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.
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.
So, grab a heavy saucepan, and let’s get deep-frying!
Buffalo Chicken Wings Recipe
Like apple pie, buffalo chicken wings are 100% All-American.
And though the South has the market covered on deep fried chicken, buffalo wings hail from the North.
They were invented in a New York restaurant, in the 1960s, as a late-night experiment that wowed.
This recipe earns a double punch of spice, thanks to the spicy seasoning in the dry flour mixture and the buttery drizzle.
Cayenne pepper gives these chicken wings a kick, but it’s the buttery hot sauce drizzle that’ll make you weak in the knees.
Ingredients for Buffalo Chicken Wings
- 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, restaurant-quality chicken wings is to ensure the oil temperature never drops. 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
- Onion rings
Is pairing fried buffalo wings with other fried foods overkill? Absolutely not!
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
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