Buffalo Chicken Wings
Crispy, golden chicken wings tossed in a tangy, spicy cayenne butter sauce. The combination of crunchy skin and fiery, buttery heat makes these a game-day essential, ready to serve with a cool blue cheese or ranch dip.
For 4 servings
- prep
Pat the chicken wings completely dry.
Use paper towels to remove as much moisture as possible from the wing sections. Dry skin is essential for crispiness.
TIPLet the wings sit uncovered in the fridge for an hour to really dry out the surface. - mix · ~3 min
Season and coat the wings.
1.In a large bowl, toss the dried wings with salt and black pepper.2.Sprinkle the all-purpose flour over the wings and toss until evenly coated in a thin layer.3.Shake off any excess flour. - fry · ~8 min
Heat the frying oil to 375°F (190°C).
Fill a deep pot no more than halfway with oil. Heat over medium-high and monitor the temperature closely.
TIPUse a kitchen thermometer to maintain the heat. If the oil is too cool, the wings absorb too much oil. - fry · ~12 min
Fry the chicken wings in batches until golden and cooked through.
1.Carefully lower a single layer of wings into the hot oil.2.Fry for 10-12 minutes, turning occasionally, until golden brown and crispy.3.Remove with tongs and drain on a wire rack set over a baking sheet.TIPAvoid crowding the pot, which drops the oil temperature and leads to soggy wings. - mix · ~1 min
Whisk together the Buffalo sauce.
In a large bowl, combine the melted butter, hot sauce, white vinegar, and garlic powder. Whisk until smooth and emulsified.
- assemble · ~1 min
Toss the hot wings in the Buffalo sauce.
Add the freshly fried, piping-hot wings to the bowl with the sauce. Toss vigorously with tongs until every wing is fully coated in the spicy, buttery glaze.
- serve
Serve the Buffalo wings immediately.
Transfer the sauced wings to a platter. Serve hot with classic accompaniments like celery sticks and blue cheese dressing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken wings bone-dry and refrigerate uncovered for an hour before coating to maximize skin crispiness.
- 2Maintain frying oil at a steady 375°F; use a thermometer and fry in small batches to avoid temperature drops.
- 3Toss freshly fried wings in sauce immediately while they are still hot for the best coating adhesion.
- 4For extra crunch, double-fry the wings: fry at 325°F for 8 minutes, cool, then fry again at 375°F until golden.
- 5Reserve a few tablespoons of the hot sauce mixture to drizzle over wings just before serving if they sit too long.
- 6Do not cover cooked wings with a lid or foil; place them on a wire rack to stay crispy while you finish batches.
Adapt it for your goals.
Oven-baked
Skip deep-frying: coat wings in a little oil, bake at 425°F on a wire rack for 45-50 minutes, flipping halfway. Lower in fat but still crisp.
grilledGrilled
Grill flour-coated wings over medium-high heat for 15-20 minutes, turning often, then toss in sauce. Adds smoky char and reduces frying mess.
garlic parmesanGarlic-parmesan
Replace hot sauce and vinegar with 3 minced garlic cloves, 4 tbsp butter, and 1/4 cup grated Parmesan. A milder, savory alternative for non-spice lovers.
honey srirachaHoney-sriracha
Substitute the cayenne hot sauce with 1/3 cup Sriracha and 2 tbsp honey. Sweet-and-spicy with a thicker, stickier glaze.
Why this is on our healthy list.
High-Quality Protein
Chicken wings provide lean protein essential for muscle maintenance and satiety, with about 20g protein per 100g serving.
Rich in Selenium
Chicken is a good source of selenium, an antioxidant mineral that supports thyroid function and immune health.
Low-Carb Friendly
With only a light flour dusting, these wings contain minimal carbohydrates, making them suitable for low-carb and keto diets when served without sugary dips.
Capsaicin Boost
Cayenne hot sauce contains capsaicin, which may temporarily boost metabolism and has anti-inflammatory properties in moderate amounts.
Frequently asked questions
Yes, but thaw completely in the refrigerator overnight, then pat extremely dry. Frozen or partially thawed wings will steam instead of crisp.
