Crispy Buffalo Chicken Wings
Zippy, crispy, and gloriously messy, these buffalo chicken wings use flour, butter, Frank’s Red Hot, and a little brown sugar for amped up heat and flavor. The result: crunchy fried wings smothered in a buttery, spicy sauce that makes every bite absolutely crave-worthy.
4
people
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.
Notes
For even crispier wings, let them chill a full 2-3 hours. For less heat, reduce the cayenne and Frank’s; for more, increase both or add hot sauce at serving. You can also bake wings: 425°F (220°C) on a rack-lined baking sheet for 40–45 min, flipping halfway. Skip refrigeration at your own risk—your crunch will suffer.
Nutrition
Calories: 432kcal | Carbohydrates: 18g | Protein: 23g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 1100mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1.3mg