Crispy Buffalo Chicken Wings are the perfect mix of crunchy, spicy, and a little tangy! These wings are coated in a flavorful coating that crisps up perfectly in the oven or fryer, then tossed in that classic buffalo sauce made with hot sauce and butter. Each bite has just the right kick and a satisfying crunch that makes them so hard to stop eating.
I love making these wings when I want a tasty snack for game day or just a fun dinner at home. One tip I always follow is to pat the wings dry before seasoning and cooking them – it helps get that extra crispy skin everyone loves. Plus, a quick dip in some cool ranch or blue cheese dressing makes every bite even better to balance out the heat.
Whenever I serve these wings, they’re an instant hit with friends and family. There’s something about sharing a plate piled high with crispy buffalo wings that brings people together and makes the meal feel special. It’s one of those dishes I always want to have on hand when good company and good times are on the horizon.
Key Ingredients & Substitutions
Chicken Wings: Fresh wings work best for crispy texture. If you can’t find fresh, thaw frozen fully and pat dry to avoid sogginess.
Flour & Spices: All-purpose flour creates that crispy outer layer. You can swap half for cornstarch for an even crunchier bite. Paprika and garlic powder add nice flavor, but smoked paprika works well too.
Hot Sauce & Butter: Classic Buffalo sauce uses Frank’s RedHot, but any cayenne-based hot sauce will do. For a dairy-free option, skip butter and use a neutral oil like avocado oil instead.
How Do You Get Super Crispy Wings Every Time?
Dry wings are your first step—use paper towels to soak up moisture. A dry surface means better crisping.
- Coat wings evenly in seasoned flour to add texture and flavor.
- Fry at 350°F: this hot oil seals the outside quickly, locking moisture inside.
- Fry in small batches to prevent crowding, so oil stays hot and wings crisp up.
- Drain well on paper towels to remove excess oil after frying.
For oven baking, try coating wings with baking powder in place of flour and bake on a wire rack to let air circulate underneath. It’s a great alternative for a crispy wing without frying.
Equipment You’ll Need
- Deep-fry thermometer – I love it because it helps keep the oil at the perfect temperature for crispy wings.
- Large heavy pot or deep fryer – ensures enough space to fry wings without splattering or crowding.
- Slotted spoon or tongs – makes it easy to remove wings from hot oil safely.
- Wire rack or paper towels – keeps wings crispy by draining excess oil and allowing air circulation.
- Mixing bowl – for coating wings with flour and spices easily.
Flavor Variations & Add-Ins
- Sweet & Spicy: Mix hot sauce with honey or maple syrup for a sticky-sweet glaze.
- Garlic Parmesan: Toss cooked wings in melted butter, garlic, and Parmesan cheese for a rich flavor.
- Lemon Pepper: Add lemon zest and black pepper to the hot sauce or butter for a zesty twist.
- Buffalo with a Kick: Increase cayenne pepper or add chipotle powder to boost heat levels.
How to Make Crispy Buffalo Chicken Wings
Ingredients You’ll Need:
- 2 lbs chicken wings, separated into drumettes and flats
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
- ½ cup unsalted butter
- ½ cup hot sauce (such as Frank’s RedHot)
- 1 tsp white vinegar
- ¼ tsp Worcestershire sauce
- ¼ tsp cayenne pepper (optional, for extra heat)
- Fresh chopped parsley or green onions, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10 minutes for frying. Mixing the sauce and tossing the wings will take another 5 minutes. All in, you’ll need around 30 minutes to enjoy these crispy wings fresh and hot!
Step-by-Step Instructions:
1. Prepare the Wings:
If your wings are whole, separate them into drumettes and flats. Pat them dry thoroughly with paper towels to help them crisp nicely.
2. Coat the Wings:
In a large bowl, mix together the flour, paprika, garlic powder, salt, and black pepper. Toss the wings in the flour mixture until each piece is evenly coated. Shake off any extra flour.
3. Fry the Wings:
Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Make sure there’s enough oil to cover the wings. Fry the wings in small batches for 8-10 minutes or until they are golden brown and crispy. Use tongs or a slotted spoon to remove the wings and drain them on paper towels.
4. Make the Buffalo Sauce:
While the wings fry, melt the butter in a small saucepan over low heat. Stir in the hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper (if using). Mix until smooth, then remove from heat.
5. Toss and Serve:
Place the crispy wings in a large bowl. Pour the buffalo sauce over them and toss well to coat each wing evenly. Transfer to a serving plate and sprinkle fresh chopped parsley or green onions on top.
Serve immediately with celery sticks and ranch or blue cheese dressing for a delicious dipping experience. Enjoy your crispy, spicy buffalo chicken wings!
Can I Bake Instead of Frying the Wings?
Yes! For a healthier option, toss wings with baking powder and seasonings, then bake on a wire rack at 425°F (220°C) for 40-45 minutes, flipping halfway, until crispy.
How Should I Store Leftover Wings?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to keep them crispy.
What Can I Substitute for Butter in the Sauce?
If you want a dairy-free version, use a neutral oil like avocado or olive oil instead of butter. Just warm the oil and mix with hot sauce and other seasonings as usual.
Can I Use Frozen Wings?
Yes, just be sure to fully thaw the wings in the fridge overnight and pat them dry before coating and frying to get that perfect crispy skin.