Buffalo Wings Juicy Crispy (Printable version)

Crispy chicken wings coated in spicy Buffalo sauce, paired with celery sticks 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 - 0.5 tsp ground black pepper
04 - 0.5 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 - 0.25 cup unsalted butter
09 - 0.5 cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - 0.5 tsp Worcestershire sauce
12 - 0.5 tsp cayenne pepper (optional)

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Step-by-step guide:

01 - Pat wings dry with paper towels; season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge wings in mixture, shaking off excess.
03 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
04 - Fry wings in batches for 8 to 10 minutes until golden and cooked through; drain on paper towels.
05 - Gently melt butter over low heat; stir in hot sauce, vinegar, Worcestershire sauce, and cayenne until combined and warm.
06 - Toss fried wings in Buffalo sauce until thoroughly coated.
07 - Serve wings hot alongside celery sticks and blue cheese dip.

# Expert Advice:

01 -
  • Authentic Flavor: The homemade Buffalo sauce is perfectly balanced with tangy, spicy, and buttery notes, just like the classic.
  • Unbeatably Crispy: A simple flour coating and deep-frying method ensures a golden, crispy skin that holds up to the sauce.
  • Perfect for Sharing: This recipe makes a generous batch of about 4 servings, ideal for parties, gatherings, or a family treat.
02 -
  • Dry the Wings: Patting the wings completely dry with paper towels is the most important step for achieving a super crispy skin.
  • Don't Crowd the Pot: Fry the wings in batches to maintain the oil temperature and ensure they cook evenly without becoming soggy.
  • Toss While Hot: Pour the sauce over the wings right after they come out of the fryer. The heat helps them absorb all the delicious flavor.
  • Serve Immediately: For the best texture and crispiness, serve the wings right after tossing them in the sauce.
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