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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 Bowl For coating chicken wings
  • 1 Deep, Heavy Skillet For frying the wings
  • 1 Small Saucepan For preparing the hot sauce
  • 1 Whisk For mixing dry ingredients and sauce
  • 1 Instant-Read Thermometer Crucial for maintaining optimal 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

For truly restaurant-quality wings, maintaining the oil temperature at a consistent 375°F (190°C) is paramount; fluctuations lead to greasy or dry wings. The initial chilling of the floured wings is crucial for the coating to adhere properly during frying, resulting in a crispier exterior. To enhance the sauce, a splash of apple cider vinegar or a teaspoon of brown sugar can add depth and balance. For a healthier alternative, bake the wings at 400°F (200°C) for 40-50 minutes until crisp, then toss in the sauce. Always serve immediately with classic accompaniments like blue cheese dressing and celery sticks.