My deep fried Buffalo wings are crispy, spicy perfection! I coat succulent chicken wings in a mix of flour and spices, then deep-fry them to golden perfection, and toss them in bold homemade Buffalo sauce. This is my go-to game-day appetizer that’s worth getting messy for!
I love this classic deep fried Buffalo wings recipe. These wings stay perfectly crisp even when coated in tons of luscious Buffalo sauce. They’re made with simple ingredients and are ready to eat in just 1 hour!
What’s in This Deep Fried Buffalo Wings Recipe?
- Flour: All-purpose flour helps the chicken wings fry up crispy.
- Seasonings: Paprika, cayenne powder, garlic powder, salt, and pepper are all you need to give these wings the very best flavor. Add more or less cayenne depending on your spice preferences.
- Chicken Wings: Use wingettes or wings with the joints removed.
- Oil: I recommend using canola oil, peanut oil, or vegetable oil.
- Buffalo Sauce: You can use my favorite homemade buffalo sauce recipe or grab a bottle from the store.
- Butter: Salted butter makes the Buffalo sauce extra creamy and rich.
- Honey: Adds a subtle touch of sweetness to the sauce.
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How to Store and Reheat
Once cooled to room temperature, store any leftover deep fried Buffalo wings in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven or air fryer until warmed through.
How to Freeze
Place the cooked chicken wings in an airtight container (like a large zip-top bag) in the freezer for up to 3 months. Don’t forget to date and label!
Notes and Tips
- These wings are definitely zesty, but they’re not as hot as hot wings!
- Chilling the chicken wings helps the seasoned flour coating stick to the skin. That way, when you fry them, the skin will really crisp up!
- Heat the oil to about 360°F before you begin. It will fluctuate while frying, but should stay between 350-375°F (and will potentially heat as high as 400°F).
- Celery, ranch, and blue cheese are all quintessential chicken wing accompaniments!
Top Reader Review
“This will be my go to recipe for wings! They were so crispy even after tossing them in sauce! I had even left them in the fridge overnight & cooked more the next day, still awesome! Great recipe! Thanks!” -Wendy
Deep Fried Buffalo Wings Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon ground paprika
- 1 teaspoon cayenne pepper or to taste
- 1½ teaspoons garlic powder
- kosher salt and freshly ground black pepper to taste
- 3 pounds chicken wingettes or chicken wings with joints removed
- Cooking oil for frying
- 1 cup Buffalo sauce
- ½ cup salted butter (1 stick)
- 3 tablespoons honey
Equipment
- Dutch Oven
Instructions
- In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.1 cup all-purpose flour, 1 tablespoon ground paprika, 1 teaspoon cayenne pepper, 1½ teaspoons garlic powder, kosher salt and freshly ground black pepper
- Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture.3 pounds chicken wingettes
- Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture.
- Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.
- While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.Cooking oil
- Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
- When you start frying your last batch of wings, start your sauce.
- Heat the butter, hot sauce, and honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.1 cup Buffalo sauce, ½ cup salted butter, 3 tablespoons honey
- Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
- Serve immediately, with ranch or blue cheese dressing for dipping.
Notes
How to Fry Buffalo Wings Step by Step
Mix the Seasoning: In a large Ziplock bag, combine 1 cup of all-purpose flour, 1 tablespoon of ground paprika, 1 teaspoon of cayenne pepper, 1½ teaspoons of garlic powder, and kosher salt and freshly ground black pepper to taste.
Coat the Wings: Add in 3 pounds of chicken wingettes, about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture.
Chill the Wings: Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture. Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.
Heat the Oil: While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.
Fry the Wings: Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel-lined plate to drain.
Mix the Sauce: When you start frying your last batch of wings, start your sauce. Heat ½ cup of salted butter, 1 cup of Buffalo sauce, and 3 tablespoons of honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.
Stir the Sauce: Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
Toss the Wings: Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce. Serve immediately, with ranch or blue cheese dressing for dipping.
Made this for my family a couple of times! Now they ask for wings at least once every two weeks! They do turn out deishous! I did omit the honey though as my guys don’t like anything sweet on any meat or poultry!
Sounds like a win!
I deep fried these at 360 degrees for 13 minutes per the recipe and they were perfect! Perfectly crispy on the outside and juicy on the inside. Way better than any wings I have ever had in a restaurant. This a drop the mic recipe. Thank you!
This will be my go to recipe for wings! They were so crispy even after tossing them in sauce! I had even left them in the fridge overnight & cooked more the next day, still awesome! Great recipe! Thanks!
I’m so glad you enjoyed them, Wendy!