Buffalo Wings Crispy Spicy (Printable Version)

Crispy, spicy chicken wings coated in tangy Buffalo sauce, paired with celery sticks and creamy dip.

# What You 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

# How-To Steps:

01 - Pat chicken wings dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge wings in flour mixture, shaking off excess.
03 - Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C).
04 - Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels.
05 - Melt butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until combined.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over wings and toss to coat thoroughly.
07 - Serve wings hot accompanied by celery sticks and blue cheese dip.

# Expert Advice:

01 -
  • They're shatteringly crisp on the outside and impossibly juicy inside, every single bite.
  • The sauce hits sweet, spicy, and tangy all at once without any one flavor bullying the others.
  • People always ask for seconds, and you'll feel like a hero even though you barely tried.
02 -
  • Double-frying actually works—fry for 7 minutes, let them rest for 5 minutes, then fry again for 3–4 minutes and your wings will be dangerously crispy.
  • The oil temperature will drop when you add cold wings, so don't lower it too much before adding the batch or the first ones will be greasy.
03 -
  • If you don't have a deep fryer, a heavy pot works just fine—just use a thermometer to keep the oil honest about its temperature.
  • Make your sauce the night before and store it in the fridge; the flavors will meld and actually taste better when you reheat it gently.
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