Crispy Buffalo Chicken Wings made with flour, paprika, cayenne, butter, and hot sauce. The perfect game-day snack or comfort food craving fix!
I can’t even count how many times I’ve made these Buffalo Chicken Wings. It’s like, once you nail the recipe, you become everyone’s go-to “wing person.” And hey, I’m not complaining. There’s something so satisfying about watching people’s eyes widen after that first spicy, buttery, crispy bite.
My love affair with Buffalo Chicken Wings started at a Super Bowl party years ago. You know how it goes—one of those over-the-top spreads with chips, dips, wings, and like three different desserts because someone’s mom always insists on baking. I tried wings for the first time there, and I was instantly hooked. That tangy heat, the way the sauce coats your fingers until you’re basically licking them clean… just pure bliss.
But here’s the thing—I didn’t try making them myself until years later. And, to be real, I was terrified. Frying things at home felt like a disaster waiting to happen. But when the craving hit hard and none of the local takeout spots were cutting it, I figured… why not?
Yeah, I made a mess. The kitchen smelled like hot oil for days, and I may or may not have burned the first batch. But once I got the hang of it? Game over. Now I make them for every game day, birthday, or random Tuesday when I need something comforting and indulgent. And every single time, they hit the spot.
Why You’ll Love This Buffalo Chicken Wings Recipe?
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Ridiculously Crispy: The flour coating gives them that perfect crunch. And honestly, who wants a soggy wing?
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That Spicy, Buttery Sauce: Butter and hot sauce? Classic. It’s rich, it’s tangy, it’s just the right amount of heat.
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Simple Ingredients: Nothing fancy here. You’ve probably got most of this stuff sitting around your kitchen.
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Perfect for Any Occasion: Game day, birthdays, or just because it’s Wednesday—these wings work every time.
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Easily Customizable: Want them extra spicy? Mild? Honey-glazed? You do you.
Ingredient Notes:
Alright, let’s break down what you’re working with here. Sometimes, it’s the simplest recipes that deliver the most magic.
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All-Purpose Flour: This is your crispy coating’s best friend. Keeps things crunchy.
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Paprika & Cayenne Pepper: The paprika adds smokiness, and the cayenne? That’s your heat. Feel free to adjust if you want to sweat a little.
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Salt: Nothing special, but totally necessary. It brings everything together.
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Chicken Wings: I use about 10 here, but honestly, double it if you’ve got hungry folks. They disappear fast.
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Vegetable Oil: For frying. Neutral and high heat-friendly, so your wings get that golden perfection.
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Butter & Hot Sauce: This duo makes the magic happen. The butter smooths out the heat and makes everything taste better.
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Garlic Powder & Black Pepper: Adds depth and a little extra flavor kick.
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How To Make Buffalo Chicken Wings?
Okay, let’s get to the good stuff. Making these Buffalo Chicken Wings is as easy as it gets.
Step 1: Prep Your Chicken
Mix your flour, paprika, cayenne, and salt in a big ol’ bowl. Toss your chicken wings in until they’re fully coated. Then, cover them and let them chill in the fridge for about an hour. It helps the coating stick, and that’s what you want for maximum crispiness.
Step 2: Fry ‘Em Up
Heat about an inch of oil in a deep skillet to 375°F. You want the wings to sizzle the second they hit the oil. Fry them for 10 to 15 minutes, turning them occasionally until they’re golden and crispy. Drain them on paper towels or a wire rack—whatever works.
Step 3: Make the Sauce
While the wings are frying, melt your butter over low heat and stir in hot sauce, pepper, and garlic powder. It’ll smell amazing. Give it a taste and adjust as needed. Want more heat? Add more hot sauce or cayenne. Want it milder? Throw in extra butter.
Step 4: Coat and Serve
Now for the best part. Toss those crispy wings in your spicy, buttery sauce until they’re completely coated. Serve ‘em hot and get ready to have people swarming you for seconds.
Storage Options:
I’ll be real—these wings rarely make it to the leftover stage. But if you do manage to save some, just store them in an airtight container in the fridge for up to three days. When you’re ready to dig in again, just pop them in a 350°F oven for about 10 minutes to bring that crispiness back.
Variations and Substitutions:
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Make Them Mild: Just use less cayenne and a milder hot sauce.
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Add Sweetness: Mix honey or brown sugar into your sauce for a sweet-and-spicy twist.
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Air Fryer Option: If you want to skip the deep-frying, cook the wings in an air fryer at 400°F for 25 minutes, flipping halfway. They won’t be as crispy, but still awesome.
What to Serve with Buffalo Chicken Wings?
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Celery & Carrot Sticks: Classic, and they help cool your mouth down.
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Ranch or Blue Cheese Dip: You can’t go wrong here.
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Fries, Onion Rings, or Tater Tots: Because sometimes you need extra comfort food to go with your comfort food.
Frequently Asked Questions:
Can I make these Buffalo Chicken Wings without frying?
Absolutely! Just bake them at 400°F for about 45 minutes, flipping halfway. They won’t be quite as crispy, but they’re still super good.
How spicy are these wings?
I’d say medium. But if you’re a spice fiend, crank up the cayenne or use a hotter hot sauce.
Can I make the sauce ahead of time?
Totally! Just store it in the fridge and reheat it when you’re ready to coat those wings.
Buffalo Chicken Wings are one of those dishes you make once, and suddenly everyone’s convinced you’re a pro. Give it a shot, and let me know how it turns out! And hey, if you put your own spin on it, I want to hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buffalo Chicken Wings
Ingredients
- All-Purpose Flour: ½ cup
- Ground Paprika: ¼ teaspoon
- Cayenne Pepper: ¼ teaspoon
- Salt: ¼ teaspoon
- Chicken Wings: 10 thawed if previously frozen
- Vegetable Oil: 2 cups or as needed for frying
- Butter: ¼ cup melted
- Hot Sauce: ¼ cup
- Ground Black Pepper: A pinch
- Garlic Powder: A pinch
Instructions
Prepare the Flour Mixture:
- In a large bowl, combine the all-purpose flour, ground paprika, cayenne pepper, and salt. Mix thoroughly to ensure even distribution of the spices.
Coat the Chicken Wings:
- Place the chicken wings into the flour mixture and toss until evenly coated. Arrange the coated wings in a single layer within a 9x13-inch glass baking dish. Cover and refrigerate for 1 to 1 ½ hours. This resting period allows the coating to adhere properly, enhancing crispiness during frying.
Heat the Oil:
- Pour approximately 1 inch of vegetable oil into a deep, heavy skillet. Heat the oil to 375°F (190°C). The oil should be sufficiently hot to thoroughly fry the wings, but not so hot that it burns them prematurely.
Prepare the Sauce:
- In a small saucepan over low heat, combine the melted butter, hot sauce, ground black pepper, and garlic powder. Stir continuously until the butter is fully melted and the mixture is smooth and well-blended. Remove from heat and reserve for serving.
Fry the Chicken Wings:
- Fry the coated wings in the preheated oil for approximately 10 to 15 minutes, or until they turn golden brown and reach the desired level of crispiness. Maintain consistent oil temperature throughout the frying process for optimal results.
Drain and Coat:
- Remove the fried wings from the skillet and allow them to drain on paper towels or a wire rack to eliminate excess oil. Transfer the wings to a serving platter and either drizzle the prepared hot sauce over them or place them in a bowl and toss until evenly coated.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
