Juicy Crispy Buffalo Wings (Printable)

Juicy fried chicken wings coated in a spicy tangy sauce, served with crisp celery and creamy blue cheese dip.

# Ingredient List:

→ 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 the 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 the mixture, shaking off excess flour.
03 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
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. Heat gently until combined.
06 - Toss the fried wings in the Buffalo sauce until evenly coated.
07 - Serve wings hot alongside celery sticks and blue cheese dip.

# Expert Tips:

01 -
  • The wings stay crispy on the outside while staying juicy inside, and that contrast is genuinely addictive.
  • Once you master this, you'll find yourself making them for every casual gathering because they disappear faster than anything else on the table.
02 -
  • Don't skip the drying step—I've learned this the hard way, and wet wings will never crisp up no matter how hot your oil is.
  • Temperature discipline is everything here; if your oil drops below 165°C, you'll end up with soggy, greasy results instead of crispy perfection.
03 -
  • Invest in an instant-read thermometer for the oil—it's the single best tool that separates crispy wings from disappointing greasy ones.
  • Don't crowd the pot when frying; give each batch space so the wings crisp evenly instead of steaming in their own moisture.
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