How To Prepare Buffalo Chicken Wings Recipe The Best

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Craving those crispy, tangy, and oh-so-satisfying buffalo chicken wings but don’t feel like venturing out to a restaurant? Look no further! This recipe will guide you through creating these classic appetizers in the comfort of your own kitchen.


Restaurant-Style Buffalo Chicken Wings
Restaurant-Style Buffalo Chicken Wings

12 whole chicken wings, separated at the joint (flats and drums)

  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust for desired spice level)
  • 1 cup hot sauce (such as Frank’s RedHot)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup blue cheese crumbles (optional, for garnish)
  • Celery sticks and ranch dressing, for dipping (optional)

  • Directions:

    1. Prep the Wings: Pat the chicken wings dry with paper towels. This ensures crispy skin later. Separate the wings at the joint, discarding the wing tips (you can save these for making stock later).

    2. Season the Flour: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, black pepper, and cayenne pepper.

    3. Dredge the Wings: Dredge each wing thoroughly in the seasoned flour mixture, ensuring all sides are coated. Shake off any excess flour.

    4. Fry the Wings (Two Methods):

    Method 1: Deep Frying (For the Extra Crispy)

    Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C). Carefully add the wings in batches and fry for 8-10 minutes per side, or until golden brown and cooked through.

  • Safety Tip: Maintain a safe distance when frying, as oil can splatter. Use a slotted spoon to remove the wings and transfer them to a wire rack lined with paper towels to drain excess oil.

  • Method 2: Baking (For a Healthier Option)

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the wings in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the wings halfway through, or until golden brown and cooked through.

    5. Make the Buffalo Sauce: In a medium saucepan, combine the hot sauce and melted butter. Whisk together until smooth. You can adjust the hot sauce to butter ratio depending on your desired level of spiciness and sauciness.

    6. Coat the Wings: In a large bowl, toss the cooked wings in the buffalo sauce until evenly coated.

    7. Serve and Enjoy: Garnish with blue cheese crumbles (optional) and serve immediately with celery sticks and ranch dressing for dipping.

    Nutrition Facts (Per Wing):

    (Note: This is an approximate value and may vary depending on the brand of ingredients used.)

    Calories: 350

  • Fat: 25g
  • Saturated Fat: 8g
  • Cholesterol: 100mg
  • Sodium: 450mg
  • Carbohydrates: 5g
  • Protein: 25g

  • Conclusion:

    With this recipe, you can whip up restaurant-quality buffalo chicken wings at home, saving money and customizing the spice level to your liking. They are perfect for game nights, parties, or simply a satisfying snack.

    Frequently Asked Questions (FAQs):

    1. Can I use boneless, skinless chicken breasts instead of wings?

    Yes, you can! However, the cooking time will be shorter. Cut the chicken breasts into bite-sized pieces, follow the same dredging and sauce instructions, and bake for 15-20 minutes, or until cooked through.

    2. How can I make the wings even crispier?

    For extra crispy wings, double-fry them. After the initial frying at 350°F (175°C) for 8-10 minutes, increase the oil temperature to 375°F (190°C) and fry for an additional 2-3 minutes per side.

    3. What are some dipping sauce alternatives to ranch dressing?

    Blue cheese dressing pairs perfectly with the buffalo sauce.

  • Honey mustard adds a sweet and tangy touch.
  • Greek yogurt mixed with herbs and spices creates a lighter and healthier dipping option.

  • 4. How can I reheat leftover wings?