Original Buffalo Wings

Make these classic buffalo wings in a snap with your Camp Chef cast iron fry pot set. Extra crispy and tossed in spicy buffalo sauce, your guests will love them!
Course Side Dish
Cuisine American
Keyword Buffalo Wings


  • 5 lbs Wings
  • 1-2 cups Red pepper sauce
  • 1 & 1/2 Stick of butter
  • Peanut oil for frying
  • Coarse Kosher salt


  • Dry brine (optional but makes the skin crispier) – Pat chicken wings dry.
  • Salt generously with coarse Kosher salt, covering the wings completely.
  • Refrigerate uncovered for a minimum of 4 hours.
  • Do not rinse when done brining.
  • Melt butter in sauce pan. Add red pepper sauce and warm.
  • Heat oil to 177*C.
  • Fry wings in small batches for 7-9 minutes until wings are crispy and internal temperature is 74*C.
  • Toss with red pepper sauce and butter mixture.