Crispy Buffalo Chicken Wings are a classic game-day favorite that bring together crunchy skin, spicy buffalo sauce, and juicy chicken all in one bite. The perfect balance of heat and tangy flavor makes these wings so irresistible. Whether you like them mild or with a fiery kick, these wings hit the spot every time.
I love making these wings because the crispy outside is just the right contrast to the saucy coating. My trick is to double-bake or fry them until golden and crispy before tossing them in the buffalo sauce—it’s a game changer! Plus, the smell of hot pepper and garlic while they’re cooking always gets everyone excited around the house.
Whenever I serve these wings, I pair them with some celery sticks and a side of cool ranch or blue cheese dressing to balance out the spice. It’s the kind of snack that brings people together, whether you’re watching a big game or just hanging out with friends. No matter what, these wings always disappear fast, and I find myself wanting to make them again soon after.
Key Ingredients & Substitutions
Chicken Wings: Using fresh whole wings cut into drumettes and flats is best for even cooking and a great texture. If you can’t find whole wings, pre-cut wings or even boneless wings work but adjust cooking time accordingly.
Flour & Spices: The flour coating helps create that crispy outside. You can swap all-purpose flour for gluten-free flour if needed. Garlic powder and paprika add flavor, but smoked paprika gives a nice smoky kick if you want to try that.
Hot Sauce: Classic Frank’s RedHot is the standard and balances heat with a tangy note. You can choose a milder hot sauce or add more cayenne pepper for extra spice.
Butter and Vinegar: Melted butter adds richness to the sauce, and vinegar brings the essential tang. If you need dairy-free, substitute butter with a vegan butter or oil, but keep the vinegar for sharpness.
Serving Side: Ranch or blue cheese dressing and celery sticks aren’t just traditional—they help cut the heat and add freshness. If you’re avoiding dairy, try a dairy-free dip or cucumber sticks as an alternative.
How Do You Get the Wings Really Crispy Without Baking Twice?
Frying the wings at the right temperature is key. Make sure the oil reaches 375°F (190°C) before adding wings; this seals the outside quickly, locking in juices and crispness.
- Coat wings well in seasoned flour, shake off excess to avoid sogginess.
- Don’t overcrowd the pan—fry in small batches so oil stays hot and wings crisp evenly.
- Drain wings on paper towels to get rid of extra oil before saucing.
- If you want, pat wings dry with a towel before flouring to help the coating stick better.
These steps give you crunchy skin right away without needing a second cook, so they stay crispy when sauced and ready to eat.
Equipment You’ll Need
- Deep-fry thermometer – I find it helps to keep the oil at the perfect temperature for crispy wings.
- Large heavy-bottomed pot or deep fryer – makes frying safer and easier to control the temperature.
- Slotted spoon or wire basket – helps lift wings out without splashing hot oil.
- Wire rack or plate lined with paper towels – for draining wings after frying and keeping them crispy.
- Mixing bowls – for coating wings and tossing in sauce easily.
Flavor Variations & Add-Ins
- Use different hot sauces like sriracha or buffalo blue cheese for unique flavors.
- Add honey or brown sugar to the sauce for a sweet and spicy twist.
- Mix in chopped green onions or cilantro on top for fresh flavor.
- Serve with carrot sticks or sliced bell peppers for more color and crunch.
How to Make Crispy Buffalo Chicken Wings
Ingredients You’ll Need:
For the Wings:
- 2 pounds chicken wings, separated into drumettes and flats
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying (about 4 cups)
For the Buffalo Sauce:
- ½ cup hot sauce (such as Frank’s RedHot)
- ¼ cup unsalted butter
- 1 tablespoon white vinegar
- ¼ teaspoon cayenne pepper (optional for extra heat)
For Serving:
- Chopped fresh parsley, for garnish
- Ranch or blue cheese dressing
- Celery sticks
Time Needed
This recipe takes about 15 minutes to prepare and 10 minutes to fry the wings. Allow a few extra minutes to make the sauce and toss everything together. So, plan for about 30 minutes total from start to serving!
Step-by-Step Instructions:
1. Prepare and Coat the Wings:
In a large bowl, mix together the flour, garlic powder, paprika, salt, and black pepper. Toss the chicken wings in this seasoned flour mixture until they are fully coated. Shake off any extra flour so the coating isn’t too thick. Set them aside while you heat the oil.
2. Fry the Wings Until Crispy:
Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C). Make sure the oil is enough to cover the wings completely. Fry the wings in small batches for about 8 to 10 minutes each, turning occasionally, until they turn a golden brown and become crispy. Use a slotted spoon to remove them, then set the wings on paper towels to drain off any extra oil.
3. Make the Buffalo Sauce and Toss the Wings:
While the wings are frying, melt the butter slowly in a saucepan over low heat. Stir in the hot sauce, white vinegar, and cayenne pepper if you want extra heat. Heat just until everything is well combined. Place the crispy wings into a large bowl, pour the warm buffalo sauce over them, and toss well to coat every piece evenly.
4. Serve and Enjoy:
Arrange the sauced wings on a serving platter, sprinkle with chopped fresh parsley for a pop of color, and serve immediately. Don’t forget celery sticks and a bowl of ranch or blue cheese dressing on the side to cool down the spicy heat. Enjoy every crispy, spicy bite!
Can I Bake the Wings Instead of Frying?
Yes! For a healthier option, bake the coated wings at 425°F (220°C) on a wire rack for about 40-45 minutes, flipping halfway, until crispy. Then toss in the buffalo sauce as usual.
How Do I Store Leftover Wings?
Place leftover wings in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to help them crisp up again.
Can I Use Frozen Wings?
You can, but be sure to fully thaw them in the refrigerator overnight first. Pat them dry before coating to ensure the flour sticks properly and the wings get crispy.
What Can I Substitute for Butter in the Buffalo Sauce?
If you prefer dairy-free, you can use a plant-based butter or olive oil instead. The sauce will still be flavorful but slightly less rich.
