This is truly the best Buffalo Wings recipe! Chicken wings are deep-fried to crispy perfection before being tossed in bold buffalo sauce that’s made even more delicious with two not-so-secret ingredients. It’s a great game-day appetizer recipe that’s worth getting your hands messy for.
What’s in this Buffalo Wings Recipe?
Chicken wings are tossed with simple ingredients that you likely already have on hand! They’re then deep-fried in hot oil and smothered in Buffalo sauce.
- 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.
- Salted Butter: Makes the Buffalo sauce extra creamy and rich.
- Honey: Adds a subtle touch of sweetness to the sauce.
Pro Tip: Serve with your favorite wing dipping sauces, like ranch or blue cheese!
What oil is best for frying buffalo chicken wings?
The best cooking oil for deep frying at home is something with a high smoke point. As you’ll see in the recipe, we’re heating it to about 360°F, so the oil should have a smoke point above that. That’s why I only recommend using canola, peanut, or vegetable oil.
These wings were invented at the Anchor Bar in Buffalo, New York when one of the owners cooked leftover wings in hot sauce as a late-night snack for her son.
Wings of a buffalo? Definitely not! These hot chicken wings are called Buffalo wings because they were first served in Buffalo, New York. The sauce is key!
These wings are definitely zesty, but they’re not as hot as hot wings!
Buffalo sauce is made from butter, hot sauce, vinegar, and a little bit of sugar!
Traditionally, these wings are fried to crispy perfection. However, you definitely can bake them! If you don’t want to fry them, try these Crockpot buffalo wings, air fryer wings, or Instant Pot buffalo 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).
How to Store and Reheat
Once cooled to room temperature, store any leftover buffalo wings you may have 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!
Celery, ranch, and blue cheese are all quintessential chicken wing accompaniments! If you’re planning on making these wings your main course, serve them with a fun side dish like fried pickles or homemade french fries.
Buffalo Wings Recipe
- 1 cup all-purpose flour
- 1 tablespoon ground paprika
- 1 teaspoon cayenne pepper (adjust to personal tastes)
- 1½ teaspoons garlic powder
- Kosher salt and freshly ground black pepper to taste
- 3 pounds chicken wingettes or chicken wings with joints removed
- Oil for frying
- 1 cup Buffalo Sauce store-bought or click for recipe
- ½ cup salted butter (1 stick)
- 3 tablespoons honey
- 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.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.