I’m not even gonna be humble about it, boos. I legit make the best buffalo wings evah! I fry them up until extra crisp, then drench them in as much spicy homemade buffalo sauce as they can take. We ain’t doing no soggy, flavorless wings over here. I serve my buffalo wings with some celery and a big ol’ bowl of ranch, and that’s all these babies need.
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How to Make Buffalo Wings
These step-by-step photos show how to make crispy buffalo chicken wings, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Buffalo Wings Recipe
1. Marinate the chicken wings in buttermilk
Let the wings soak so they tenderize and pick up flavor before breading.
2. Whisk flour, cornstarch, and seasonings for the coating
Mix well so the flour mixture is evenly seasoned throughout.
3. Coat each wing in the seasoned flour
Dredge thoroughly, place on a baking sheet, and rest until the coating looks dry and adhered.
4. Fry the wings until extra crispy
Transfer to paper towels briefly to drain excess oil before saucing.
5. Whisk together the hot sauce and melted butter for the buffalo sauce
Warm slightly in the microwave so the sauce is smooth and easy to toss with the wings.
6. Toss the fried wings in your homemade buffalo sauce
Coat thoroughly. If not serving immediately, place in the oven to keep warm.
PRO TIP: Test your oil, boos. That’s the secret to crispy buffalo chicken 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 a temperature of around 350-375 F.
Full Buffalo Wings Recipe
Buffalo Wings Recipe
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Ingredients
For The Chicken:
- 1 pound disjointed chicken wings
- 2 cups buttermilk
- 2 tablespoons cornstarch
- 2 ½ cups all-purpose flour
- 3 tablespoons plus 2 teaspoons seasoned salt
- 2 teaspoons paprika
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- oil for frying
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, cornstarch, seasoned salt, paprika, black pepper, and garlic powder to a 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
How to Store
- Fridge: Buffalo wings are always best fresh, but leftovers can be stored in an airtight container in the fridge for up to 4 days. Keep any extra buffalo sauce in a separate airtight container in the fridge too.
- Freezer: Let the wings cool completely, then freeze them in a freezer-safe container or bag for up to 3 months. You can freeze leftover buffalo sauce separately as well if you’ve got extra. Thaw overnight in the fridge before reheating.
- Reheating: Warm the wings in a 325°F oven or air fryer until heated through and crisp again. I don’t recommend the microwave unless you’re fine with softer skin. Toss with extra warmed buffalo sauce before serving if needed.
Nutrition
Recipe Tips
- Take the time to soak. Give the wings a good 2-3 hours in the buttermilk. Longer is even better.
- 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.
- Add enough oil to the pot. The wings should be fully submerged with space to cook evenly.
- Fry in batches and NEVER overcrowd the pot. That’s how you get them crispy instead of greasy.
- Adjust the seasoning to your taste. Add more heat or keep it mild, depending on how you like your buffalo wings.
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I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Game Day Spread: Get these buffalo hot wings on the table with grit cakes, steak nachos, elote corn dogs, pepperoni pizza, and bacon-wrapped smokies.
- Classic Wing Sides: Serve them with sweet potato fries, regular fries, coleslaw, mac and cheese (great for soothing the heat of the buffalo sauce), or onion rings.
- Party App Favorites: Add these wings to a snack table with caramel popcorn, fried pickles, mozzarella sticks, grape jelly meatballs, or elote dip.
- Southern Comfort Combo: Pair them with potato salad, fried okra, vinegar coleslaw, collard greens, or cornbread if you wanna turn wing night into a full meal.
Recipe Help
BBQ, honey mustard, garlic parmesan, or sweet chili.
You can soak, bread, and fry the wings up to 24 hours ahead. Store them in the fridge without sauce. Reheat in a 325°F oven for 10 to 15 minutes or in the air fryer until crisp, then toss in warmed buffalo sauce right before serving.
Yep! Bake them on a wire rack over a baking sheet at 425°F for about 45 to 50 minutes, flipping halfway through, until cooked through.
Air fry them at 400°F for about 18 to 22 minutes, flipping halfway through, until crisp and cooked through. Work in batches so you don’t overcrowd the basket.
More Wing Recipes
- Honey Garlic Chicken Wings
- Honey BBQ Wings
- Lemon Pepper Wings
- Pomegranate Honey Wings
- Smothered Turkey Wings
- Baked Turkey Wings
This post was originally published August 2015. It has been updated with new images and content.
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What seasoning salt do you use?
Something like Lawry’s or your fave works here.
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.