Recipe: Classic Buffalo Chicken Wings

Are you Team Drums or Team Flats? At Cambro, we like a mix of both! However, Chef Dan Seidman prefers all flats—so much that he requested flats only from his butcher before making this Classic Buffalo Chicken Wings recipe.


Chicken Wings

  • Chicken Wings
  • Buttermilk
  • Hot Sauce of your choice
  • Salt
  • 2 Cups Potato Starch
  • 1 tsp each cayenne, garlic powder, onion powder, paprika and salt

Buffalo Sauce

  • 1 cup Hot Sauce of your choice
  • 1 stick of butter
  • Pinch of salt, cayenne and garlic powder
  • 2 Tbsp of vinegar


  1. Place wings inside CamSquare® and cover with buttermilk, hot sauce and a big pinch of salt. Marinate for at least 30 minutes.
  2. To make the dredge, combine 2 cups of potato starch with cayenne, garlic powder, onion powder, paprika and salt.
  3. Dredge wings and fry once at 325°F for 5 to 7 minutes and then again at 375°F for about a minute until crisp and golden. PROTIP: You can do the first fry a few hours in advance and finish them when ready to serve.
  4. To make homemade buffalo sauce, combine hot sauce, butter, salt, cayenne, garlic powder and a vinegar. Mix well before covering wings.
  5. Serve with ranch or bleu cheese dressing for dipping.
  6. Enjoy!