Buffalo Wings Juicy Crispy (Print Version)

Juicy, crispy fried chicken wings coated in a spicy, tangy Buffalo sauce served with crisp celery and creamy dip.

# What You Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tsp garlic powder

→ Coating

05 - 1 cup all-purpose flour
06 - 1 tsp paprika

→ Frying

07 - 4 cups vegetable oil, for frying

→ Buffalo Sauce

08 - ¼ cup unsalted butter
09 - ½ cup hot sauce (e.g., Frank's RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper (optional)

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Directions:

01 - Pat wings dry with paper towels and season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge the wings in the mixture, shaking off excess flour.
03 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
04 - Fry wings in batches for 8–10 minutes until golden and cooked through. Drain on paper towels.
05 - Melt butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat until combined.
06 - Place fried wings in a large bowl and toss with Buffalo sauce until evenly coated.
07 - Serve immediately with celery sticks and blue cheese dip.

# Expert Advice:

01 -
  • They're crispy on the outside and juicy inside, nothing worse than a soggy wing.
  • The sauce coats everything perfectly without being overly complicated or pretentious.
  • People always think you spent way more effort than you actually did.
02 -
  • Wet wings will never get crispy no matter how hot your oil is—the water will prevent browning and make them steam, so that paper towel step is non-negotiable.
  • If you want restaurant-quality wings, double-fry them: first for 7 minutes, rest for 5 minutes while the oil comes back up to temperature, then fry again for 3–4 minutes; the second fry locks in the crispiness.
03 -
  • An instant-read thermometer in your oil saves you from undercooked or burned wings—just clip it to the side of your pot and trust the numbers.
  • If you're nervous about deep frying, start with a smaller batch to get comfortable with the heat and timing before you commit to feeding a crowd.
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