AmericanStarterGluten-Free

Buffalo Chicken Wings

Name: Buffalo Chicken Wings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 3 pounds chicken wings (1.4 kg), separated into flats and drumettes; 1 teaspoon salt (6 g); 1/2 teaspoon black pepper (1 g); 1/2 teaspoon garlic powder (1.5 g); 1/2 teaspoon paprika (1 g); Vegetable oil for frying, about 2 quarts (1.9 liters); 1/2 cup hot sauce such as Frank's RedHot (120 ml); 6 tablespoons unsalted butter (85 g); 1/2 teaspoon Worcestershire sauce (2.5 ml); 1/4 teaspoon cayenne pepper (0.5 g); Blue cheese dressing for serving; Celery stalks for serving

Crispy, spiced chicken wings drenched in a tangy, buttery hot sauce create the ultimate crowd-pleasing appetizer that's impossible to resist. The quick 40-minute cook time means you can have these game-day favorites ready faster than you'd expect, with perfectly rendered skin and tender meat beneath. Make these whenever you need a reliable starter that'll disappear from the plate in minutes.

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

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Ingredients

Units

Instructions

1
Pat the chicken wings completely dry with paper towels, as moisture prevents proper crisping. Combine salt, black pepper, garlic powder, and paprika in a small bowl and season the wings evenly on all sides.
2
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C), using a thermometer to ensure accuracy. The oil should reach this temperature 10-15 minutes after turning on heat.
3
Working in batches to avoid overcrowding, carefully place wings into the hot oil and fry for 10-12 minutes until the skin is golden brown and crispy and internal temperature reaches 165°F (74°C) when measured at the thickest part.
4
Transfer the fried wings to a paper towel-lined plate and let cool for 2-3 minutes to drain excess oil.
5
While wings fry, combine hot sauce, butter, Worcestershire sauce, and cayenne pepper in a small saucepan over medium-low heat. Stir constantly for 2-3 minutes until the butter melts completely and the sauce is smooth and fully combined.
6
Place the fried wings in a large bowl and pour the hot sauce mixture over them. Toss quickly and continuously for 1-2 minutes until all wings are evenly coated, using two spoons or tongs to ensure thorough coverage.
7
Transfer the sauced wings to a serving platter and serve immediately while hot, alongside blue cheese dressing in a small bowl and fresh celery stalks for dipping and cooling.

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Buffalo Chicken Wings

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Pat the chicken wings completely dry with paper towels, as moisture prevents proper crisping. Combine salt, black pepper, garlic powder, and paprika in a small bowl and season the wings evenly on all sides.
2
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C), using a thermometer to ensure accuracy. The oil should reach this temperature 10-15 minutes after turning on heat.
3
Working in batches to avoid overcrowding, carefully place wings into the hot oil and fry for 10-12 minutes until the skin is golden brown and crispy and internal temperature reaches 165°F (74°C) when measured at the thickest part.
4
Transfer the fried wings to a paper towel-lined plate and let cool for 2-3 minutes to drain excess oil.
5
While wings fry, combine hot sauce, butter, Worcestershire sauce, and cayenne pepper in a small saucepan over medium-low heat. Stir constantly for 2-3 minutes until the butter melts completely and the sauce is smooth and fully combined.
6
Place the fried wings in a large bowl and pour the hot sauce mixture over them. Toss quickly and continuously for 1-2 minutes until all wings are evenly coated, using two spoons or tongs to ensure thorough coverage.
7
Transfer the sauced wings to a serving platter and serve immediately while hot, alongside blue cheese dressing in a small bowl and fresh celery stalks for dipping and cooling.

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