Buffalo Wings Spicy Fried Chicken

The first time I made Buffalo wings was during a Super Bowl party years ago. My friend Sarah had been raving about her family recipe for weeks, so I decided to try my hand at it. The kitchen smelled incredible as the sauce simmered, that familiar vinegary heat filling every corner of the apartment. By halftime, everyone was hovering around the platter, fingers sticky and faces flushed from the spice. I've been tweaking that original recipe ever since.

Last winter, my brother came over after a terrible week at work. I whipped up a batch of these wings while he sat at the counter, watching the oil bubble and the sauce coat each wing. He didn't say much, just kept eating until the platter was empty, then finally smiled and said this was exactly what he needed. Sometimes food does the talking when words can't quite reach someone.

Ingredients

• 1 kg (2.2 lbs) chicken wings, separated into drumettes and flats: Fresh wings work better than frozen since they hold the coating better and release less moisture into the hot oil
• 1 tsp salt, ½ tsp ground black pepper, ½ tsp garlic powder: This simple trio seasons the meat itself, not just the coating, so every bite is flavorful
• 120 g (1 cup) all-purpose flour and 1 tsp paprika: The flour creates that signature crunchy shell while paprika adds a subtle smoky note and beautiful golden color
• 1 L (4 cups) vegetable oil, for frying: Maintain this quantity to keep the temperature steady when you add cold wings
• 60 g (¼ cup) unsalted butter: Use real butter here, not margarine, it makes the sauce velvety and rich in a way nothing else can
• 120 ml (½ cup) hot sauce (e.g., Franks RedHot): This brand has been the gold standard for Buffalo sauce since the Anchor Bar invented the dish in 1964
• 1 tbsp white vinegar, ½ tsp Worcestershire sauce, ½ tsp cayenne pepper (optional): These three ingredients layer complexity, vinegar for tang, Worcestershire for depth, cayenne for adjustable heat
• Celery sticks and blue cheese dip: The cool crunch and creamy tang provide the perfect counterpoint to the spicy heat

Instructions

Prep the wings for maximum crispiness:

Pat the chicken wings completely dry with paper towels, then season them thoroughly with salt, black pepper, and garlic powder on all sides

Create the coating:

In a large bowl, whisk together the flour and paprika until well combined, then dredge each wing in the mixture, shaking off any excess flour so you get a thin, even layer

Heat your frying oil:

Heat the oil in a deep fryer or large, heavy-bottomed pot to 175°C (350°F), using a thermometer to ensure accuracy since proper oil temperature makes all the difference

Fry to golden perfection:

Cook the wings in batches, never overcrowding the pot, for 8 to 10 minutes until they are golden brown and cooked through, then transfer to a paper towel-lined plate to drain

Make the magic sauce:

Melt the butter in a saucepan over low heat, then stir in the hot sauce, vinegar, Worcestershire sauce, and cayenne pepper, heating gently until everything is smoothly combined

Coat and serve:

Place the fried wings in a large bowl, pour the Buffalo sauce over them, and toss until every piece is evenly coated, then serve immediately with celery sticks and blue cheese dip

Save

These wings have become my go-to for gatherings because they disappear faster than anything else I make. There's something about eating with your hands, licking your fingers, reaching across the table for that last piece that brings people together. Food this casual creates its own kind of comfort.

The Secret to Restaurant-Style Wings

Most home cooks skip the drying step, but moisture is the enemy of crispy skin. Take those extra minutes to really pat the wings dry before seasoning, and let them sit uncovered in the refrigerator for an hour if you have time. The air circulation helps the skin dry further, which means better crunch once they hit the oil.

Sauce Timing Matters

I learned the hard way that sauce timing is everything. If you toss wings in sauce too early, the coating gets soggy within minutes. Now I sauce them right before serving, keeping the sauce warm on the stove so it coats beautifully without losing that crispy exterior we all love. The contrast between hot crunch and smooth sauce is what makes Buffalo wings unforgettable.

Building the Perfect Plate

How you serve these wings changes the whole experience. Pile them high on a platter, not a plate, so people can reach from every angle. Scatter the celery sticks around the edges where they're easy to grab, and put that blue cheese dip in a small bowl right in the center. You want everything within reach so no one has to juggle a sticky wing while hunting for a dip container.

• Line your serving platter with parchment paper for easy cleanup
• Keep a small bowl of water on the table for finger rinsing between wings
• Have extra napkins ready, more than you think you need

Save

There's nothing quite like the sound of people enjoying good food together, especially when it's something as fun and messy as Buffalo wings. Make a batch this weekend and see what conversations start around your table.

Recipe Questions & Answers

→ What makes Buffalo wings different from regular wings?

Buffalo wings are specifically coated in a sauce made with hot sauce and butter, creating the signature tangy and spicy flavor profile. They're typically deep-fried for extra crispiness and served with celery and blue cheese dip to complement the heat.

→ How do I get extra crispy wings?

Double-frying creates the crispiest results. First fry for 7 minutes, let rest for 5 minutes, then fry again for 3-4 minutes. This technique ensures the exterior becomes exceptionally crunchy while the meat stays juicy.

→ Can I bake Buffalo wings instead of frying?

Yes, bake at 425°F for 40-50 minutes, flipping halfway through. The skin won't be quite as crispy as fried wings, but they'll still be delicious. Broil for the last 2-3 minutes to enhance crunchiness.

→ What hot sauce works best for Buffalo sauce?

Frank's RedHot is the traditional choice, but any cayenne-based hot sauce works well. Avoid extremely hot sauces as they'll overpower the butter and vinegar balance in the sauce.

→ How far in advance can I make Buffalo wings?

Fry wings up to 2 hours ahead and keep warm in a 200°F oven. Store sauce separately and toss just before serving to maintain crispiness. Leftovers refrigerate well for 2-3 days but lose some crunch.

→ What can I serve instead of blue cheese dip?

Ranch dressing is the most popular alternative, offering a creamy, herbaceous contrast to the spicy wings. Greek yogurt mixed with herbs or a lighter buttermilk dressing also work beautifully.