This classic American dish is perfect for game day, parties, or any gathering that calls for a crowd-pleaser. Crispy on the outside and juicy on the inside, these Buffalo wings are tossed in a tangy, spicy sauce that leaves you wanting more.
Ingredients
- 2 pounds chicken wings, split at the joint and tips removed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
- 1/2 cup unsalted butter
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 1 tablespoon white vinegar
- 1/2 teaspoon Worcestershire sauce
- Celery sticks and blue cheese dressing, for serving
Steps
1. Prepare the Wings: Start by patting the chicken wings dry with paper towels. This step is crucial for achieving crispy skin. In a large bowl, combine the salt, black pepper, garlic powder, and paprika. Toss the wings in the spice mixture until evenly coated. Next, add the flour and toss again to ensure the wings are thoroughly coated. This will help create a crispy exterior when frying.
2. Fry the Wings: Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C). Carefully add the wings in batches, making sure not to overcrowd the pot. Fry the wings for about 10-12 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil.
3. Make the Buffalo Sauce: While the wings are frying, prepare the Buffalo sauce. In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the hot sauce, white vinegar, and Worcestershire sauce. Stir to combine and cook for a few minutes until the sauce is well blended and heated through. Remove from heat and set aside.
4. Toss the Wings in Sauce: Once all the wings are fried, place them in a large mixing bowl. Pour the prepared Buffalo sauce over the wings and toss to coat evenly. Ensure each wing is thoroughly covered in the sauce for maximum flavor.
5. Serve and Enjoy: Arrange the Buffalo wings on a serving platter and garnish with celery sticks. Serve with blue cheese dressing on the side for dipping. These wings are best enjoyed fresh and hot, making them the perfect addition to any gathering or game day spread.
Tips for Variation
- Baked Buffalo Wings: For a healthier alternative, bake the wings in a preheated oven at 425°F (220°C) for 45-50 minutes, flipping halfway through. Toss in the sauce after baking.
- Grilled Buffalo Wings: Add a smoky flavor by grilling the wings over medium-high heat for about 15-20 minutes, turning occasionally, until cooked through.
- Spicy Honey Buffalo Wings: Add a tablespoon of honey to the Buffalo sauce for a sweet and spicy twist.
- Garlic Parmesan Buffalo Wings: Mix grated Parmesan cheese and minced garlic into the Buffalo sauce for a rich, savory flavor.
- Buffalo Wing Dip: Turn this dish into a dip by combining shredded cooked chicken, Buffalo sauce, cream cheese, and shredded cheddar cheese. Bake until bubbly and serve with chips or veggies.
Macros
- Calories: 450 per serving
- Protein: 25g
- Carbohydrates: 5g
- Fat: 35g
- Fiber: 1g
Frequently Asked Questions
- Can I make Buffalo wings ahead of time?
- Yes, you can prepare the wings ahead of time by frying or baking them and then reheating in the oven. Toss them in the sauce just before serving.
- What is the best hot sauce for Buffalo wings?
- Frank’s RedHot is the traditional choice, but you can use any hot sauce you prefer based on your heat tolerance and flavor preference.
- How do I store leftover Buffalo wings?
- Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
- Can I make Buffalo wings in an air fryer?
- Yes, air fry the wings at 400°F (200°C) for 20-25 minutes, shaking the basket halfway through. Toss in Buffalo sauce after cooking.
Fiery Buffalo Wings: A Spicy Delight
Ingredients
- 2 pounds chicken wings split at the joint and tips removed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup all-purpose flour
- Vegetable oil for frying
- ½ cup unsalted butter
- ½ cup hot sauce such as Frank’s RedHot
- 1 tablespoon white vinegar
- ½ teaspoon Worcestershire sauce
- Celery sticks and blue cheese dressing for serving
Instructions
- Prepare the Wings: Pat dry chicken wings. Toss in a mixture of salt, black pepper, garlic powder, and paprika. Coat with flour.
- Fry the Wings: Heat vegetable oil to 375°F (190°C). Fry wings in batches for 10-12 minutes until golden brown. Drain on paper towels.
- Make the Buffalo Sauce: Melt unsalted butter in a saucepan. Add hot sauce, white vinegar, and Worcestershire sauce. Stir and heat through.
- Toss the Wings in Sauce: Place fried wings in a bowl. Pour Buffalo sauce over wings and toss to coat evenly.
- Serve and Enjoy: Arrange wings on a platter with celery sticks. Serve with blue cheese dressing. Enjoy hot!