Juicy Crispy Buffalo Wings (Printable Version)

Crispy fried wings coated in a spicy, tangy Buffalo sauce paired with celery sticks and creamy blue cheese dip.

# What You'll Need:

→ Chicken

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

→ Coating

05 - 1 cup all-purpose flour
06 - 1 teaspoon 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 tablespoon white vinegar
11 - ½ teaspoon Worcestershire sauce
12 - ½ teaspoon cayenne pepper (optional)

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Directions:

01 - Pat chicken wings dry using paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge the wings in the mixture, then shake off excess flour.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
04 - Fry wings in batches for 8 to 10 minutes until golden brown and cooked through. Drain on paper towels.
05 - Melt butter over low heat. Stir in hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper. Warm until combined.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over and toss thoroughly to coat.
07 - Serve wings hot alongside celery sticks and blue cheese dip.

# Expert Advice:

01 -
  • The double-fry method creates a shatteringly crisp exterior that stays that way even after saucing.
  • Homemade Buffalo sauce tastes brighter and less vinegary than bottled versions, letting the heat sing without the burn.
  • You control the spice level completely, which means your friends with different heat tolerances can all eat together.
02 -
  • Oil temperature is non-negotiable; even 10 degrees off changes your result completely, so invest in a reliable thermometer.
  • The double-fry method from the notes genuinely works if you have time, turning good wings into the kind people specifically ask you to make again.
03 -
  • Save your oil if it's still clean after frying; strain it through cheesecloth and store it for next time, which saves money and gives you pre-seasoned oil.
  • If you're nervous about the oil temperature, fry just three wings first as a test; you'll know immediately if adjustments are needed before committing a full batch.
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