When I want to do chicken wings the RIGHT way, I fry them up and slather them in as much hot and spicy buffalo sauce as I can handle! I’ve tested many versions of this, and my trusty deep-fried Buffalo wings recipe is the winner. My simple homemade buffalo sauce is deliciously rich and buttery, and totally worth getting messy for. These classic crispy fried chicken wings are my go-to for Super Bowl or any game day. With plenty of 5 star reviews to prove it, I always know these will win big!
Top Reader Reviews
I have tried 3 online recipes for hot wings and yours really is the best!
I highly recommend this recipe if you want crispy, tasty wings. Baking wings can’t compare with this! It is better than other fried recipes, too!
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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!
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Fried Chicken Wings
Forget Buffalo Wild Wings, because these fried chicken wings are easy enough to make at home. They come out unbelievably crispy and perfectly spicy. I use a mix of flour, paprika, cayenne powder, garlic powder, salt and pepper to coat the wings, and the skin just gets so flavorful after deep-frying. My homemade buffalo hot sauce really seals the deal on this wing recipe, with a buttery texture that clings beautifully to the skin.
Prep is easy, and a batch of these buffalo wings fry up in just about 10-15 minutes. So while everyone else is still waiting for their wings to be delivered before the big game, I’ll be licking my fingers clean and asking if anyone wants another round! Don’t forget the lemon pepper and garlic parm.
If frying isn’t your style, I’ve added instructions to oven-bake or air-fry these buffalo wings instead!
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Make Enough Wings for a Crowd!
When I make these buffalo wings for my annual Super Bowl party, my biggest concern is making enough for everyone. I estimate about 1/2 pound of wing portions (5-6 wings) per serving/person, because there’s always tons of food and other wing options available. But if these fried wings are the main event, consider preparing up to 1 pound per person (8-12 wings).
I’ve also started buying whole wings to cut myself because it saves quite a bit of money for big events like this one. And don’t worry: I’ve included some make-ahead instructions in the recipe card so you don’t have to do all the frying on game day!
Deep Fried Buffalo Wings Recipe
Equipment
- Dutch Oven
Ingredients
For the Fried Chicken Wings:
- 1 cup all-purpose flour (*)
- 1 tablespoon ground paprika
- 1 teaspoon cayenne pepper (or to taste)
- 1½ teaspoons garlic powder
- salt and pepper (to taste)
- 3 pounds bone-in, skin-on chicken wing portions (**)
- cooking oil (for frying***)
For the Buffalo Sauce:
- 1 cup Frank’s RedHot Sauce (or another hot sauce****)
- ½ cup salted butter (1 stick)
- 3 tablespoons honey
Instructions
Season the Wings:
- In a large resealable 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, salt and 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 bone-in, skin-on chicken wing portions
- Remove the wings from the mixture and place them on a paper-lined tray. Repeat with all the wings until they are all fully coated in the flour mixture.
- Place wings in the fridge for 10-30 minutes to chill; this will help the flour to fully adhere to the wings.
Fry 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.
Make the Buffalo Sauce:
- 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 Frank’s RedHot Sauce, ½ cup salted butter, 3 tablespoons honey
- Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
Toss and Serve:
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the buffalo sauce.
- Serve immediately, with ranch or blue cheese dressing for dipping.
Notes
- Make sure you add enough oil to the pot. The wings should be fully submerged and have plenty of space while frying.
- Let frying oil come back to temp between batches. This will ensure each batch of wings cooks properly and stays crispy.
- Make them gluten-free by using 1:1 gluten-free flour alternative.
- Pat chicken wings dry before coating to make sure the flour sticks. Any moisture will cause the flour mixture to clump up or become goopy.
- 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!
- A note on heat: This recipe for buffalo wings is definitely zesty, but it’s not quite as hot as true hot wings. More cayenne will add more heat!
- Air Fryer: Preheat the Air Fryer to 380°F for 5 minutes. Place chicken wings in the basket, and cook for 20 minutes, flipping halfway through. Once cooked, toss the wings in the homemade buffalo sauce and serve fresh.
- Oven-Baked: Preheat oven to 400°F, Line a baking sheet with parchment paper and place a wire rack on top. Coat chicken wings in oil, salt, and pepper to taste. Arrange on wire rack and bake for 30 minutes. Toss in buffalo sauce, then broil for 2-4 minutes until crispy. Serve with remaining sauce.
- Or follow instructions for my Crockpot Chicken Wings or Instant Pot Chicken Wings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Notes on Deep Frying
- Use the Right Oil: Vegetable oil, canola oil, peanut oil, or another cooking oil with a high smoke point work best for deep frying.
- Keep the Oil Hot: Heat the oil to 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).
- Fry in Batches: One batch of 10 chicken wings should fry in about 10-15 minutes. Then let the oil come back to temperature before adding another batch to avoid soggy breading.
How to Make Buffalo Wings Step by Step
Prep: Gather the list of ingredients for this buffalo wings recipe. Pat chicken wings dry with paper towels to remove any excess moisture before coating them in flour.
Mix the Seasoning: In a large resealable 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: Working with 3 pounds of chicken wing portions, add about 10 wings at a time to the bag of seasoned flour, sealing and shaking to fully coat.
Chill the Wings: Then remove the coated wings from the bag and place them on a tray lined with paper towels or parchment. Repeat with all wings until they’re all fully coated in the flour mixture, and place them in the refrigerator for about 10-30 minutes. Chilling helps the flour fully adhere to the wings, so it doesn’t fall off while frying.
Heat the Oil: While the wings chill in the fridge, heat 3 inches of frying oil in a large stock pot or Dutch oven to 360°F. It’s important to make sure the oil is hot enough before starting your first batch, or else the wings may not cook through properly.
Fry the Wings: Remove from the fridge, then fry chicken wings in batches of 10 for 10-15 minutes. They should be fully crispy, browned, and cooked through.
Drain the Wings: Line a plate with paper towels. Remove wings from the oil with a slotted spoon, and place them on the plate to drain. Then continue frying another batch.
Make the Buffalo Sauce: Start the wing sauce as soon as you add your last batch of wings to the frying oil. Heat ½ cup of salted butter, 1 cup of hot sauce, and 3 tablespoons of honey over medium-high heat in a small saucepan, stirring continuously. Once bubbling, reduce heat to a simmer and continue cooking for 10-15 minutes.
Toss the Wings: Once all chicken wings are done frying and drained of oil, add them all to a large bowl and toss in the buffalo hot sauce.
Serve: Serve buffalo wings while hot, with some celery, ranch, and/or blue cheese on the side!
How to Store, Freeze, and Reheat
Once cooled to room temperature, store any leftover Buffalo wings in an airtight container in the refrigerator for up to 3 days. I recommend reheating wings in the oven or Air Fryer at 350°F until warmed through.
To freeze, place the fried chicken wings in an airtight container (like a large zip-top bag) in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
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