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–+ servings
Chicken wings in a bowl on a wooden table.
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4.55 from 59 votes

Deep Fried Buffalo Wings Recipe

Deep-fried Buffalo wings are a must for game day, and this is the best way to make them. Crispy fried chicken wings in delicious Buffalo sauce!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 687kcal
Author: Becky Hardin

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
    A bag of seasoned flour on a white background.
  • 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
    Flour-coated chicken wings in a plastic bag on a white surface.
  • 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.
    Flour-coated chicken wings on a baking sheet.
  • 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
    A pot of frying oil with a thermometer in it.
  • Fry the wings in batches of 10, for 10-15 minutes; or until the wings are crispy, browned, and fully cooked through.
    Scooping fried chicken wings out of a pot of oil.
  • Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
    Fried chicken wings on a white plate.

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
    Buffalo sauce mixture cooking in a small pot.
  • Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
    Dipping a spoon into a pot of buffalo sauce.

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.
    Chicken wings in a bowl, coated in buffalo sauce.
  • Serve immediately, with ranch or blue cheese dressing for dipping.
    Buffalo chicken wings in a bowl on a wooden table.

Video

Notes

*Cornstarch can be used instead of flour.
**Use chicken wing portions with joints removed. I prefer using chicken wingettes/flats.
***Vegetable oil or canola oil work best for deep-frying.
****I prefer the classic Frank's RedHot for my homemade Buffalo Sauce. You can use another hot sauce if you prefer. Or simply buy a bottle of Buffalo sauce for convenience.
Tips:
  • 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!
Buffalo Sauce Variations: For a slightly different flavor, add BBQ sauce, brown sugar instead of honey, smoked paprika, crushed red pepper flakes, or any combination of these ingredients.
Alternative Cooking Methods:
  • 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.
Make Ahead: If you need to make a big batch of wings, you can fry them up to 48 hours ahead of time, store them un-sauced, then bake to reheat. Preheat oven to 350°F, line a baking sheet with parchment paper and place a wire rack on top. Bake wings about 15 minutes (just until they're warmed through the center). Make the sauce fresh and toss 'em in! Broil at the end to add a crispier finish.
Storage: Store buffalo wings in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 4wings | Calories: 687kcal | Carbohydrates: 26g | Protein: 25g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1827mg | Potassium: 266mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg