Buffalo Wings – Super Crispy! (VIDEO)
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These are the best Buffalo Wings you’ll ever make! The seasoned wings are fried until super crispy, then tossed in a classic buttery, tangy Buffalo sauce that will have your friends saying these are better than any restaurant or bar!
Watch the Buffalo Wings Recipe Video!
A Note from CJ
Everyone’s going to love these Buffalo Wings!
The first time I made these Buffalo Wings, my friend said he would have just one and then ended up eating them all – that’s how good they are! The wings are super crispy and then tossed in a buttery, Buffalo sauce that is SO good! (If you prefer the air fryer, make my Air Fryer Buffalo Wings instead!) Don’t forget the homemade Ranch to dip these in!
I love chicken wings, that’s why I have so many recipes for them – like Air Fryer Chicken Wings, Baked Chicken Wings, Grilled Wings, Garlic Parmesan Wings, Gochujang Honey Wings, Chinese Salt and Pepper Wings and more!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken wings – I used both wings and drummettes (make sure to remove any wing tips)
- neutral oil – my go to is avocado oil but you can use any oil with a high smoking point and little to no flavor (like canola, vegetable, grapeseed)
- hot sauce – I prefer Frank’s Red Hot for the most authentic Buffalo flavor – you can use any hot sauce of your preference.
- unsalted butter – use unsalted butter, as this recipe already has salt and the hot sauce will have enough sodium
How to Make Homemade Buffalo Wings
Season, Dredge, and Fry the Chicken Wings – Pat the wings dry with a paper towel and transfer them to a wire rimmed baking sheet. Season with kosher salt and place in the fridge for a minimum of 2 hours (or up to 24 hours). In a large bowl, make the by whisking together flour, garlic powder, onion powder, paprika, and black pepper. Add the chicken wings to the Dry Batter and mix them in the bowl until lightly coated, then fry the wings in 350F oil for for 8-11 minutes or until the wings float and the skin is crispy. Remove from the oil and drain on a paper towel.
Make the Sauce and Toss Wings – In a medium pot, heat the hot suace, worchestershire sauce, garlic powder, celery seed, and cayenne pepper until just bubbling then add the vinegar. Turn off the heat, then add the butter and mix until the butter has melted and the sauce is glossy. Add the wings to a large bowl with the sauce and toss until coated and enjoy immediately!
PRO TIPS
CJ’s Recipe, Make Ahead, & Storage Tips
Oil Temperature: Be mindful of the oil temperature when frying the chicken wings. Do not let the oil temperature drop below 325F – otherwise the wings will turn soggy and absorb oil. I recommend using a thermometer to monitor the oil temperature closely and fry in smaller batches if necessary to avoid overcrowding.
Buffalo Sauce – Once the sauce is mixed and taken off the heat, it will separate as it sits – this is normal! However, this is why I recommend you make the sauce right before tossing the wings and serving.
Make Ahead – If you plan on making these ahead of time, I would fry the wings and not toss them in the sauce (make the sauce and store in an airtight container in the refrigerator). Once you’re ready to serve, reheat the wings in an air fryer at 375F for 6-8 minutes (or in the oven at 375F for 15-17 minutes) until crispy. While the wings are reheating, reheat the sauce on the stove. Toss the wings in the sauce right before serving.
Storage & Reheating – If the wings have been sauced, store any leftover Buffalo Wings in an airtight container in the refrigerator for up to 3-4 days. Reheat the wings in the air fryer at 375F for 6-8 minutes until crispy. If the wings have not been sauced, heat them in the air fryer at 375F for 6-8 minutes until crispy. Heat the sauce in the microwave or pot until warmed through, then toss the wings in a bowl.
If you tried this Buffalo Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Ultra Crispy Buffalo Wings (VIDEO)
Equipment
Ingredients
Chicken Wings
- 2 lbs chicken wings, cut into wings and drummettes, remove wing tips if attached
- 1 teaspoon kosher salt
Dry Batter
- 1/2 cup flour
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon black pepper
- 2 quarts neutral oil
Buffalo Sauce
- 3/4 cup hot sauce, I prefer Frank's Red Hot
- 1/2 teaspoon worchestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon cayenne pepper
- 1 tablespoon distilled white vinegar
- 1 stick unsalted butter
Instructions
- Pat the wings dry with a paper towel and transfer them to a wire rimmed baking sheet. Season with kosher salt and place in the fridge for a minimum of 2 hours (or up to 24 hours), or until the salt is no longer visible on the surface of the chicken wings.
- In a large bowl, make the Dry Batter by adding the flour, garlic powder, onion powder, smoked paprika, and black pepper. Whisk the flour and seasonings until combined.
- Add the chicken wings to the Dry Batter and mix them in the bowl until lightly coated. Shake off any excess batter.
- Heat the neutral oil in a large dutch oven or heavy bottomed pot over medium high heat until the oil reaches 350F. Add the wings and fry for 8-11 minutes or until the wings float and the skin is crispy. Remove from the oil and drain on a paper towel.
- In a medium pot, add the hot sauce, Worcestershire sauce, garlic powder, celery seed, and cayenne pepper and mix to combine. Heat over medium heat until steaming and the sauce just begins to bubble, then add the vinegar and mix. Turn off the heat, then add the butter and mix until the butter has melted and the sauce is glossy. Add the wings to a large bowl with the sauce and toss until coated.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
