Buffalo Wings Crispy Spicy (Printable)

Crispy fried chicken wings tossed in a tangy, spicy Buffalo sauce served with celery and creamy 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

# Directions:

01 - Pat chicken wings dry with paper towels. Season evenly with salt, ground black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge wings in the mixture, shaking off excess flour.
03 - Heat 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, white vinegar, Worcestershire sauce, and cayenne pepper until combined and heated through.
06 - Transfer fried wings to a large bowl. Pour Buffalo sauce over them and toss evenly to coat.
07 - Serve wings hot with celery sticks and blue cheese dip on the side.

# Expert Tips:

01 -
  • The double-fry trick creates wings so crispy they shatter between your teeth, then the sauce clings to every crevice without making them soggy.
  • That balance of heat, tang, and butter is addictive in a way that makes people reach for just one more, then another.
  • You can make a full batch in under 40 minutes, which means spontaneous game nights become possible.
02 -
  • Oil temperature is non-negotiable—too cool and they're greasy, too hot and they burn before the inside cooks through.
  • The double-fry method (7 minutes, 5-minute rest, then 3 to 4 minutes more) is worth the extra effort if you want restaurant-level crispiness that doesn't go soft.
  • Don't coat the wings ahead of time; flour gets damp and gummy if it sits, so dredge them right before frying.
03 -
  • If your hot sauce tastes too vinegary, add a pinch more butter and a drop of honey to round it out.
  • Freeze wings unbattered the day before frying for drier chicken and even better texture when they hit the oil.
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