Juicy Crispy Buffalo Wings

Game day at my house growing up meant the entire family crowded around the TV, napkins everywhere, and my dad emerging from the kitchen with a platter of Buffalo wings that looked like pure gold. He would not share his technique until I moved into my first apartment and called him, desperate for something that tasted like home. Now this is the only recipe I turn to when friends are over, because there is something magical about crispy wings coated in that spicy, tangy sauce that brings people together.

Last winter during a particularly brutal cold snap, my neighbor knocked on my door because she smelled these cooking through the vents. We ended up spending the entire evening at my kitchen table, eating wings straight from the bowl and talking until 2 AM. She admitted later she had only meant to borrow sugar, but the aroma had other plans.

Ingredients

• 1 kg chicken wings: Separating drumettes and flats helps them cook evenly and makes grabbing easier
• 1 tsp salt: Season the wings generously before coating for flavor that goes deep
• ½ tsp ground black pepper: Freshly cracked adds a bright bite that cuts through the richness
• ½ tsp garlic powder: This subtle background note makes people ask what your secret is
• 120 g all-purpose flour: Creates that essential crispy shell that holds up to the sauce
• 1 tsp paprika: Gives the wings a beautiful golden color and slight smokiness
• 1 L vegetable oil: You need enough depth so the wings float freely while frying
• 60 g unsalted butter: The backbone of a proper Buffalo sauce, adding velvety richness
• 120 ml hot sauce: Franks RedHot is traditional, but any cayenne-based sauce works
• 1 tbsp white vinegar: Balances the butter and adds that signature sharpness
• ½ tsp Worcestershire sauce: Deep, umami complexity that most people cannot quite identify
• ½ tsp cayenne pepper: Optional, but worth it if you like a little extra fire
• Celery sticks and blue cheese dip: The cooling counterpart that makes the heat sing

Instructions

Prepare the chicken wings:

Pat the wings completely dry with paper towels, then sprinkle them generously with salt, pepper, and garlic powder, turning to coat all sides.

Create the coating:

Whisk together the flour and paprika in a large bowl, then dredge each wing piece thoroughly, shaking off any excess flour before placing on a plate.

Heat the frying oil:

Pour the oil into a deep fryer or heavy-bottomed pot and bring it to 175°C, which usually takes about 10 minutes over medium-high heat.

Fry the wings:

Cook the wings in small batches for 8 to 10 minutes until they are golden brown and the internal temperature reaches 74°C.

Make the Buffalo sauce:

Melt the butter in a small saucepan over low heat, then whisk in the hot sauce, vinegar, Worcestershire, and cayenne until smooth and fragrant.

Coat the wings:

Transfer the fried wings to a large bowl and pour the sauce over them, tossing immediately to coat every piece while they are still hot.

Serve them up:

Arrange the wings on a platter with fresh celery sticks and a bowl of blue cheese dip for that classic finish.

Pin It

My brother once attempted to make these for a Super Bowl party but forgot the vinegar in the sauce. He said they tasted like buttery chicken nuggets, which was not exactly the game-day victory he was aiming for. We still laugh about it every time we break out the wing basket.

Getting That Restaurant-Style Crunch

The difference between good wings and great wings often comes down to the frying technique. Double-frying—cooking the wings for 7 minutes, letting them rest, then frying again for 3 to 4 minutes—is what restaurants do to achieve that shatteringly crisp exterior that stays crunchy even after saucing.

Making Ahead For Parties

You can fry the wings up to 4 hours ahead of time and keep them in a warm oven, but do not sauce them until right before serving. I learned this the hard way when I sauced wings too early and they lost their signature crunch by the time guests arrived.

Heat Levels For Everyone

Not everyone loves the same amount of fire in their wings, and that is perfectly okay. You can easily make two batches of sauce with different heat levels to accommodate both spice lovers and those who prefer something milder.

• Leave out the extra cayenne for a family-friendly version
• Add a splash of honey to the sauce to temper the heat
• Have extra blue cheese dip ready as the ultimate flame tamer

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There is something deeply satisfying about making restaurant-quality wings at home, and the way they disappear from the platter tells you everything you need to know.

Recipe FAQs

→ How do I get extra crispy wings?

Double-fry technique: fry wings for 7 minutes, let rest for 5 minutes, then fry again for 3-4 minutes. This creates an exceptionally crispy exterior while keeping the meat juicy inside.

→ Can I bake these instead of frying?

Yes, bake at 220°C (425°F) for 40-50 minutes, flipping halfway. The skin won't be as crispy as fried, but still delicious. Broil for 2-3 minutes at the end for extra crispiness.

→ What's the best hot sauce for Buffalo wings?

Frank's RedHot is the traditional choice, but any cayenne-based hot sauce works well. Avoid extremely hot sauces as they'll overpower the buttery balance.

→ Can I make these less spicy?

Reduce the amount of hot sauce and increase the butter. Omit the optional cayenne pepper. The sauce will still be flavorful without the intense heat.

→ What can I serve instead of blue cheese dip?

Ranch dressing is the classic alternative. You can also serve with homemade garlic aioli or cool sour cream mixed with fresh herbs and lemon juice.

→ How long should I fry the wings?

Fry at 175°C (350°F) for 8-10 minutes until golden brown and the internal temperature reaches 74°C (165°F). Don't overcrowd the pan to maintain oil temperature.