crispy, saucy wing, the creamy blue cheese, and the crisp celery creates a multi-textured experience.

Ensure the wings are piled high, allowing the sauce to pool slightly at the bottom of the platter so that guests can dunk the wings further if they desire an extra kick of spice and richness.

Frequently asked questions

Recipe card

Crispy Double-Fried Buffalo Blue Cheese Wings

Prep 15 minCook 11 minRest 4 minTotal 30 minServes 4

Ingredients

• 2 lb chicken wings, split into flats and drums
• 2 tbsp vodka
• 1 tsp salt
• 1 cup potato starch
• 1/2 cup cayenne pepper sauce
• 6 tbsp cold butter, cubed
• Gorgonzola blue cheese crumbles, for serving

Instructions

1. Place the chicken wings in a large mixing bowl. Add the vodka and salt, tossing thoroughly to coat each piece. Sprinkle the potato starch over the wings and toss again until every wing is evenly dusted with a thin layer of starch, which will create the microscopic blisters needed for that signature crunch.
2. Heat oil to 350°F (177°C) and fry the wings for 8 minutes. Remove and let them rest on a wire rack for 4 minutes to allow the moisture to redistribute. Increase the oil temperature to 390°F (199°C) and flash-fry the wings for an additional 3 minutes, or until the internal temperature reaches 165°F (74°C).
3. In a small saucepan over low heat, combine the cayenne pepper sauce and cold butter. Whisk constantly as the butter melts, emulsifying it into the sauce to create a velvety, glossy consistency. Toss the double-fried wings in the buffalo butter sauce immediately, then top with crumbled Gorgonzola blue cheese before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

38 g

Carbohydrates

22 g

Fat

44 g

Fiber

0.5 g

Sugar

0.2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.