Crispy Spicy Buffalo Wings

My brother brought these to a Super Bowl party years ago and disappeared into the kitchen for hours. When he finally emerged carrying this massive bowl of sauce-glossed wings, the whole room went quiet. That first bite changed everything. Now no game day feels complete without them.

Last winter my neighbor smelled these frying through our shared wall and knocked on my door with a hopeful expression. We ended up feeding half the building that night. Something about these wings pulls people together.

Ingredients

• Chicken wings (1 kg): Separating drumettes and flats helps everything cook evenly and makes eating so much easier
• Salt (1 tsp) and black pepper (½ tsp): Don't skip seasoning before the flour coating or you'll miss that internal flavor
• Garlic powder (½ tsp): This subtle background note keeps the wings from being one-dimensionally spicy
• All-purpose flour (120 g): Creates that essential crispy shell that holds up beautifully against the sauce
• Paprika (1 tsp): Adds a gentle warmth and gorgeous golden color as the wings fry
• Vegetable oil (1 L): Needs to maintain 175°C consistently for proper crisping
• Unsalted butter (60 g): The secret ingredient that mellows the vinegar heat into something irresistible
• Hot sauce (120 ml): Frank's RedHot is the classic choice but whatever brand you love works
• White vinegar (1 tbsp): Adds that signature tang that cuts through the rich chicken skin
• Worcestershire sauce (½ tsp): Just enough umami depth to make the sauce sing
• Cayenne pepper (½ tsp): Optional but recommended if you really want to feel the heat
• Celery sticks: The crisp cool contrast your palate needs between wings
• Blue cheese dip: Creamy, funky, and absolutely non-negotiable for the full experience

Instructions

Prep your wings:

Pat those wings completely dry with paper towels, then season them thoroughly with salt, pepper, and garlic powder.

Create the coating:

Whisk the flour and paprika together in a large bowl, then dredge each wing until evenly coated.

Get the oil ready:

Heat your oil in a deep fryer or heavy pot until it reaches 175°C.

Fry to golden perfection:

Cook the wings in batches for 8 to 10 minutes until they're golden brown and cooked through, then drain on paper towels.

Make the magic sauce:

Melt the butter over low heat and stir in hot sauce, vinegar, Worcestershire, and cayenne until fully combined.

Coat and serve:

Toss the hot wings in the sauce until every piece is glossy, then serve immediately with celery and blue cheese.

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My friend Mike swore he didn't like spicy food until he tried these at my annual summer cookout. He ate twelve wings and asked for the recipe before he even went home for the night.

Getting The Crispiest Skin

Double-frying changed my wing game forever. That first fry cooks the meat through and creates the initial crust, while letting them rest allows the coating to set up. The second quick fry sends that exterior into crispy territory that actually stands up to the sauce instead of getting soggy. It takes an extra five minutes but the difference is night and day.

Balancing The Sauce

The ratio of butter to hot sauce is everything here. Too much hot sauce and it becomes aggressively one-note, but too much butter and you lose that signature Buffalo tang. I always start with the recommended proportions then taste and adjust. Sometimes an extra splash of vinegar or pinch of salt is exactly what the sauce needs to taste complete.

Serving Like A Pro

Line your serving bowl with extra celery sticks and maybe some carrot rounds too. That cradle of fresh vegetables not only looks beautiful but gives guests somewhere to set wings between bites. Keep the blue cheese dip in a separate small bowl so people can control how much they want.

• Have plenty of napkins ready because this is definitely finger food
• Keep the sauce warm in a small saucepan if you're cooking for a crowd
• Consider making a double batch because these disappear fast

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These wings have started more conversations and salvaged more bad days than I can count. Sometimes the best recipes are the ones that bring people to the table and keep them there.

Recipe Q&A

→ How do I get extra crispy wings?

Double-fry the wings for maximum crunch. First fry for 7 minutes, let rest 5 minutes, then fry again 3-4 minutes until golden brown. This technique ensures the skin stays crispy even after saucing.

→ Can I bake these instead of frying?

Yes, bake at 425°F for 45-50 minutes, flipping halfway. The skin won't be as crispy as fried, but broiling for 2-3 minutes at the end helps achieve better texture.

→ What hot sauce works best?

Frank's RedHot is the traditional choice for authentic flavor. Crystal, Texas Pete, or similar cayenne-based hot sauces work well. Avoid extremely hot sauces as they alter the classic taste profile.

→ How spicy are these wings?

These deliver medium heat. The cayenne is optional for extra spice. For milder wings, reduce hot sauce to 1/3 cup. For more heat, increase cayenne or add a few dashes of tabasco.

→ Can I make these ahead of time?

Fry wings up to a day ahead and refrigerate. Reheat in 400°F oven for 10 minutes, then toss with fresh warm sauce. They're best served immediately but still taste great reheated.

→ What's the difference between ranch and blue cheese dip?

Blue cheese offers tangy, sharp flavor that cuts through the rich spicy coating. Ranch provides milder, creamier contrast. Traditional Buffalo wings always pair with blue cheese for authenticity.