Juicy Crispy Buffalo Wings (Print version)

Crispy fried wings coated in spicy, tangy Buffalo sauce with celery sticks and blue cheese dip accompaniment.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - 0.5 tsp ground black pepper
04 - 0.5 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 - 0.25 cup unsalted butter
09 - 0.5 cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - 0.5 tsp Worcestershire sauce
12 - 0.5 tsp cayenne pepper (optional)

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Directions:

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

# Expert Advice:

01 -
  • The double-fry method (if you're willing) creates that impossibly crispy skin that shatters when you bite into it.
  • You can make them spicy or mild just by adjusting one ingredient, so they work for different crowd preferences without extra effort.
  • They're ready in about 35 minutes total, which means you can actually make them for a casual weeknight, not just when you're hosting.
02 -
  • If your wings feel greasy instead of crispy, your oil temperature was too low—it needs to be consistent at 175°C the whole time, which is why a thermometer is worth the investment.
  • The double-fry method (fry 7 minutes, rest 5, fry another 3-4 minutes) actually does create noticeably crispier wings, and the rest period is when the residual heat finishes cooking the inside while the outside cools slightly.
03 -
  • Room-temperature wings fry more evenly than cold ones, so take them out of the fridge about 10 minutes before you start cooking if you remember.
  • If you don't have a deep fryer, a heavy-bottomed pot works fine—cast iron holds heat beautifully—and a metal slotted spoon makes moving wings in and out of hot oil feel safer and more controlled.
Return