Crispy, golden-fried chicken wings coated in a tangy, spicy buffalo sauce that delivers an irresistible kick of heat and flavor. These iconic appetizers are perfect for game day, parties, or whenever you crave finger-licking good wings that will disappear from the plate in minutes.
⏱️60 min
📊Easy
👥4 servings
🍽️Starter
spicymeatfamilyfestive
Ingredients
1200 gchicken wings
180 mlhot sauce
85 gunsalted butter
100 gall-purpose flour
1 litervegetable oil
5 gsalt
2 gblack pepper
3 ggarlic powder
Instructions
1PREPARE THE WINGS: Pat the chicken wings dry with paper towels, removing as much moisture as possible to ensure they crisp up beautifully when fried. Separate the wings into flats and drumettes, discarding the tips or reserving them for stock. This preparation is crucial because dry wings will become crispy rather than soggy.
2SEASON THE COATING: In a shallow bowl, combine 100g all-purpose flour, 5g salt, 2g black pepper, and 3g garlic powder, mixing thoroughly to distribute the seasonings evenly. This dry mixture will create a flavorful, crispy exterior when the wings are dredged and fried.
3HEAT THE OIL: Pour 1 liter of vegetable oil into a deep-sided pot or Dutch oven and heat it to 190°C (375°F), using a thermometer to ensure accuracy. The oil must reach this temperature to properly crisp the wings while cooking them through; if the oil is too cool, the wings will absorb excess oil and become greasy.
4FRY THE WINGS: Working in batches to avoid overcrowding the pot, dredge the dried wings in the seasoned flour mixture, coating all surfaces evenly, then carefully place them into the hot oil. Fry for 12-15 minutes until the wings are golden brown and crispy, with an internal temperature reaching 74°C (165°F) when measured with a meat thermometer. Do not overcrowd the pan as this will lower the oil temperature and result in soggy wings.
5PREPARE THE BUFFALO SAUCE: While the wings are frying, melt 85g unsalted butter in a small saucepan over medium heat, then add 180ml hot sauce (such as Frank's RedHot), stirring constantly until fully combined and heated through. The butter will make the sauce rich and glossy while tempering the heat slightly; warm the sauce for about 2-3 minutes until it's hot enough to coat the wings but not so hot that it burns.
6TOSS AND SERVE: Transfer the fried wings to a large bowl lined with paper towels to drain excess oil briefly, then pour the warm buffalo sauce over them and toss vigorously until every wing is evenly coated with the spicy, buttery sauce. Serve immediately while the wings are still hot and crispy, ideally with blue cheese dressing or ranch for dipping to cool down the heat.