Juicy Crispy Buffalo Wings

The first time I made Buffalo wings, I underestimated how quickly they disappear. A Super Bowl Sunday years ago, I thought I'd made enough for leftovers. Between the game and the sauce hitting everyone's fingers, the platter was empty before halftime.

Last New Year's Eve, I decided to wing it (no pun intended) and triple my usual batch. My tiny apartment kitchen smelled like hot sauce and happiness for days. Friends who swore they weren't hungry that suddenly found room for seconds when they saw that glistening red coating.

Ingredients

• 1 kg chicken wings: Separating drumettes and flats helps them cook evenly and makes for easier eating
• 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder: This simple dry brine seasons the meat itself, not just the coating
• 120 g all-purpose flour mixed with 1 tsp paprika: The flour creates that crispy shell, while paprika adds a subtle smokiness and beautiful golden color
• 1 L vegetable oil: You need enough depth to fully submerge the wings without crowding the pot
• 60 g unsalted butter: The fat in butter carries the spicy flavor and helps the sauce cling to every inch of wing
• 120 ml hot sauce: Frank's RedHot is the traditional choice, but any Louisiana-style sauce works beautifully
• 1 tbsp white vinegar and ½ tsp Worcestershire sauce: These add the tang and depth that makes the sauce complex
• ½ tsp cayenne pepper: Optional, but worth it if you want that extra heat that makes your forehead glisten

Instructions

Prep your wings:

Pat the wings completely dry with paper towels. Season them with salt, black pepper, and garlic powder, making sure to coat all sides evenly.

Create the coating:

Whisk together flour and paprika in a large bowl. Dredge each wing in the mixture, shaking off any excess flour. You want a light dusting, not a thick batter.

Heat your oil:

Bring the oil to 175°C in a deep fryer or heavy pot. The oil needs to be hot enough that the wings sizzle immediately but not so hot that the coating burns before the meat cooks through.

First fry:

Cook the wings in batches for 7 minutes. They'll look pale and that's exactly right. Remove them and let them rest on a wire rack for 5 minutes while you fry the next batch.

Crisp them up:

Fry the wings a second time for 3 to 4 minutes until golden brown and impossibly crispy. This double-fry technique is what separates good wings from great ones.

Make the magic sauce:

Melt butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne. Heat gently until everything is combined and slightly thickened.

The toss:

Place the hot wings in a large bowl and pour over the Buffalo sauce. Toss vigorously until every wing is coated in that beautiful red glaze.

Save

My dad, who claims to not like spicy food, ate six of these during one game and had to keep running to the kitchen for more blue cheese. Now he asks when I'm making wings again before he even walks through the door.

Getting That Restaurant Crunch

The double-fry method might seem like extra work, but it's what gives you that shattering-crispy skin. The first fry cooks the meat through and renders out fat. The rest period lets the coating set. That second fry at high heat creates the golden, crunchy exterior that makes the perfect wing.

Sauce Secrets

Butter is non-negotiable here. It carries the heat and creates that glossy restaurant-style finish. Keep the saucepan on low heat so the butter doesn't separate. The sauce should be thick enough to coat the back of a spoon.

Serving Like a Pro

Line your serving platter with parchment paper before adding the wings. This prevents the sauce from making everything soggy and keeps cleanup manageable. Serve with plenty of celery and extra blue cheese within arm's reach.

• Let the wings rest for 2 minutes after tossing so the sauce sets slightly
• Keep extra sauce warm on the stove for those who like their wings extra wet
• Have plenty of napkins ready, these are gloriously messy and that's the whole point

Save

These wings have become my go-to for any gathering because they bring people together. The sticky fingers, the reaching for the same wing, the shared moment when someone bites into a particularly spicy one. That's what cooking is all about.

Recipe FAQs

→ How do I get the crispiest wings?

For extra-crispy wings, use the double-frying technique: fry for 7 minutes, rest for 5 minutes, then fry again for 3-4 minutes. This creates a crunchier exterior that stays crispy even after tossing in sauce.

→ Can I bake these instead of frying?

Yes, bake at 425°F (220°C) for 40-50 minutes, flipping halfway. They won't be quite as crispy as fried, but broiling for 2-3 minutes at the end helps achieve better texture.

→ What's the best hot sauce for Buffalo sauce?

Frank's RedHot is the traditional choice, but any hot sauce with a vinegar base works well. Avoid sweet or fruit-based sauces as they'll alter the classic tangy flavor profile.

→ How spicy are these wings?

These have a medium spice level. The heat comes primarily from the hot sauce, with optional cayenne pepper for extra kick. Adjust the amount to suit your preference.

→ Can I make these ahead of time?

Fry the wings up to a day ahead and refrigerate. Reheat in a 375°F (190°C) oven for 10-15 minutes, then toss with warm sauce. Don't sauce ahead or they'll lose their crispiness.

→ What can I serve instead of blue cheese?

Ranch dressing is a popular alternative that pairs beautifully with the spicy wings. You can also use creamy garlic dip or even a cool sour cream and herb mixture.