Buffalo Chicken Wings
Crispy fried buffalo chicken wings coated in a classic buttery hot sauce, perfect for game day or any gathering.
Ingredients
Main Ingredients
- 1/2 cup all-purpose flour
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp salt
- 2 lb package chicken wings and drumettes
- 2 inches Vegetable oil for frying Enough for about 2 inches depth
Sauce Ingredients
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash black pepper
- 1 dash garlic powder
Optional Ingredients
- Celery sticks
- Carrot sticks
- Ranch or blue cheese dip
- Extra hot sauce for serving
- Lemon wedges Brightens the flavor
Instructions
Preparation
- In a small bowl, mix flour, cayenne, paprika, and salt.
- Place wings in a large bowl. Sprinkle the flour mixture over the wings and toss until evenly coated.
- Cover and chill for 1 to 1½ hours to help the coating set, leading to a crispier finish.
Mixing / Assembling the Sauce
- While wings are chilling, make the sauce: In a small saucepan over low heat, melt butter with hot sauce, black pepper, and garlic powder.
- Stir until smooth and pour into a clean large bowl (this is where you’ll toss the wings later).
Frying
- Heat oil in a deep pot to 375°F (190°C). Keep the temperature steady.
- Fry wings in batches (don’t overcrowd) for 10–15 minutes, until they’re beginning to brown and cooked through.
- Remove and drain briefly on a wire rack or paper towels.
Tossing / Finishing
- Immediately transfer hot wings into the bowl with buffalo sauce. Toss until coated.
- Serve warm with celery, carrots, and your favorite creamy dip.
Notes
Tip for best texture: Chill the coated wings to help the coating stick and crisp. Toss wings while they’re hot so the sauce clings better. Common mistake to avoid: Overcrowding the pot drops oil temperature and makes wings oily. Optional substitutions: Use smoked paprika for a deeper flavor, or add a tiny pinch of sugar to balance heat.