Juicy Crispy Buffalo Wings

My tiny apartment kitchen became impromptu sports bar central the first time I made these wings. The frying oil scent drew three neighbors to my door, and we ended up eating standing up around the counter while watching overtime on a tablet propped against the coffee maker.

Last Super Bowl, I accidentally tripled the sauce recipe because I misread the measurements. Best mistake ever. My brother-in-law actually took a container of the leftover sauce home like it was liquid gold.

Ingredients

• Chicken wings: The drumettes and flats cook differently, so separating them means everything finishes at the same time
• Salt, black pepper, and garlic powder: Seasoning the wings before dredging makes every layer flavorful, not just the coating
• Flour and paprika: This coating creates that restaurant-style crunch that holds up against the sauce without getting soggy
• Vegetable oil: You need enough volume so the wings float freely, which keeps them evenly crispy
• Unsalted butter: Starting with unsalted butter lets you control exactly how salty the finished sauce becomes
• Hot sauce: Franks RedHot is the classic choice, but any Louisiana-style sauce brings the right vinegary kick
• White vinegar: This brightens the sauce and cuts through the rich butter so it never feels heavy
• Worcestershire sauce: It adds a subtle depth that makes people wonder what your secret ingredient is
• Celery sticks and blue cheese dip: That cool crunch and creamy tang between bites makes the whole experience work

Instructions

Prep your wings:

Pat them thoroughly dry with paper towels, then season all over with the salt, pepper, and garlic powder, letting them sit while you heat the oil

Make the coating:

Whisk together the flour and paprika in a large bowl, then toss the wings in batches, shaking off any excess flour so the coating stays light and crispy

Heat the oil:

Bring your vegetable oil to 175°C (350°F) in a deep fryer or heavy pot, using a thermometer if you have one because temperature makes all the difference

Fry the wings:

Cook them in batches for 8 to 10 minutes until golden brown and cooked through, then transfer to a paper towel-lined plate to drain while you finish the rest

Make the Buffalo sauce:

Melt the butter over low heat, then stir in the hot sauce, vinegar, Worcestershire, and cayenne until smooth and warmed through

Coat and serve:

Toss the fried wings in a large bowl with enough sauce to coat each piece thoroughly, then arrange them on a platter with celery sticks and blue cheese dip alongside

Save

These wings became my signature dish after I served them at my cousins engagement party. Her now-husband still talks about how he ate more wings that night than actual dinner.

Getting That Restaurant Crunch

The double-frying technique is what separates good wings from great ones. Fry them first for 7 minutes, let them rest on a rack for 5 minutes, then fry again for another 3 to 4 minutes. The first cook renders the fat and cooks the meat through, while that second flash-fry creates that shattering crunch that lasts even after saucing. It takes a bit more time, but the texture difference is undeniable.

Sauce Science

The magic of Buffalo sauce is the emulsion between butter and hot sauce. Melting the butter first creates a smooth base that bonds with the vinegar-based sauce, and stirring gently over low heat prevents separation. If your sauce looks broken or grainy, whisk in a tiny splash of warm water and it will come right back together. This same technique works for adjusting consistency if you like your wings heavily sauced versus lightly glazed.

Serving Strategy

Serve wings immediately after tossing in the sauce while they are still hot and the coating is at its crispest. A warming tray set to low temperature works wonders if you are frying in batches for a crowd.

• Line your serving platter with parchment paper for easier cleanup and to prevent the bottom wings from getting soggy
• Put extra sauce on the side in a small bowl for guests who like their wings extra messy
• Keep the blue cheese dip chilled until serving time because the contrast of hot wings and cold dip is part of the experience

Save

Nothing beats gathering around a platter of these wings, napkins flying, everyone reaching for the same piece. That is when cooking feels like magic.

Recipe FAQs

→ What makes Buffalo wings crispy?

The secret to extra-crispy wings is the flour and paprika coating followed by double-frying. Fry for 7 minutes, rest for 5 minutes, then fry again for 3-4 minutes until golden brown.

→ How spicy are these wings?

The wings have a medium spice level from the hot sauce and optional cayenne pepper. Adjust the cayenne amount to make them spicier or milder according to your preference.

→ Can I bake these wings instead of frying?

Yes, you can bake the coated wings at 200°C (400°F) for 40-45 minutes, flipping halfway through. They won't be quite as crispy as fried wings but still delicious.

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

Frank's RedHot is the traditional choice for authentic Buffalo flavor. Other cayenne-based hot sauces work well too, but avoid extremely hot sauces that overpower the tangy butter mixture.

→ How do I prevent soggy wings?

Pat wings completely dry before coating, don't overcrowd the fryer, and drain on paper towels immediately after frying. Toss in sauce just before serving to maintain crispiness.

→ What can I serve instead of blue cheese dip?

Ranch dressing is a popular alternative that pairs wonderfully with Buffalo wings. The cool, creamy dressing balances the spicy sauce perfectly.