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Restaurant-Style Buffalo Chicken Wings

Try this hot wings recipe for Buffalo chicken wings similar to those served at a popular restaurant chain. If you have ever had them, you will love them.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 5 people
Calories 1122.9 kcal

Equipment

  • 1 Large Mixing Bowl For coating chicken wings
  • 1 Deep, Heavy Skillet or Dutch Oven Essential for deep frying
  • 1 Small Saucepan For preparing the buffalo sauce
  • 1 Whisk For dry ingredients and sauce
  • 1 Kitchen Thermometer Crucial for accurate oil temperature

Ingredients
  

Main

  • ½ cup all-purpose flour
  • ¼ teaspoon ground paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 10 chicken wings
  • 2 cups vegetable oil for frying or as needed
  • ¼ cup butter
  • ¼ cup hot sauce
  • 1 pinch ground black pepper
  • 1 pinch garlic powder

Instructions
 

  • Whisk together flour, paprika, cayenne pepper, and salt in a large bowl. Dotdash Meredith Food Studios
  • Place chicken wings in the bowl with flour mixture and toss until evenly coated. Transfer wings to a 9x13-inch glass baking dish and arrange in a single layer. Cover and refrigerate for 1 to 1 1/2 hours. Dotdash Meredith Food Studios
  • Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)
  • Meanwhile, combine butter, hot sauce, pepper, and garlic powder in a separate small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving. Dotdash Meredith Food Studios
  • Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking. Remove cooked wings from hot oil and let drain on paper towels or a wire rack. Dotdash Meredith Food Studios
  • Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. DOTDASH MEREDITH FOOD STUDIOS 

Notes

Achieving truly crispy wings hinges on precise oil temperature control; a good deep-fry thermometer is indispensable. Avoid overcrowding the fryer; cook in batches to maintain oil temperature and ensure even browning. For an extra crisp texture, consider a double-fry method: cook at 325°F (160°C) for 8-10 minutes to cook through, then finish at 375°F (190°C) for 2-3 minutes to crisp. The quality of your hot sauce is paramount for authentic Buffalo flavor; choose a cayenne pepper-based, vinegar-forward sauce. Toss the hot wings immediately with the sauce before serving to maximize absorption and prevent sogginess. Serve with blue cheese dressing and crisp celery sticks.