Zippy, crispy, and gloriously messy, these buffalo chicken wings use flour, butter, Frank’s Red Hot, and a little brown sugar to really bring the heat. Grab napkins!
These crispy buffalo wings are everything fried wings should be: loud, fiery, and unapologetically finger-lickin’. That first bite? Crunchy on the outside, then juicy and just spicy enough to make you pause mid-chew. Whether you’re lining up plates for a weekend game day, or just feel like eating with your hands for dinner (fully valid), these wings are game.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Buffalo Chicken Wings Recipe
Let’s skip the fluff. These are hot wings the old-school way: fried, sauced, and gloriously shiny. Done with care, not shortcuts.
- Perfectly crispy without deep secrets: A little baking powder in the flour mix helps you get that signature crackle.
- No need to order out: These will ruin most restaurant wings for you… in a good way. You’ve been warned.
- You control the heat: Go big on the cayenne or pull back (then add more later because yep, the addiction is real).
- Great for a crowd or a solo sauce-fest: Make a double batch for friends—or don’t. No judgment here.
- Hot-sauce-forward flavor: Using Frank’s makes all the difference. It’s tangy, it’s bold, it’s buffalo gold.
Ingredient Notes
The players here are simple, but there’s a little kitchen chemistry going on that helps punch above the sum of parts.
- Chicken wings: Flats and drums both welcome. Just make sure they’re dry before anything else—pat them harder than your tears in the finale of a sad sitcom.
- All-purpose flour: The base of that irresistible outer crust. Stick with all-purpose for the best crunch factor.
- Cornstarch: A little goes a long way to bump up crispiness.
- Baking powder: Weirdly magic for crunch. Don’t skip it unless you’re actively trying to spite yourself.
- Paprika + cayenne: Bring smoke and fire. Adjust to your taste, starting small—you can’t un-spice something.
- Garlic powder: Subtle, savory backup dancer. Optional, but helps fill out the flavor stage.
- Frank’s Red Hot Sauce: The crown jewel. It’s vinegar-forward with a smooth heat. Accept no imitators.
- Butter (unsalted): Melted into the hot sauce for that signature buffalo silkiness.
- Brown sugar (optional): A hint softens the heat just enough to keep you reaching for the next wing.
How To Make This Buffalo Chicken Wings Recipe
This is one of those recipes that sounds trickier than it is. All you really need is a little time and possibly a second roll of paper towels.
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Separate and dry the wings: Use kitchen shears or a sturdy knife to divide the flats and drums. Then pat them dry. Like, desert dry. The less moisture, the more crisp. Don’t rush this part.
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Whisk up the flour coating: In a big bowl, combine flour, cornstarch, baking powder, dry spices, and seasonings. It should look like a pale blend of dusty goodness. Stir slowly so the paprika doesn’t puff directly into your face. Speaking from experience.
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Coat those wings: Toss your bone-in chicken pieces into the flour mix. Really get in there. Make sure every nook has a nice dusty layer. Remove one by one, lightly shake off clumps, and lay them flat on a tray or dish.
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Refrigerate them: Letting the coated wings chill helps them dry out further, giving that crust a better grip during frying. An hour is great; longer is fine. Just don’t forget them overnight. Sad things happen to forgotten poultry.
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Heat the oil: In a deep skillet or Dutch oven, heat 2–3 inches of oil over medium-high heat. Use a thermometer, forehead judgment won’t cut it here. Target: 375°F (190°C). Too hot and you’ll incinerate the dredge before the chicken finishes.
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Make the sauce: Meanwhile, toss butter, Frank’s, and a bit of brown sugar (if using) in a saucepan. Yes, it’ll smell distractingly amazing. Stir gently until smooth. Taste. Try not to chug it.
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Fry the wings: In small batches, fry wings for 8–10 minutes, flipping halfway through. Drain on a wire rack—not paper towels—so they stay crisp.
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Sauce ‘em: Toss the cooked wings in a big bowl with the warm sauce and get those fingers ready. They’re best eaten not long after coating.
Storage Options
Let’s be honest, crispy buffalo wings are never better than when they’re fresh from the fryer. But if you somehow manage not to eat all of them standing over the stove? Here’s what to do.
Fridge: Pop leftover wings in an airtight container and stash them in the refrigerator. They’ll keep for about 3 days, assuming you’re not sneaking one that first midnight. Line the container with a paper towel to help reduce sogginess.
Freezer: Yes, you can freeze them. Let the wings cool completely, skip the sauce, and freeze the fried wings solo. They’ll last around a month. When ready, reheat in the oven or air fryer until piping hot, then coat with freshly warmed sauce.
Reheating: The oven (400°F for 10–12 minutes) or air fryer (same ballpark) will help bring back some crunch. Microwave? Only if it’s your last resort and you’re prepared for a sadder wing moment.
Variations and Substitutions
You’ve got options here, whether you’re avoiding something or just feeling experimental (we love that energy).
- Different hot sauce: Want a different vibe? Try Crystal or even sriracha for something with a little twist. Just taste and tweak accordingly.
- Baked instead of fried: Use a wire rack and high heat (about 425°F). Not exactly the same crunch, but still solid.
- Gluten-free flour mix: Substitute your favorite 1:1 gluten-free blend and ditch the baking powder if needed. Cornstarch will still give you a lift.
- Honey Buffalo twist: Add 1–2 teaspoons of honey to the sauce for sweet heat. Buffalo meets BBQ energy, basically.
- Dairy-free version: Use vegan butter or skip entirely. Sauce gets a little sharper without butter, but still fiery delicious.
What to Serve with Buffalo Chicken Wings
Hot wings deserve their moment, but they love a good supporting cast.
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Extra-crisp celery and carrots: It might seem cliché, but the cool crunch resets your mouth after each bite. Plus, it gives the illusion of balance. Also, I’ve found they pair weirdly well with this slightly nerdy blender deep-dive, if you want to feel smart with snacks.
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Creamy blue cheese or ranch: You need a creamy dip to offset the vinegar-and-heat overload. Homemade or store-bought, just make sure it’s cold and dunkable.
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Side of buttery cornbread: A soft, savory contrast to all the spice. Maybe even these ridiculously good bacon basil cornbread muffins? Just saying.
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Piles of napkins (non-edible but crucial): Skip the dainty 2-ply. Go big or prepare to saucify everything you touch.
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Cold drinks that calm the fire: Beer, soda, heck, even milk. Whatever dulls the heat and keeps you going back for one more wing.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I bake the wings instead of frying?
Yes, absolutely. You won’t get quite the same shatter-crisp crust, but it’ll still be tasty. Just lay your flour-coated wings on a wire rack over a baking sheet. Bake at 425°F for 40–45 minutes, flipping halfway through. Spritzing lightly with oil helps things crisp up in the oven. Don’t skip that fridge step beforehand, though—it’s clutch even when baking.
What’s the best oil for frying buffalo wings?
Something neutral and high-heat-friendly works best—vegetable or peanut oil are ideal. Canola is also fine. Avoid olive oil unless you enjoy burning things and inhaling questionable smoke during dinner prep.
Can I make these ahead of time?
You can fry the wings in advance and store them either in the fridge or freezer before saucing them. When you’re ready to eat, re-crisp them in the oven or air fryer, then toss with warm sauce right before serving. They’ll taste way fresher that way than if you refrigerate them fully sauced and soggy.
Why refrigerate the wings before frying?
This step dries out the surface of the coating so it gets ultra-crispy in the hot oil. Moisture is the enemy of crunch. Give them at least an hour in the fridge (uncovered is best), and your future self will thank you via extra crunch and fewer regrets.
Crispy Buffalo Chicken Wings
Ingredients
For the Wings
- 2 pounds (900 g) chicken wings separated into flats and drumettes; pat very dry
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 2 tsp baking powder
- 1 tsp paprika
- 1/2 tsp (0.5 tsp) cayenne pepper adjust to taste
- 1 tsp garlic powder optional
- 1 tsp kosher salt
- 1/2 tsp (0.5 tsp) ground black pepper
- 2-3 quarts (2-3 L) neutral oil for frying (such as vegetable, peanut, or canola oil)
Buffalo Sauce
- 1/2 cup (120 ml) Frank’s Red Hot sauce or more to taste
- 4 tbsp (56 g) unsalted butter melted
- 1 tbsp (12 g) brown sugar optional, for sweetness
Equipment
- Large Bowl
- Wire rack
- Baking sheet
- Deep skillet or Dutch oven
- Kitchen Thermometer
- Tongs
- Medium saucepan
Instructions
- Separate the chicken wings into flats and drumettes if needed, then pat them completely dry with paper towels. The drier, the crispier.
- In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, cayenne, garlic powder (if using), salt, and black pepper.
- Add the chicken wings to the bowl and toss thoroughly to coat each piece well in the flour mixture. Tap off any excess and arrange wings in a single layer on a wire rack set over a baking sheet.
- Refrigerate, uncovered, for at least 1 hour to help the coating dry and adhere. (Longer is fine; do not skip this step for maximum crunch.)
- When ready to cook, heat 2–3 inches of oil in a deep skillet or Dutch oven to 375°F (190°C).
- Meanwhile, make the buffalo sauce: In a saucepan over low heat, stir together Frank’s Red Hot, melted butter, and brown sugar until smooth and combined. Taste and set aside, keeping warm.
- Fry the wings in batches without crowding, 8–10 minutes per batch, turning occasionally, until golden and crispy. Adjust heat to maintain oil temperature. Drain wings on a wire rack (not on paper towels) for max crispiness.
- Place crisp wings in a large clean bowl, pour over the warm buffalo sauce, and toss to coat. Serve immediately with your favorite dipping sauces and sides.
