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Delicious deep fried buffalo wings ready to be served with dipping sauce.

Deep Fried Buffalo Wings

Crispy and spicy deep fried buffalo wings, perfect for game-day or casual gatherings, easily customizable to suit your taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Wing Coating
  • 1 cup all-purpose flour This gives the wings a thick, crispy coating.
  • 1 tablespoon ground paprika Adds a mild sweetness and vibrant color.
  • 1 teaspoon cayenne pepper Brings that classic spicy kick; adjust for heat lovers.
  • 1.5 teaspoons garlic powder Infuses a delicious garlicky aroma and flavor.
  • to taste Kosher salt Enhances all other flavors.
  • to taste ground black pepper Adds depth and a bit of heat.
Main Ingredients
  • 3 pounds bone-in, skin-on chicken wing portions The star of the show—juicy and flavorful wings.
  • as needed cooking oil A neutral oil like canola or vegetable is ideal for frying.
  • 1 cup Buffalo sauce The stars of the flavor show—spicy and tangy!
  • 0.5 cup salted butter For that rich buttery flavor and to help the sauce cling.
  • 3 tablespoons honey A bit of sweetness to balance the spice.

Method
 

Preparation
  1. Gather your ingredients: Make sure all your ingredients are at hand for a smooth cooking experience.
  2. Rinse and dry the wings: Pat your chicken wings dry with paper towels to ensure they crisp up nicely.
  3. Season the flour: In a large bowl, mix together the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.
  4. Dredge the wings: Toss the dried chicken wings in the seasoned flour until they’re thoroughly coated. Shake off any excess flour.
Cooking
  1. Heat the oil: In a deep pot or fryer, heat the oil to 350°F (175°C).
  2. Fry the wings: Carefully add wings in batches, making sure not to overcrowd the pot. Fry for about 10-12 minutes or until they’re golden brown and crispy. Flip halfway through for even cooking.
  3. Drain the wings: Use a slotted spoon to remove the wings and let them drain on paper towels.
  4. Heat the sauce: In a saucepan, melt butter and mix with buffalo sauce and honey. Stir until well combined.
Serving
  1. Coat the wings: In a large bowl, pour the hot buffalo sauce mixture over the fried wings. Toss until they’re well coated.
  2. Plating: Arrange the wings on a serving platter.
  3. Garnish: Serve with celery sticks and blue cheese or ranch dressing for dipping.

Notes

Use a thermometer to keep the oil at the perfect frying temperature for crispy wings. You can double fry for extra crunch. Leftover wings can be combined with sauce and stored in the fridge for up to 2 days.