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Deep Fried Buffalo Wings

Crispy, juicy, and flavorful buffalo wings that will impress your guests at any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Wing Coating
  • 1 cup all-purpose flour Adds crunch; for gluten-free, use almond flour.
  • 1 tablespoon ground paprika Provides flavor and color; smoked paprika can enhance taste.
  • 1 teaspoon cayenne pepper For heat; adjust based on preference.
  • 1.5 teaspoons garlic powder Boosts savoriness; fresh garlic can work, too.
  • to taste Kosher salt Essential for flavor; table salt can substitute but use sparingly.
  • to taste Ground black pepper Adds some zing; white pepper is a milder substitute.
For the Wings
  • 3 pounds bone-in, skin-on chicken wing portions Ensures extra juiciness; drumsticks can be used as an alternative.
  • to fry Cooking oil Canola or peanut oil is ideal for frying.
For the Buffalo Sauce
  • 1 cup Buffalo sauce This is the love that makes the wings shine; any good brand works well.
  • 0.5 cup salted butter Adds richness; unsalted butter will work, but adjust salt.
  • 3 tablespoons honey Sweetens and balances the spice; maple syrup is a great alternative for a twist.

Method
 

Preparation
  1. Preheat your oil.
  2. Pat the chicken wings dry with paper towels.
  3. In a large bowl, combine the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
  4. Coat the wings thoroughly in this mixture.
Cooking
  1. Heat the oil in a deep fryer or a large pot to 350°F (175°C).
  2. Fry the wings in batches, cooking for about 10-12 minutes or until golden brown and cooked through.
  3. Drain on paper towels.
Serving
  1. In a small saucepan, melt the butter over medium-low heat.
  2. Add the Buffalo sauce and honey, whisking until combined.
  3. In a large bowl, toss the fried wings in the warm sauce until evenly coated.
  4. Serve with your favorite dipping sauces, celery sticks, and maybe some refreshing ranch dressing.

Notes

For best results, dry the wings thoroughly before coating and avoid overcrowding the fryer. To reheat leftovers, use the oven for crispiness.