Deep Fried Buffalo Wings Recipe
User Reviews
4.5
Deep Fried Buffalo Wings Recipe
Description
The Deep Fried Buffalo Wings Recipe starts by coating chicken wingettes in a seasoned flour blend containing paprika, cayenne pepper, and garlic powder. After resting chilled to firm the coating, the wings are deep fried at 360°F until golden and crispy. This results in a crunchy skin encasing juicy meat.
The wings are then tossed in a buffalo sauce made by melting butter with hot sauce and honey, balancing heat and sweetness. The sauce clings to the crispy wings, adding a bright, tangy, and complex flavor typical of buffalo style wings.
This classic preparation is ideal as an appetizer or game day treat served with celery sticks or dipping sauces. It requires some careful frying for safety and texture, but yields crispy, flavorful wings with a sticky, spicy-sweet coating.
Leftover wings can be stored refrigerated for up to 3 days or frozen for longer storage. Reheating in the oven helps maintain the crispiness more than microwaving.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon paprika ground
- 1 teaspoon cayenne pepper or to taste
- 1½ teaspoons garlic powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 pounds chicken wingettes or chicken wings with joints removed
- neutral cooking oil for frying, generic cooking oil
- 1 cup buffalo sauce
- ½ cup butter 1 stick, salted
- 3 tablespoons honey
Instructions
- In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.
- Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture.
- Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture.
- Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.
- While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.
- Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.
- When you start frying your last batch of wings, start your sauce.
- Heat the butter, hot sauce, and honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.
- Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
- Serve immediately, with ranch or blue cheese dressing for dipping.
Notes
- Ensure the oil temperature is maintained at 360°F for crispy, fully cooked wings.
- Chill coated wings before frying to help the flour adhere better for a crispier texture.
- Store leftover wings in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat wings in the oven to preserve crispiness instead of microwaving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Serving | 4wings | |
| Calories | 687kcal | 34% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 54g | 83% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 1827mg | 76% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1366IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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