Buffalo Butter Party Wings
 
     
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                    By Theresa Hartwell
Rated 5.0 stars by 1 users
By Theresa Hartwell
2-4
An ode to the best wing sauce (not up for debate), our Miso Buffalo Butter Wings will take your fried chicken to the next level. These party wings are fried extra crispy (also non-negotiable), tossed in a buttery-vinegary sauce, and finished with an extra dusting of this sassy spice blend. Though we suggest deep frying, these work just as well in an air fryer. After all, all wings are good wings.
Serve the wings with Fancy Ranch!
2 lbs party wings
2 teaspoons Pacific Flake Salt or Kosher salt
1/2 teaspoon Granulated Garlic
1 ½ teaspoons Miso Buffalo Wings & Things
1 tablespoon cornstarch
1 teaspoon Pacific Flake Salt or Kosher salt
3/4 teaspoon baking powder
4 tablespoons butter
1 tablespoon Miso Buffalo Wings & Things, divided
Toss chicken with seasonings evenly with hands. Cover and chill in fridge for at least 30 minutes, up to overnight.
Prep the buffalo butter. Melt butter and mix with 2 teaspoons Miso Buffalo Rub and a splash of vinegar.
Toss wings in Buffalo butter. Sprinkle additional 1 teaspoon Buffalo Rub over wings before serving.
If air frying, follow instructions through step 3, air fry wings per instructions below, then skip to step 6.
You’ll need enough oil to fully submerge the chicken. For reference, we used about 42 ounces of oil when preparing the wings in a dutch oven.
The wings are best served freshly fried, but can be reheated at 400 for 6-7 minutes before serving. If reheating, wait to toss with butter and seasoning until after you have reheated.
 
     
     
    