Buffalo Wings Juicy Crispy (Print view)

Crispy fried chicken wings coated in a tangy spicy sauce served with celery and blue cheese dip.

# What You'll Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tsp garlic powder

→ Coating

05 - 1 cup all-purpose flour
06 - 1 tsp paprika

→ Frying

07 - 4 cups vegetable oil, for frying

→ Buffalo Sauce

08 - ¼ cup unsalted butter
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper (optional)

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Cooking Steps:

01 - Pat chicken wings dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge wings in the mixture, shaking off excess flour.
03 - Preheat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
04 - Fry wings in batches for 8 to 10 minutes until golden brown and cooked through. Drain on paper towels.
05 - Melt butter over low heat in a saucepan. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper; warm gently until combined.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over wings and toss to coat thoroughly.
07 - Serve the wings hot alongside celery sticks and blue cheese dip.

# Expert Ideas:

01 -
  • The wings come out shatteringly crisp on the outside, juicy inside, with none of that soggy takeout texture.
  • You control the heat level, so you can go mild or turn it up until your eyes water.
  • Its the kind of dish that turns a quiet evening into a party, especially with cold drinks and good company.
02 -
  • Drying the wings thoroughly before coating is the single most important step for crispy skin. Any moisture will steam the wings instead of frying them.
  • Keep the oil temperature steady at 175 degrees Celsius. If it drops too low, the wings absorb oil and turn soggy. If it gets too hot, they burn before cooking through.
  • Toss the wings in sauce right after frying while they are still hot. The heat helps the sauce stick and soak in slightly.
03 -
  • Use a wire rack over a baking sheet to drain the wings after frying. It keeps air circulating so the bottom does not get soggy.
  • If you do not have a thermometer, test the oil by dropping in a small piece of bread. It should sizzle and turn golden in about 60 seconds.
  • Make extra sauce. You will want it for dipping, drizzling, or tossing a second batch if you are feeling ambitious.
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