Juicy Crispy Buffalo Wings

There's something undeniably satisfying about sinking your teeth into a perfectly crispy Buffalo wing, its tangy, spicy sauce coating your fingers as you reach for another. Born in Buffalo, New York, in the 1960s, these iconic wings have become a beloved staple at gatherings, game days, and casual dinners alike. The magic lies in the contrast—golden, shatteringly crisp skin giving way to juicy, tender meat, all enrobed in a buttery, vinegar-spiked hot sauce that delivers just the right amount of heat. Paired with cool, creamy blue cheese dip and refreshing celery sticks, Buffalo wings offer a symphony of flavors and textures that keeps you coming back for more.

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Making Buffalo wings at home means you control the crispiness, the heat level, and the freshness of every single bite. There's no waiting for delivery or settling for soggy takeout wings—just hot, saucy perfection straight from your kitchen. The aroma of sizzling chicken and melting butter mingling with hot sauce will have everyone gathering around before the wings even hit the serving platter. This recipe delivers authentic Buffalo flavor with a beautifully balanced sauce that clings to every crispy crevice.

Ingredients

• Chicken: 1 kg (2.2 lbs) chicken wings, separated into drumettes and flats
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• Coating: 120 g (1 cup) all-purpose flour
• 1 tsp paprika
• Frying: 1 L (4 cups) vegetable oil, for frying
• Buffalo Sauce: 60 g (¼ cup) unsalted butter
• 120 ml (½ cup) hot sauce (e.g., Franks RedHot)
• 1 tbsp white vinegar
• ½ tsp Worcestershire sauce
• ½ tsp cayenne pepper (optional, for extra heat)
• To Serve: Celery sticks
• Blue cheese dip

Instructions

Step 1: Prepare the Wings

Pat the chicken wings dry with paper towels. Season with salt, black pepper, and garlic powder.

Step 2: Coat the Wings

In a large bowl, mix flour and paprika. Dredge the wings in the flour mixture, shaking off any excess.

Step 3: Heat the Oil

Heat the oil in a deep fryer or large, heavy-bottomed pot to 175°C (350°F).

Step 4: Fry the Wings

Fry the wings in batches for 8–10 minutes until golden brown and cooked through. Remove and drain on a paper towel-lined plate.

Step 5: Make the Sauce

Meanwhile, melt the butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until combined.

Step 6: Toss in Sauce

Place the fried wings in a large bowl. Pour the Buffalo sauce over the wings and toss to coat evenly.

Step 7: Serve

Serve hot with celery sticks and blue cheese dip.

Zusatztipps für die Zubereitung

For extra-crispy wings, try the double-fry method: fry first for 7 minutes, let them rest for 5 minutes, then fry again for another 3–4 minutes. This technique ensures an incredibly crunchy exterior while keeping the meat succulent. Always pat your wings completely dry before seasoning—excess moisture is the enemy of crispy skin. Maintain your oil temperature consistently; if it drops too low, the wings will absorb oil and become greasy rather than crisp.

Varianten und Anpassungen

Substitute blue cheese dip with ranch dressing if you prefer a milder, creamier accompaniment. Adjust the level of cayenne pepper based on your heat preference—omit it entirely for milder wings or add more for an extra kick. You can also experiment with the hot sauce brand to find your perfect flavor profile. For a lighter version, consider baking the wings at 220°C (425°F) until crispy before tossing in the sauce.

Serviervorschläge

Serve these Buffalo wings immediately for the best texture—the sauce keeps the exterior crispy for only so long before it softens. Arrange them on a large platter with celery sticks fanned around the edges and a generous bowl of blue cheese dip in the center. These wings pair wonderfully with ice-cold beverages and make the perfect centerpiece for game day spreads, casual parties, or weekend family dinners. Add carrot sticks for extra crunch and color on your serving platter.

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Whether you're hosting a crowd or treating yourself to a cozy night in, these homemade Buffalo wings deliver all the crispy, saucy, finger-licking goodness you crave. The combination of perfectly seasoned, golden-fried chicken and that iconic tangy-spicy sauce is simply irresistible. With cool celery to cleanse your palate and creamy blue cheese to temper the heat, every bite is a perfect balance of flavors. So gather your ingredients, heat up that oil, and get ready to make wings that rival your favorite restaurant—right in your own kitchen.

Recipe FAQs

→ What makes Buffalo wings crispy?

The flour and paprika coating creates the crispy texture. Frying at 175°C (350°F) ensures golden brown results. For extra crunch, double-fry the wings: first fry for 7 minutes, rest for 5 minutes, then fry again for 3-4 minutes.

→ How spicy are these wings?

The spice level comes from the hot sauce and optional cayenne pepper. Using Frank's RedHot provides medium heat. Add cayenne for extra kick or reduce hot sauce for milder flavor. The blue cheese dip helps balance the heat.

→ Can I bake instead of fry?

While frying yields the crispiest results, you can bake at 200°C (400°F) for 40-50 minutes, flipping halfway. The texture won't be quite as crunchy, but they'll still be delicious.

→ What's the best hot sauce for Buffalo sauce?

Frank's RedHot is the traditional choice for authentic flavor. Other vinegary hot sauces work too. Avoid extremely hot sauces as they'll overpower the balanced tangy flavor.

→ How do I store and reheat leftovers?

Store in an airtight container for up to 4 days. Reheat in a 180°C (350°F) oven for 10-15 minutes to restore crispiness. Avoid microwaving as they'll become soggy.