Buffalo Chicken Wings Recipe
These Buffalo Chicken Wings fry up crisp and golden, then get tossed in a buttery hot sauce made from butter, hot sauce, and a little garlic powder. A seasoned chili powder and paprika dredge gives the crust more color and a little heat. Serve them hot with ranch or blue cheese dressing on the side.
Servings: 4 people
Calories: 2130kcal
Cost: $
Equipment
- 1 Deep cooking pot For deep frying the wings
- 1 Mixing bowl For the breading
- 1 Saucepan For melting the butter and making the sauce
- 1 Large bowl For tossing the wings in the sauce
Ingredients
- 12 pieces chicken wings
- 4 cups cooking oil for deep frying
- 1/3 cup all-purpose flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 4 tablespoons butter
- 7 tablespoons hot sauce Frank's RedHot or Don Hulyo
- 1/4 teaspoon garlic powder
Instructions
- Combine the all-purpose flour, chili powder, paprika, and salt in a bowl. Mix well.1/3 cup all-purpose flour, 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon salt
- Dredge the chicken wings in the flour mixture, making sure each piece is well coated.12 pieces chicken wings
- Heat the cooking oil in a deep cooking pot.4 cups cooking oil
- Deep fry the chicken wings until golden brown and fully cooked. Remove them from the pot and let the excess oil drip off.12 pieces chicken wings
- Make the buffalo sauce by melting the butter in a saucepan. Add the hot sauce and garlic powder, then stir until well blended.4 tablespoons butter, 7 tablespoons hot sauce, 1/4 teaspoon garlic powder
- Place the fried chicken wings in a large mixing bowl. Pour the buffalo sauce over the wings and toss to combine until each piece is coated.12 pieces chicken wings
- Transfer to a serving plate and serve with ranch or blue cheese dressing on the side. Share and enjoy!
Notes
Make ahead – Melt the butter and hot sauce together in advance, then rewarm and toss the wings right before serving so the crust stays crisp.
Oil temperature – Keep the oil around 350°F (175°C). Too low and the wings turn greasy; too high and the crust browns before the meat cooks through.
Draining – Drain the fried wings on a wire rack instead of paper towels so the bottoms do not steam and go soft.
Serving – These serve 4 as an appetizer, or 2 as a main with rice or fries on the side.
Nutrition
Calories: 2130kcal | Carbohydrates: 9g | Protein: 2g | Fat: 236g | Saturated Fat: 24g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 145g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 843mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 588IU | Vitamin C: 17mg | Calcium: 9mg | Iron: 1mg