Kosher Crispy Buffalo Wings – No Dairy, Maximum Flavor

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I’ll be honest, when I first started keeping kosher, I thought my Buffalo wing days were over. The classic recipe calls for butter in the sauce, which obviously doesn’t work with chicken. But after some experimenting in my kitchen, I discovered that dairy-free Buffalo wings can be just as addictive as the original.

The key is understanding what makes Buffalo sauce work in the first place. It’s not really about the butter. It’s about creating that perfect balance between tangy hot sauce and rich fat that coats the wings without making them soggy. I use a combination of olive oil and schmaltz (rendered chicken fat) to get that silky texture traditional recipes achieve with butter. The result tastes authentic and satisfies that Buffalo craving completely.

Making Buffalo Sauce Without Butter

Getting the wings properly crispy takes a bit of patience, but it’s worth every minute. I start by patting them completely dry, then toss them in a mixture of flour and cornstarch. The cornstarch creates an extra-crispy exterior that holds up beautifully under the sauce. After frying them once at a lower temperature, I bump up the heat for a second quick fry. This double-frying technique gives you wings with shatteringly crisp skin that stays that way even after saucing.

The Double-Fry Method for Extra Crispy Wings

These wings work perfectly for game day, casual dinners, or any time you want something that feels indulgent without being too heavy. Serve them with celery sticks and kosher ranch dressing made with mayonnaise instead of sour cream. They’re just as good at room temperature as they are hot, which makes them great for parties where people graze throughout the evening.

Kosher Crispy Buffalo Wings - No Dairy, Maximum Flavor - American recipe
I'll be honest, when I first started keeping kosher, I thought my Buffalo wing days were over. The classic recipe calls for butter in the sauce, which obviously doesn't work with chicken. But after some experimenting in my kitchen, I discovered that dairy-free Buffalo wings can be just as addictive as the original. The key is understanding what makes Buffalo sauce work in the first place. It's not really about the butter. It's about creating that perfect balance between tangy hot sauce and rich fat that coats the wings without making them soggy. I use a combination of olive oil and schmaltz (rendered chicken fat) to get that silky texture traditional recipes achieve with butter. The result tastes authentic and satisfies that Buffalo craving completely. Getting the wings properly crispy takes a bit of patience, but it's worth every minute. I start by patting them completely dry, then toss them in a mixture of flour and cornstarch. The cornstarch creates an extra-crispy exterior that holds up beautifully under the sauce. After frying them once at a lower temperature, I bump up the heat for a second quick fry. This double-frying technique gives you wings with shatteringly crisp skin that stays that way even after saucing. These wings work perfectly for game day, casual dinners, or any time you want something that feels indulgent without being too heavy. Serve them with celery sticks and kosher ranch dressing made with mayonnaise instead of sour cream. They're just as good at room temperature as they are hot, which makes them great for parties where people graze throughout the evening.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Wings
  • 2 lbs chicken wing sections drumettes and flats separated
  • 1/2 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 6 cups vegetable oil for frying
For the Buffalo Sauce
  • 1/2 cup hot sauce Frank's RedHot or similar
  • 3 tbsp schmaltz rendered chicken fat
  • 2 tbsp olive oil extra virgin
  • 1 tbsp white vinegar
  • 1 tsp garlic powder
  • 1/4 tsp kosher salt

Method
 

Prepare the Wings
  1. Pat chicken wings completely dry with paper towels. This is crucial for crispiness.
  2. In a large bowl, whisk together flour, cornstarch, salt, garlic powder, and paprika.
  3. Toss wings in the flour mixture until evenly coated. Let sit for 10 minutes to help coating adhere.
First Fry
  1. Heat oil in a large, heavy pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
  2. Working in batches, fry wings for 8-10 minutes. Don't overcrowd the pot.
  3. Remove wings and drain on wire rack set over baking sheet. Let rest for 5 minutes.
Make the Sauce and Final Fry
  1. While wings rest, whisk together hot sauce, schmaltz, olive oil, vinegar, garlic powder, and salt in a large bowl.
  2. Increase oil temperature to 375°F (190°C).
  3. Fry wings again for 2-3 minutes until golden brown and extra crispy.
  4. Immediately transfer hot wings to the bowl with Buffalo sauce and toss until well coated.
  5. Serve immediately with celery sticks and kosher ranch or blue cheese alternative.

Notes

If you don't have schmaltz, you can render it by cooking chicken skin and fat trimmings slowly until crispy. Strain the fat and use immediately. Wings can be first-fried up to 4 hours ahead and kept at room temperature, then second-fried when ready to serve. For extra heat, add a pinch of cayenne pepper to the sauce.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 1240mg 54%
Dietary Fiber 0g
Total Sugars 1g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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