Buffalo Wings Crispy Spicy (Printable)

Crispy chicken wings tossed in tangy, spicy sauce, paired with celery sticks and creamy dip.

# What You'll 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., Franks 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 chicken wings dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
02 - Combine flour and paprika in a large bowl. Dredge 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 brown and cooked through. Drain on paper towels.
05 - Melt butter over low heat in a saucepan. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until combined.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over wings and toss to coat thoroughly.
07 - Serve hot with celery sticks and blue cheese dip.

# Expert Advice:

01 -
  • They're crispy on the outside, juicy on the inside, and taste restaurant-quality without the restaurant bill.
  • The sauce clings perfectly because you toss hot wings in warm butter—not a soggy disappointment.
  • You can make them in under an hour, and everyone gathers around before they're even plated.
02 -
  • Patting wings dry isn't optional—it's the difference between crispy and soggy, and I learned this the hard way by skipping it.
  • Toss hot wings with warm sauce, not cold sauce or room-temperature wings; the temperature contrast is what makes the sauce stick instead of sliding off.
03 -
  • Buy chicken wings from a butcher if you can and ask them to separate the drumettes and flats for you—saves time and ensures consistent sizing.
  • Keep the oil at temperature by not frying too many wings at once; every batch drops the heat slightly, so patience is part of the technique.
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