Juicy Crispy Buffalo Wings (Printable)

Golden fried chicken wings coated in a spicy, tangy Buffalo sauce served with crisp celery and blue cheese dip.

# What You’ll Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ 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 - ¼ cup unsalted butter
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper (optional)

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# How-To Steps:

01 - Pat chicken wings dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge the wings in this mixture, shaking off any excess flour.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
04 - Fry wings in batches for 8 to 10 minutes until golden brown and cooked through. Remove and drain on paper towels.
05 - Melt butter in a saucepan over low heat. Stir in hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper. Warm gently until combined.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over wings and toss thoroughly to coat evenly.
07 - Serve wings hot accompanied by celery sticks and blue cheese dip.

# Expert Tips:

01 -
  • The double-fry technique gives you wings that are impossibly crispy outside while staying juicy inside.
  • You can make the sauce while the wings cook, so there's almost no downtime before eating.
  • They're the kind of food that brings people together without anyone feeling like you've spent all day cooking.
02 -
  • If you want extra-crispy wings, fry them for 7 minutes, let them rest for 5 minutes, then fry again for 3–4 minutes—the resting time lets the exterior set.
  • Check your hot sauce ingredient list because some brands have a soy-heavy flavor that changes the whole balance.
03 -
  • Oil temperature is everything—even five degrees off changes the outcome, so invest in a good cooking thermometer.
  • If wings are sticking together while frying, they're probably in cold oil; wait another minute for the temperature to stabilize before adding more.
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