Crispy Buffalo Chicken Wings
Golden fried chicken wings tossed in a rich, buttery hot sauce — the ultimate game-day snack straight from American bar culture. Crispy on the outside, juicy on the inside, and packed with bold flavors. Serve with celery sticks to cool things down!
🛒 Ingredients
4 servings
- 1 kg chicken wings (drumette and flat sections)
- 1 cup all-purpose flour
- 2 tbsp salt
- 1 tbsp hot paprika
- 1 tbsp cayenne pepper
- 1/2 tbsp ground black pepper
- 1 cup red hot sauce (such as Frank's RedHot)
- 50 g unsalted butter
- 1 tbsp garlic powder
- 2 tbsp onion powder
- Celery stalks (optional)
- Canola oil for frying
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Directions
- 1
In a large bowl, combine flour, salt, cayenne pepper, paprika, and black pepper. Stir well to combine.
- 2
Coat each chicken wing thoroughly in the flour mixture, shaking off any excess.
- 3
Heat canola oil to 180 °C (350 °F) in a deep pan or fryer. Fry the wings in batches until lightly golden and cooked through. Drain on paper towels.
- 4
While the wings fry, melt butter in a small saucepan over low heat. Stir in garlic powder and onion powder.
- 5
Add the hot sauce to the butter mixture, bring to a gentle boil, and simmer for 3 minutes. Remove from heat.
- 6
Place the wings in a large bowl or baking dish and pour the sauce over them. Toss well to coat — the more sauce, the spicier!
- 7
Serve hot alongside celery stalks to balance the heat.
💡 Chef's Tip
For extra-crispy wings, refrigerate them for 30 minutes after coating before frying. Finish them in a 220 °C oven for 10 minutes after saucing to get a sticky, caramelized glaze.
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Same category — Poultry
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