Buffalo wings are a must for game day, and this fried chicken wings recipe is the best way to make them. Get super crispy wings in the most delicious buffalo sauce. They're so easy to deep fry, and so fun to eat!
kosher salt and freshly ground black pepperto taste
3poundschicken wingettesor chicken wings with joints removed
cooking oilfor frying
1cupBuffalo Saucestore-bought or click for recipe
½cupsalted butter1 stick
3tablespoonshoney
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.
Video
Notes
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.