Between the tender meat and addictively crispy edges (aka, the best part!), these buffalo chicken wings are a must-try.
They’re spicy, succulent, and perfect for hungry crowds.
Buffalo Chicken Wings
There’s never a wrong time to whip up a batch of buffalo chicken wings.
And while they make a great appetizer for game day, they’re also a tasty main course when served with potato salad or a plate of crispy french fries.
That said, they need a good dipping sauce on the side. Luckily, everything works with these spicy wings, from blue cheese to ranch dressing.
Cayenne pepper gives these chicken wings a kick, but it’s the buttery hot sauce drizzle that’ll make you weak in the knees.
So, grab a heavy saucepan, and let’s get deep-frying!
Ingredients
- Chicken wings – Meaty chicken wings make the best buffalo wings. You can use fresh or frozen, but make sure they’re thawed and blotted dry when using frozen.
- Flour – All-purpose flour works best for these chicken wings. An even coat of flour makes these chicken wings crisp up deliciously golden brown.
- Cayenne pepper – Cayenne pepper adds a hint of spice to the flour mixture before you add your hot sauce.
- Salt – Fine sea salt or table salt works well in this recipe and brings out all those spicy flavors.
- Vegetable oil – Good frying oil is vital. While vegetable oil works under high heat, you can opt for other frying oils with a high smoke point. Avocado, peanut, corn, and sunflower oil are great alternatives.
- Butter – Creamy butter helps tame those lively flavors. Be sure to opt for unsalted butter or leave it out of the recipe (the salt).
- Hot sauce – There are no wrong answers when it comes to hot sauce. Frank’s Red Hot is always a crowd favorite because it’s spicy with some acidity from the vinegar. But feel free to use whatever you like best.
Tips for the Best Chicken Wings
- Don’t overcrowd the pan. The trick to ultra-crispy, copycat Wingstop chicken wings is hot oil. If the temperature drops too low, your chicken wings will become soggy.
- Since you’re adding a cold chicken to hot oil, only add a few at a time.
- Always check the temperature after each addition, or hang a candy thermometer on the side of the pan.
- Get creative with the sauce. A simple sauce of butter and hot sauce brings a lot of flavor, but you don’t have to stop there! Instead, add things like vinegar, honey, garlic powder, or spices to make these buffalo chicken wings your own.
- Save time with pre-cut chicken wings. Fresh is always best, but you may not have time to trim chicken wings before a big party. So, opt for a bag of frozen chicken wings to make things a little easier. Just remember to thoroughly thaw them before throwing them in hot oil!
- Don’t forget the dipping sauces! My favorite part about a plate of buffalo chicken wings is the creamy sauce. And since they’re spicy, I like something cool, such as bleu cheese or ranch.
- Other saucy options include honey mustard, BBQ, Parmesan garlic, or even more butter and hot sauce!
What to Serve with Buffalo Wings
Whether served as an appetizer or a main course, there is no end to the potential sides to serve with buffalo chicken wings.
Some excellent serving suggestions include:
- Dipping sauces
- Celery sticks
- Carrot sticks
- French fries
- Potato salad
- Cornbread
- Onion rings
Is pairing fried buffalo wings with other fried foods overkill? Absolutely not!
So why not make it a whole buffet? Add pizza rolls, Scotch eggs, and more to the table!
Just keep this in mind: if you’re using the same oil for french fries and buffalo chicken wings, always cook the french fries first.
More Chicken Appetizers You’ll Love
Crockpot Buffalo Chicken Wings
Cracker Barrel Fried Chicken
Frank’s RedHot Buffalo Wings
Bisquick Fried Chicken
Wingstop Garlic Parmesan Wings
Buffalo Chicken Wings
5
servings10
10
minutes908
kcalBetween the tender meat and addictively crispy edges, these buffalo chicken wings are a must-try. They’re spicy, succulent, and perfect for hungry crowds.
Ingredients
1/2 cup all-purpose flour
1/4 teaspoon ground paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
2 cups vegetable oil for frying, more as needed
1/4 cup unsalted butter
1/4 cup hot sauce
1 pinch ground black pepper
1 pinch garlic powder
Instructions
- In a small bowl, stir flour, paprika, and cayenne pepper.
- Using a 9×13-inch glass baking dish, arrange chicken wings in a single layer. Sprinkle the flour mixture on top of the chicken and toss until the wings are evenly coated. Cover the baking dish with foil or plastic wrap, and refrigerate for at least 1 hour.
- Add about 1-inch of oil to a deep, heavy skillet. The oil should be deep enough to cover the wings. Using a kitchen thermometer, heat the oil to 375 degrees Fahrenheit (190°C).
- While the oil heats, combine unsalted butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Stir the sauce mixture until the butter is melted and the sauce is smooth. Remove from the heat and set aside.
- Remove wings from the refrigerator and fry in batches in the hot oil for 10 to 15 minutes. They’re done cooking when they start to turn golden brown. Ensure that the oil’s temperate never drops below 375 degrees Fahrenheit.
- Place cooked wings on a paper towel to sop up extra cooking grease.
- Mix the hot chicken wings and hot sauce until coated in a large bowl. Or, place the wings on a serving platter and drizzle the hot sauce on top. Then, grab your favorite dipping sauce and serve!
