Kick off your culinary game with these irresistibly crispy fried buffalo wings. Perfect for game day, parties, or when you’re just craving something spicy and delicious. This recipe guarantees wings that are crispy on the outside, juicy on the inside, and coated in a tangy buffalo sauce that’s just the right amount of spicy.
Why This Recipe Works
- The double-fry technique ensures your wings are extra crispy without being greasy.
- A simple but effective marinade infuses the wings with flavor before they even hit the fryer.
- The homemade buffalo sauce is customizable, allowing you to adjust the heat to your liking.
- Serving the wings immediately after tossing them in sauce guarantees the perfect texture and temperature.
- This recipe uses common ingredients you likely already have in your pantry, making it easy to whip up anytime.
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup hot sauce (like Frank’s RedHot)
- 1/2 cup unsalted butter, melted
- 1 tbsp white vinegar
- 1/2 tsp Worcestershire sauce
- Oil for frying (vegetable or canola)
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Thermometer
- Large mixing bowls
- Whisk
- Tongs
- Paper towels
Instructions
Step 1: Marinate the Wings
In a large bowl, combine the chicken wings with garlic powder, paprika, salt, and black pepper. Toss until the wings are evenly coated. Let them marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor. This step is crucial for infusing the wings with flavor before frying.
Step 2: Prepare the Dredge
In another bowl, mix the flour with a pinch of salt and pepper. Dredge each marinated wing in the flour mixture, shaking off any excess. This coating will help achieve that coveted crispy exterior.
Step 3: First Fry
Heat oil in your deep fryer or pot to 375°F. Fry the wings in batches for about 8 minutes, or until lightly golden. Remove and let them rest on a paper towel-lined plate. This first fry cooks the wings through without over-browning them.
Step 4: Second Fry
Increase the oil temperature to 400°F. Fry the wings again for another 6 minutes, or until golden brown and crispy. This second fry ensures the wings are perfectly crispy.
Step 5: Toss in Buffalo Sauce
In a large bowl, whisk together hot sauce, melted butter, vinegar, and Worcestershire sauce. Immediately toss the fried wings in the sauce until evenly coated. Serve hot with celery sticks and blue cheese or ranch dressing.
Tips and Tricks
- For extra crispy wings, let them sit on a wire rack after the first fry to allow steam to escape, preventing sogginess.
- If you’re sensitive to heat, mix in some honey or brown sugar to the buffalo sauce to sweeten and mellow the spice.
- Always fry in batches to avoid overcrowding the pot, which can lower the oil’s temperature and result in less crispy wings.
- Use a thermometer to monitor the oil’s temperature closely, as maintaining the correct temperature is key to perfect frying.
- Let the wings marinate overnight if possible; the longer they sit, the more flavorful they’ll be.
Recipe Variations
- Honey BBQ Wings: Swap the buffalo sauce for your favorite BBQ sauce mixed with honey for a sweet and smoky twist.
- Garlic Parmesan Wings: Toss the fried wings in melted butter mixed with minced garlic and grated Parmesan cheese for a rich and savory option.
- Asian Zing Wings: Coat the wings in a sauce made from soy sauce, honey, ginger, and Sriracha for an Asian-inspired flavor profile.
- Dry Rub Wings: Skip the sauce and toss the fried wings in a dry rub of your choice for a less messy but equally delicious alternative.
Frequently Asked Questions
Can I bake these wings instead of frying?
Yes, you can bake the wings at 400°F for about 40-45 minutes, flipping halfway through. However, they won’t be as crispy as the fried version.
How can I make the buffalo sauce less spicy?
Reduce the amount of hot sauce and increase the butter, or add a sweetener like honey or sugar to balance the heat.
Can I use frozen wings?
It’s best to thaw the wings completely before cooking to ensure even frying and proper seasoning absorption.
How do I store leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
What’s the best oil for frying wings?
Vegetable or canola oil is ideal due to their high smoke points and neutral flavors, which won’t overpower the wings.
Summary
These crispy fried buffalo wings are the perfect combination of spicy, tangy, and crunchy. With a foolproof double-fry method and customizable sauce, they’re sure to be a hit at any gathering. Follow our tips for the crispiest wings and explore variations to keep this classic dish exciting.