Buffalo Wings Recipe

Closeup of buffalo wings coated in sauce with ranch dip on the side and celery sticks in the background

4.80 from 24 votes

Xtra Crunchy Buffalo Wings recipe! Well-seasoned chicken wings get fried to golden brown with crispy crispy skin, then dipped in a classic spicy buffalo wing sauce, taking them to another level!

Prep Time2

Cook Time30

Total Time2 30

Course: Appetizer, Main Course

Cuisine: American

Servings: servings

Calories: 470kcal

Author: Jocelyn Delk Adams

Ingredients

For The Chicken:

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

For the Sauce:

⅔ cup Frank's hot wing sauce
½ cup melted salted butter

Instructions

For the Chicken

Add chicken wings to buttermilk and let marinate for at least 2-3 hours.
While chicken marinates, add flour, cornstarch, seasoned salt, paprika, black pepper, and garlic powder to a 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

How to Store

Fridge: Buffalo wings are always best fresh, but leftovers can be stored in an airtight container in the fridge for up to 4 days. Keep any extra buffalo sauce in a separate airtight container in the fridge too.
Freezer: Let the wings cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. You can freeze leftover buffalo sauce separately as well if you've got extra. Thaw overnight in the fridge before reheating.
Reheating: Warm the wings in a 325°F oven or air fryer until heated through and crisp again. I don’t recommend the microwave unless you're fine with softer skin. Toss with extra warmed buffalo sauce before serving if needed.

Nutrition