I legit make the best buffalo wings. I fry them up so you get a nice crispy texture then I toss them in a spicy buffalo wing sauce. We ain’t doing no soggy flavor lacking wings over here. These are the prototype, and way better than the classic.
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How to Make Buffalo Chicken Wings
Make the Wings
- Soak the wings in the buttermilk. Buttermilk adds a wonderful tangy flavor to the wings and also helps the breading stick to the wings.
- Combine the flour, seasoned salt, paprika, black pepper, and garlic powder in a paper bag and shake well to mix it all up.
- Bread the wings. Dip each piece of chicken into the seasoned flour thoroughly coating it on all sides.
- Lay the breaded chicken wings on a baking sheet to rest. Let them sit for 10-15 minutes to allow the coating to set.
- Heat the oil in a medium-sized deep pot or deep fryer and heat over medium-high heat. Also, turn on the oven to 275 degrees.
PRO TIP: Make sure the oil is hot before frying! My test for knowing when the oil is ready is to toss a tiny bit of flour in the oil and if it begins to fry and sizzle, the oil is ready.
- Fry the wings until golden brown and place them on paper towels to drain for only 1 minute per wing before tossing them in the sauce.
Make the Buffalo Sauce
- Whisk together your favorite hot sauce (I like Frank’s) and melted butter. Then warm it up in the microwave.
- Toss the wings in the buffalo sauce. Then hold them in the oven to keep them warm.
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Buffalo Wings Recipe
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Ingredients
For The Chicken:
- 1 pound disjointed chicken wings
- 2 cups buttermilk
- 2 ½ cups all-purpose flour
- 3 tablespoons plus 2 teaspoons seasoned salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
For the Sauce:
- ⅔ cup Frank’s hot wing sauce
- ½ cup melted salted butter
Instructions
For the Chicken:
- Add chicken wings to buttermilk and let marinate for at least 2-3 hours.
- While chicken marinates, add flour, seasoned salt, paprika, black pepper and garlic powder to paper bag and shake well to evenly distribute flavors.
- Dip each piece of chicken into seasoned flour thoroughly coating each piece then add piece to baking sheet to rest.
- Finish coating all chicken and let sit for 10-15 minutes until coating has set.
- While coating sets, add 2 1/2-3 inches of oil to a medium sized deep pot or deep fryer and heat over medium high heat. Also turn on oven to 275 degrees.
- This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
- Fry all pieces until golden brown and place on paper towels to drain for only 1 minute per wing before tossing in sauce.
For the Sauce:
- Whisk together hot sauce and melted butter and heat in microwave to make sure it is hot.
- Add half of sauce to another large bowl and carefully toss several wings in sauce until completely covered. Add more sauce if you like them really saucy like me then serve immediately.
- Celery and ranch or blue cheese is a nice complement.
- If not serving immediately, place in the oven to keep warm.
Notes
Nutrition
Recipe Tips
- Let your chicken rest after breading it! This is something I do whenever I fry chicken. It helps it stick like glue and not fall off when frying.
- Test your oil! This is the secret to crispy buffalo wings! Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready. We are also looking for around 350-375 F in temperature.
- Take the time to soak. Give the wings a good 2-3 hours in the buttermilk. Longer is even better.
Recipe Help
Yep! I recommend soaking, breading, and frying all your chicken wings in advance. Hold off on tossing them in the buffalo sauce. This can be done up to 24 hours in advance if necessary. Store them in the fridge. Then lay them out in a single layer on a baking sheet and warm them in a 325 degrees F oven for 10-15 minutes or until heated through or add to an air fryer to get them crisped back up. Heat up your buffalo sauce and toss the wings in the sauce when after reheating them.
Yep! You can also leave them naked and serve up different sauces such as buffalo, bbq, and others on the side for your guests to choose their favorite.
More Amazing Wings
- Mango Jerk Wings
- Nashville Hot Chicken
- Lemon Pepper Wings
- Buffalo Cauliflower
- Pomegranate Honey Wings
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published August 2015. It has been updated with new images and content.
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I just tried your buffalo wings recipe, and wow, they blew my mind! The flavors are incredible, and they definitely rival the ones from Hooters. I love the tip about using baking powder for extra crispiness. Can’t wait to make these for game day! Thanks for sharing such a fantastic recipe!
Absolutely my pleasure.
My husband loved these wings. He followed your Recipe exactly and was so proud of the results. This will be the go to in our house from now on
So happy to hear that, Sylvia!
interesting step re: soaking them in buttermilk, great to know and thank you for this recipe, love good wings and most restaurant versions are just ok, usually not great, so appreciate this extra step that most probably miss!
Best wings I’ve had in a long time. Thank you for this recipe!
So crispy! Loved the sauce!
Crispy fried, easy to make and perfectly sauced, these irresistible chicken wings are calling my name.
Perfectly spicy and juicy. You’re right they are better than hooters
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
Made these tonight and they were amazing! The coating is more like fried chicken than traditional wings, and it is so so good! I cooked mine for 12 minutes and they were nice and crispy, juicy in the middle.