Juicy Crispy Buffalo Chicken Wings (Printable)

Golden fried wings tossed in zesty buffalo sauce, served with celery and blue cheese for dipping.

# What you'll 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
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# How to make it:

01 - Pat chicken wings dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Mix flour and paprika in a large bowl. Dredge wings in flour mixture, shaking off excess.
03 - Heat oil in deep fryer or heavy-bottomed pot to 350°F.
04 - Fry wings in batches for 8-10 minutes until golden brown and cooked through. Drain on paper towel-lined plate.
05 - Melt butter in saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until combined.
06 - Place fried wings in large bowl, pour Buffalo sauce over, and toss to coat evenly. Serve hot with celery sticks and blue cheese dip.

# Expert Suggestions:

01 -
  • The homemade sauce strikes that perfect balance between tangy heat and rich buttery finish that bottled versions never quite achieve
  • Double-frying technique creates wings that stay impossibly crispy even after being coated in sauce
02 -
  • Skip the refrigeration step before frying—room temperature wings cook more evenly and crisply
  • The sauce clings better when wings are still hot from the fryer, so work quickly
03 -
  • Let fried wings rest on a wire rack instead of paper towels to keep them crispy on all sides
  • Toss sauce and wings in batches rather than all at once for more even coating
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