Buffalo chicken wings. You know what we’re talking about. The original. Just like what you get at the bar down the street. They’re fried, not baked. They’re spicy. And they’re surprisingly easy to make in the comfort of your own home. Here’s how.
These Buffalo chicken wings are just as awesome as the ones you love to order by the platter at your favorite bar but boast the added bonus that you can revel in them from the comfort of your own couch. Fried until crisp and tossed in a buttery hot sauce, these Buffalo chicken wings simply are satisfying as heck but aren’t quite complete without a cold beer.–Angie Zoobkoff
Video: How to Get All the Meat Off Your Buffalo WingsVideo courtesy of Today
Buffalo Chicken Wings
- Quick Glance
- 1 H
- 2 H, 30 M
- Serves 2 to 4
Special Equipment: Deep-fry or candy thermometer
- For the Buffalo chicken wings
- 1 cup (120 grams) all-purpose flour
- 1/2 teaspoon (1 gram) regular or smoked paprika
- 1/2 teaspoon (1 gram) cayenne pepper
- 1/2 teaspoon (2 grams) sea salt
- 20 chicken wings (about 2 pounds or just shy of 1 kg), preferably a mix of drumettes and wings
- For the hot sauce
- 1/2 cup (4 ounces or 113 grams) unsalted butter
- 1/2 cup (125 ml) your fave red hot pepper sauce, whether Frank’s or Louisiana or Crystal’s or Tabasco or whatever
- 2 pinches ground black pepper
- 3 pinches garlic powder
- Mild vegetable oil, for frying
- Your fave blue cheese dip or buttermilk dressing, for dipping
- Prep the Buffalo chicken wings
- 1. Combine the flour, paprika, cayenne pepper, and salt in a large resealable plastic bag. Shake the bag to combine the spices. Toss the chicken wings in the bag, seal it, and shake to coat the wings evenly with the spices and flour. Toss the bag in the refrigerator for 1 to 1/2 hours.
- Fry the Buffalo chicken wings
- 2. About an hour before you’re ready to dive into a plate of wings, attach a deep-fry or candy thermometer to the side of a large, deep skillet, pour in enough oil to reach a depth of 1 to 2 inches (2.5 to 5 cm), and heat the oil until it registers 375°F (190°C). (Alternatively, you can use a deep fryer and follow the manufacturer’s instructions.)
- 3. When the oil reaches the proper temperature, carefully place some of the wings in the oil, working in batches of 7 or 8 wings at a time. Be warned that the oil will bubble pretty furiously when you add the wings. Fry the chicken wings, turning occasionally, until the wings begin to turn a golden to dark brown color and the wings are cooked through, anywhere from 8 to 15 minutes, depending on the size of your wings. Using tongs, place the wings on a brown paper bag to drain. Wait for the oil to return to 375°F (190°C) before repeating with more chicken wings.
- Make the hot sauce
- 4. While you fry the chicken wings, combine the butter, hot pepper sauce, black pepper, and garlic powder in a small saucepan over low heat. Keep it over low heat until the butter melts and the ingredients are well blended. Turn off the heat and cover to keep warm.
- Assemble the Buffalo chicken wings
- 5. Transfer the fried wings to a large bowl. Dump the hot sauce mixture over the fried wings and toss to coat them. Serve immediately with your fave dip or dressing and napkins aplenty.
Recipe Testers Reviews
These Buffalo chicken wings were absolutely fantastic. They came out perfect—nicely browned, crisp skin, tender and juicy chicken meat, and the sauce was very good and not overly spicy.
Very nice Buffalo chicken wings recipe. Thanks to coating the wings in flour and spices and letting them sit for an hour, you get a really nice flavor and super crispiness. I used smoked paprika and it gave the wings a nice extra layer of flavor. I used my wok for frying. It took about 12 minutes to fry the wings to golden brown. I did the wings in 2 batches. I made this as an appetizer for 3 and it was enough.