Buffalo Wings Crispy Spicy (Printer-Friendly)

Tender, crispy wings coated in tangy, spicy sauce served with celery and creamy 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 Make:

01 - Pat chicken wings dry with paper towels, then season evenly with salt, ground 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 any excess flour.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
04 - Fry chicken wings in batches for 8 to 10 minutes until golden brown and fully cooked. Drain on paper towels.
05 - Melt unsalted butter over low heat in a saucepan. Stir in hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper until well combined and heated through.
06 - Transfer fried wings to a large bowl. Pour the Buffalo sauce over them and toss thoroughly to coat evenly.
07 - Serve hot with celery sticks and blue cheese dip on the side.

# Expert Tips:

01 -
  • They're shockingly straightforward to make, and the double-fry method gives you that restaurant-quality crunch that feels like a minor miracle.
  • There's something primal about tossing hot wings in sauce and watching them glisten, then sharing them with people who immediately forget their manners.
02 -
  • The double-fry method is a game-changer if you want maximum crispiness: fry for 7 minutes, let them rest for 5, then fry again for 3–4 minutes until they're impossibly crispy on the outside.
  • Temperature matters more than anything else—invest in a good deep-fry thermometer because guessing will betray you every single time.
03 -
  • If your oil starts smelling burnt or looks dark, change it—old oil makes everything taste off no matter how good your wings are.
  • Toss your wings in sauce while they're still warm; the heat helps the sauce cling and absorb into the crust rather than sliding off.
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