The BEST Buffalo Wings (BETTER Than Hooters Wings)

I legit make the best buffalo wings. I fry them up so you get a nice crispy texture then I toss them in a spicy buffalo wing sauce. We ain’t doing no soggy flavor lacking wings over here. These are the prototype, and way better than the classic.

How to Make Buffalo Chicken Wings

Make the Wings

1. Soak the wings in the buttermilk. Buttermilk adds a wonderful tangy flavor to the wings and also helps the breading stick to the wings.
2. Combine the flour, seasoned salt, paprika, black pepper, and garlic powder in a paper bag and shake well to mix it all up.

3. Bread the wings. Dip each piece of chicken into the seasoned flour thoroughly coating it on all sides.
4. Lay the breaded chicken wings on a baking sheet to rest. Let them sit for 10-15 minutes to allow the coating to set.

5. Heat the oil in a medium-sized deep pot or deep fryer and heat over medium-high heat. Also, turn on the oven to 275 degrees.

PRO TIP: Make sure the oil is hot before frying! My test for knowing when the oil is ready is to toss a tiny bit of flour in the oil and if it begins to fry and sizzle, the oil is ready.

6. Fry the wings until golden brown and place them on paper towels to drain for only 1 minute per wing before tossing them in the sauce.

Make the Buffalo Sauce

1. Whisk together your favorite hot sauce (I like Frank’s) and melted butter. Then warm it up in the microwave.
2. Toss the wings in the buffalo sauce. Then hold them in the oven to keep them warm.

Buffalo Wings Recipe

In this Buffalo Wings recipe, crunchy well seasoned chicken wings get fried to golden brown perfection then dipped in a classic spicy buffalo wing sauce taking them to another level!  

4.80 from 24 votes

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

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Author: Jocelyn Delk Adams

Course: Appetizer, Main Course

Servings: 6 servings

Ingredients

For The Chicken:

• ▢ 1 pound disjointed chicken wings
• ▢ 2 cups buttermilk
• ▢ 2 ½ cups all-purpose flour
• ▢ 3 tablespoons plus 2 teaspoons seasoned salt
• ▢ 2 teaspoons paprika
• ▢ 2 teaspoons black pepper
• ▢ ½ teaspoon garlic powder

For the Sauce:

• ▢ ⅔ cup Frank’s hot wing sauce
• ▢ ½ cup melted salted butter

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Instructions

For the Chicken:

• Add chicken wings to buttermilk and let marinate for at least 2-3 hours.
• While chicken marinates, add flour, seasoned salt, paprika, black pepper and garlic powder to paper bag and shake well to evenly distribute flavors.
• Dip each piece of chicken into seasoned flour thoroughly coating each piece then add piece to baking sheet to rest.
• Finish coating all chicken and let sit for 10-15 minutes until coating has set.
• While coating sets, add 2 1/2-3 inches of oil to a medium sized deep pot or deep fryer and heat over medium high heat. Also turn on oven to 275 degrees.
• This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
• Fry all pieces until golden brown and place on paper towels to drain for only 1 minute per wing before tossing in sauce.

For the Sauce:

• Whisk together hot sauce and melted butter and heat in microwave to make sure it is hot.
• Add half of sauce to another large bowl and carefully toss several wings in sauce until completely covered. Add more sauce if you like them really saucy like me then serve immediately.
• Celery and ranch or blue cheese is a nice complement.
• If not serving immediately, place in the oven to keep warm.

Notes

Enjoy your buffalo hot wings freshly made. If you do have leftovers store them in the fridge for up to four days and reheat them in the oven.

Nutrition

Calories: 470kcal | Carbohydrates: 45g | Protein: 16g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 4556mg | Potassium: 251mg | Fiber: 2g | Sugar: 4g | Vitamin A: 993IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg

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Recipe Tips

• Let your chicken rest after breading it! This is something I do whenever I fry chicken. It helps it stick like glue and not fall off when frying.
• Test your oil! This is the secret to crispy buffalo wings! Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready. We are also looking for around 350-375 F in temperature.
• Take the time to soak. Give the wings a good 2-3 hours in the buttermilk. Longer is even better.

Recipe Help

More Amazing Wings

• Mango Jerk Wings
• Nashville Hot Chicken
• Lemon Pepper Wings
• Buffalo Cauliflower
• Pomegranate Honey Wings

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

This post was originally published August 2015. It has been updated with new images and content.

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