Crispy Buffalo Chicken Wings are a classic game-day favorite that everyone loves. These wings are perfectly crunchy on the outside with a juicy and tender inside, all coated in a spicy, tangy buffalo sauce that gives just the right amount of kick. The combo of the crispy skin and the flavorful sauce makes these wings impossible to resist.
I always find that the secret to great buffalo wings is getting the skin super crispy before tossing them in the sauce. It keeps them from getting soggy and gives that satisfying crunch with every bite. I like to serve them with a side of cooling ranch or blue cheese dressing to balance the heat, and some crunchy celery sticks for a refreshing touch. It makes the whole snack feel like a little celebration.
These wings remind me of fun weekends with friends, cheering for our favorite team and sharing a plate piled high with wings. No matter the occasion, crispy buffalo chicken wings bring people together and make any gathering feel just a little bit more special. I hope you enjoy making and munching on them as much as I do!
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best for crispiness. You can use frozen wings, but make sure to thaw and pat them very dry before cooking to avoid sogginess.
Flour & Spices: The flour coating with paprika and garlic powder helps create a crisp, flavorful crust. If you prefer gluten-free, rice flour or cornstarch can be good alternatives.
Buffalo Sauce: Classic hot sauce like Frank’s RedHot is my favorite for its balanced heat and tang. If you want less heat, try a milder hot sauce or reduce the cayenne.
Butter: Unsalted butter forms the rich base for the sauce and softens the spice. You can replace butter with a non-dairy spread for a dairy-free option, though the flavor will be a bit different.
Accompaniments: Celery sticks and ranch or blue cheese dressing are traditional and help cool down the heat. If you don’t have these, a simple yogurt dip or carrot sticks offer a nice crunch and freshness.
How Do You Get the Wings Extra Crispy Before Tossing in Sauce?
Getting crispy wings is all about the drying, coating, and frying technique:
- Start by patting the wings very dry. Moisture is the enemy of crispiness.
- Use a seasoned flour mix to coat the wings well. This creates a crunchy shell.
- Fry in hot oil (375°F) so the wings cook quickly and form a crisp crust without absorbing too much oil.
- Don’t overcrowd the pan—fry in batches to keep the oil hot.
- Drain wings on a wire rack after frying to avoid soggy bottoms.
- Then toss them gently but quickly in warm sauce—this coats without making the crust soggy.
Following these steps helps you get wings that stay crispy even after being sauced, making each bite perfectly crunchy and flavorful.
Equipment You’ll Need
- Deep-fryer or large heavy skillet – I prefer using a deep fryer for consistent frying, but a sturdy skillet works just fine with enough oil.
- Cooking thermometer – helps you keep the oil at the right temperature (375°F) for crispy, non-greasy wings.
- Slotted spoon or spider strainer – makes removing the wings easy and safe from hot oil.
- Wire rack and baking sheet – to drain the fried wings and prevent sogginess.
- Small saucepan – perfect for melting butter and mixing the buffalo sauce.
Flavor Variations & Add-Ins
- Sticky Honey BBQ: Swap hot sauce for BBQ sauce and add a touch of honey for a sweet and smoky flavor.
- Creamy Garlic: Mix in minced garlic or garlic powder into the sauce for a rich, garlicky kick.
- Spicy Mango: Add mango puree or hot honey to the sauce for a sweet and spicy twist.
- Blackened Seasoning: Dust wings with Cajun or blackening spice blend before frying for a bold, smoky flavor.
How to Make Crispy Buffalo Chicken Wings?
Ingredients You’ll Need:
For The Wings:
- 2 lbs chicken wings, tips removed and wings separated at joint
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
For The Buffalo Sauce:
- 1/2 cup unsalted butter
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For Serving:
- Chopped fresh chives or green onions, for garnish (optional)
- Ranch or blue cheese dressing
- Celery sticks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 15 minutes for cooking. Plus, you’ll need a few minutes to toss the wings in sauce and garnish. So, get ready to enjoy delicious wings in around 30-35 minutes total!
Step-by-Step Instructions:
1. Prepare the Wings:
Start by rinsing the chicken wings under cold water, then pat them really dry with paper towels. This helps the coating stick and the skin get crispy.
2. Coat the Wings:
In a large bowl, mix the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper. Add the wings and toss them around until they’re fully coated with the flour mixture. Shake off any extra flour.
3. Fry the Wings:
Heat vegetable oil in a deep fryer or large, heavy skillet until it reaches 375°F (190°C). Make sure there’s enough oil to cover the wings. Fry the wings in batches for 8-10 minutes, turning occasionally until they’re golden brown and super crispy. Use a slotted spoon to remove them and place on a wire rack over a baking sheet to drain and cool slightly.
4. Make the Buffalo Sauce:
While the wings are frying, melt the butter in a small saucepan over low heat. Stir in the hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper until the sauce is smooth and mixed well. Then remove from the heat.
5. Toss Wings in Sauce:
Put the fried wings into a large bowl. Pour the warm buffalo sauce over the wings and toss gently until every piece is nicely coated with that spicy, buttery sauce.
6. Serve and Enjoy:
Arrange the wings on a serving platter. Sprinkle with chopped chives or green onions if you like. Serve with ranch or blue cheese dressing and crunchy celery sticks. Dig in and enjoy your crispy, flavorful buffalo wings!
Can I Use Frozen Chicken Wings for This Recipe?
Yes! Just make sure to fully thaw them in the refrigerator overnight and pat them very dry before coating. This helps ensure they get crispy when fried.
Can I Bake the Wings Instead of Frying?
Absolutely! Bake at 425°F (220°C) on a wire rack over a baking sheet for about 40-45 minutes, flipping halfway through, until crispy. Then toss in the buffalo sauce as usual.
How Should I Store Leftover Wings?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to keep them crispy, or warm gently in the microwave.
Can I Make the Buffalo Sauce Ahead of Time?
Yes, you can prepare the sauce a day in advance and refrigerate it. Reheat gently on the stove before tossing with the wings to keep the flavors fresh and vibrant.