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Chicken Wings
Becky Hardin
4.54 from 58 votes
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This is truly the best Buffalo Wings recipe! Chicken wings are deep-fried to crispy perfection before being tossed in bold buffalo sauce that’s made even more delicious with two not-so-secret ingredients. It’s a great game-day appetizer recipe that’s worth getting your hands messy for.
Table of Contents
What’s in this Buffalo Wings Recipe?
Chicken wings are tossed with simple ingredients that you likely already have on hand! They’re then deep-fried in hot oil and smothered in Buffalo sauce.
- All-Purpose Flour: Helps the chicken wings fry up crispy
- Seasonings: Paprika, cayenne powder, garlic powder, salt, and pepper are all you need to give these wings the very best flavor. Add more or less cayenne depending on your spice preferences.
- Chicken Wings: Use wingettes or wings with the joints removed.
- Oil: I recommend using canola oil, peanut oil, or vegetable oil.
- Buffalo Sauce: You can use my favorite homemade buffalo sauce recipe or grab a bottle from the store.
- Salted Butter: Makes the Buffalo sauce extra creamy and rich.
- Honey: Adds a subtle touch of sweetness to the sauce.
Pro Tip: Serve with your favorite wing dipping sauces, like ranch or blue cheese!
What oil is best for frying buffalo chicken wings?
The best cooking oil for deep frying at home is something with a high smoke point. As you’ll see in the recipe, we’re heating it to about 360°F, so the oil should have a smoke point above that. That’s why I only recommend using canola, peanut, or vegetable oil.
Where did buffalo wings originate?
These wings were invented at theAnchor Barin Buffalo, New York when one of the owners cooked leftover wings in hot sauce as a late-night snack for her son.
Why are they called buffalo wings?
Wings of a buffalo? Definitely not! These hot chicken wings are called Buffalo wings because they were first served in Buffalo, New York. The sauce is key!
Are buffalo wings hot or spicy?
These wings are definitely zesty, but they’re not as hot as hot wings!
What is buffalo sauce made of?
Buffalo sauce is made from butter, hot sauce, vinegar, and a little bit of sugar!
Are buffalo wings better baked or fried?
Traditionally, these wings are fried to crispy perfection. However, you definitely can bake them! If you don’t want to fry them, try these Crockpot buffalo wings, air fryer wings, or Instant Pot buffalo wings.
Why do you refrigerate the wings before frying?
Chilling the chicken wings helps the seasoned flour coating stick to the skin. That way, when you fry them, the skin will really crisp up!
How hot should oil be for frying?
Heat the oil to about 360°F before you begin. It will fluctuate while frying, but should stay between 350-375°F (and will potentially heat as high as 400°F).
How to Store and Reheat
Once cooled to room temperature, store any leftover buffalo wings you may have in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven or air fryer until warmed through.
How to Freeze
Place the cooked chicken wings in an airtight container (like a large zip-top bag) in the freezer for up to 3 months. Don’t forget to date and label!
Serving Suggestions
Celery, ranch, and blue cheese are all quintessential chicken wing accompaniments! If you’re planning on making these wings your main course, serve them with a fun side dish like fried pickles or homemade french fries.
4.54 from 58 votes
Buffalo Wings Recipe
Buffalo wings are a must for game day, and this fried chicken wings recipe is the best way to make them. Get super crispy wings in the most delicious buffalo sauce. They're so easy to deep fry, and so fun to eat!
Prep: 15 minutes minutes
Cook: 45 minutes minutes
Total Time: 1 hour hour
Servings: 6
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Ingredients
- 1 cup all-purpose flour
- 1 tablespoon ground paprika
- 1 teaspoon cayenne pepper adjust to personal tastes
- 1½ teaspoons garlic powder
- kosher salt and freshly ground black pepper to taste
- 3 pounds chicken wingettes or chicken wings with joints removed
- cooking oil for frying
- 1 cup Buffalo Sauce store-bought or click for recipe
- ½ cup salted butter 1 stick
- 3 tablespoons honey
Equipment
Dutch Oven
Instructions
In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.
1 cup all-purpose flour, 1 tablespoon ground paprika, 1 teaspoon cayenne pepper, 1½ teaspoons garlic powder, kosher salt and freshly ground black pepper
Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture.
3 pounds chicken wingettes
Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture.
Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.
While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.
cooking oil
Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
When you start frying your last batch of wings, start your sauce.
Heat the butter, hot sauce, and honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.
1 cup Buffalo Sauce, ½ cup salted butter, 3 tablespoons honey
Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
Serve immediately, with ranch or blue cheese dressing for dipping.
Notes
Storage:Store buffalo wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Buffalo Wings Recipe
Amount Per Serving (4 wings)
Calories 687Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 24g
Cholesterol 135mg45%
Sodium 1827mg79%
Potassium 266mg8%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 9g10%
Protein 25g50%
Vitamin A 1366IU27%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Appetizer
Cuisine:American
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
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Lori Court says
Made this for my family a couple of times! Now they ask for wings at least once every two weeks! They do turn out deishous! I did omit the honey though as my guys don’t like anything sweet on any meat or poultry!Reply
Becky Hardin says
Sounds like a win!
Reply
Stowe Harris says
I deep fried these at 360 degrees for 13 minutes per the recipe and they were perfect! Perfectly crispy on the outside and juicy on the inside. Way better than any wings I have ever had in a restaurant. This a drop the mic recipe. Thank you!
Reply
Katlego rakgotla says
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Wendy says
This will be my go to recipe for wings! They were so crispy even after tossing them in sauce! I had even left them in the fridge overnight & cooked more the next day, still awesome! Great recipe! Thanks!Reply
Becky Hardin says
I’m so glad you enjoyed them, Wendy!
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