Deep Fried Buffalo Wings
Crispy, juicy Buffalo wings coated in a spicy, buttery sauce, perfect for game day or cozy nights in.
Ingredients
For the Coating
- 1 cup all-purpose flour This gives the wings that crispy outer layer.
- 1 tablespoon ground paprika Adds a warm, smoky flavor and rich color.
- 1 teaspoon cayenne pepper The star of the show for a spicy kick!
- 1.5 teaspoons garlic powder Infuses the wings with a deep, savory note.
- to taste Kosher salt Essential for enhancing all those flavors.
- to taste Ground black pepper A dash of freshness with every bite.
For the Wings
- 3 pounds bone-in, skin-on chicken wing portions The main event, providing juicy meat and crispy skin.
For the Sauce
- 1 cup Buffalo sauce The sauce that ties everything together in spicy harmony.
- 0.5 cup salted butter Adds creamy richness to the wings.
- 3 tablespoons honey Balances out the heat with a touch of sweetness.
Instructions
Preparation
- Gather all your ingredients. Make sure your chicken wings are thawed and ready.
- In a bowl, mix the flour, paprika, cayenne, garlic powder, salt, and black pepper until well combined.
- Pat the chicken wings dry with paper towels. This is key for that crispy finish!
- Coat each wing in the flour mixture, ensuring they’re fully covered.
- Set the coated wings aside on a plate as you heat your oil.
Cooking
- Heat oil in a large, deep pot over medium-high heat (aim for 350°F or 175°C).
- Carefully add wings into the hot oil in batches, making sure not to overcrowd the pot.
- Fry wings for about 8-10 minutes or until they turn golden and crispy.
- Use a slotted spoon to remove wings and place on paper towels to drain excess oil.
- In a separate pot, melt the butter over low heat, then stir in the Buffalo sauce and honey until well combined.
Serving
- Toss the cooked wings in the Buffalo sauce mixture until fully coated.
- Serve hot with your favorite dipping sauces, like ranch or blue cheese.
- Garnish with chopped celery or carrots for a colorful touch.
- Invite friends over, because these wings are meant to be shared!
Notes
Double-dip for extra crunch, and keep the oil temperature in check for the crispiest wings. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.