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Kosher Crispy Buffalo Wings – No Dairy, Maximum Flavor

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Meat (Fleishig)

Classic Buffalo wings are tossed in hot sauce and butter, which can’t be used with chicken. This version gets the same silky, tangy coating from hot sauce, schmaltz and olive oil, over wings fried until extra crispy in a flour and cornstarch coating.

Crispy Wings, Silky Sauce

The light flour and cornstarch dredge gives the wings a crisp shell. Fry them twice: first to cook through, then again at higher heat right before serving for maximum crunch. The first fry can be done up to 4 hours ahead. Whisk the warm schmaltz and olive oil into the hot sauce with vinegar and garlic so it coats the wings evenly.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Schmaltz is rendered chicken fat; render your own from chicken skin and fat trimmings if you can’t buy it. Serve with a mayonnaise-based dip instead of blue cheese dressing.

Serving

Add cayenne to the sauce for extra heat. Serve with celery and carrot sticks.

Kosher Crispy Buffalo Wings – No Dairy, Maximum Flavor
These kosher Buffalo wings use schmaltz and olive oil instead of butter to create that classic tangy, rich sauce coating over perfectly crispy double-fried chicken wings.
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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

What I use for this recipe

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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.

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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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