Juicy Crispy Buffalo Wings (Print Version)

Juicy fried wings coated in tangy spicy Buffalo sauce, served with crisp celery and creamy blue cheese dip.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tsp garlic powder

→ Coating

05 - 1 cup all-purpose flour
06 - 1 tsp paprika

→ Frying

07 - 4 cups vegetable oil for frying

→ Buffalo Sauce

08 - ¼ cup unsalted butter
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Steps:

01 - Pat chicken wings thoroughly dry with paper towels. Season evenly with salt, black pepper, and garlic powder, ensuring all surfaces are coated.
02 - Combine flour and paprika in a large bowl, mixing until fully incorporated. Dredge seasoned wings in flour mixture, shaking off excess to ensure even coating.
03 - Heat vegetable oil in deep fryer or large heavy-bottomed pot to 350°F. Use a thermometer to verify temperature for optimal frying results.
04 - Fry wings in batches for 8–10 minutes until golden brown and cooked through, maintaining oil temperature. Remove and drain on paper towel-lined plate.
05 - Melt butter in saucepan over low heat. Whisk in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until fully combined and smooth.
06 - Transfer fried wings to large bowl. Pour Buffalo sauce over wings and toss thoroughly until each piece is evenly coated.
07 - Arrange wings on serving platter alongside fresh celery sticks and blue cheese dip. Serve immediately while hot and crispy.

# Expert Advice:

01 -
  • The homemade Buffalo sauce puts that bottled stuff to shame, plus you control exactly how much heat goes into it
  • These wings fry up incredibly crispy and stay that way even after tossing in sauce
  • Everything comes together in about 35 minutes, making it perfect for impromptu gatherings
02 -
  • Crowding the pan drops the oil temperature dramatically, resulting in soggy, greasy wings instead of crispy ones
  • The sauce must be warm when tossed with hot wings, otherwise it clumps up and doesnt coat properly
  • Patting wings completely dry before seasoning is non-negotiable, moisture prevents proper browning and crispiness
03 -
  • Line your draining plate with paper towels and place a wire rack on top, this keeps wings from sitting in their own oil
  • Use a spider skimmer or slotted spoon to remove wings, its much easier than tongs for retrieving multiple pieces at once
Go Back