Buffalo Chicken Wings

Buffalo chicken wings are crispy fried wings coated in a tangy hot sauce made from cayenne pepper and butter. The wings fry until the skin crisps, then get tossed in warm sauce so it sticks without sliding off. Serve them hot with blue cheese dressing and celery to cool the heat.

Ingredients for Buffalo Chicken Wings

Chicken wings provide the base, with plenty of surface area to crisp and hold sauce. All-purpose flour and cornstarch create a light, crispy coating that stays crunchy even after the sauce coats it. Salt, black pepper, and cayenne pepper in the breading add the first layer of flavor. Vegetable oil for frying gets hot enough to brown the wings fast without making them greasy. Butter and more cayenne pepper in the sauce mellow the heat just enough while keeping it sharp. Hot sauce (Frank’s RedHot or similar) provides the iconic tang and color. Worcestershire sauce adds depth and umami. Garlic powder rounds out the sauce with warmth.

Why This Buffalo Chicken Wings Works

The coating uses both flour and cornstarch, which fries to a thin, delicate crunch. Cornstarch alone would shatter and fall off; flour alone would be dense. Together they create a shell that browns quickly, seals in moisture, and holds the sauce without sliding.

The wings get fried at high heat so the outside browns while the inside stays juicy. The meat cooks through in about 15 minutes at 350°F (175°C), and you can hear when they’re done, the sizzle quiets down and the oil stops bubbling so frantically around them.

The sauce is butter-based, which makes it cling to the wings instead of running off. The cayenne and hot sauce give heat, but the butter softens it so the flavor is sharp and tangy rather than just burning. Worcestershire adds a savory undertone that makes people want another wing.

Mistakes To Avoid

Wet wings will not crisp no matter how hot the oil is. Water on the surface turns to steam, which prevents browning and creates a soggy coating. Always pat them dry with paper towels before you dredge them.

Oil that is not hot enough will make greasy, limp wings. If the thermometer reads below 325°F (163°C), wait another 5 minutes before you start frying. You should see aggressive bubbling and hear a loud sizzle the moment the wings hit the oil.

Tossing the wings in cold or room-temperature sauce makes it slide right off. The sauce needs to be warm and fluid so it coats evenly and sticks as it cools. Reheat the sauce gently over low heat or in a microwave for 30 seconds before tossing.

Letting cooked wings sit more than 20 minutes before saucing them causes the coating to set hard and become brittle. The sauce cannot grip it, and it flakes away. Sauce the wings straight from the fryer while they’re still hot and slightly tacky.

As an Amazon Associate, we earn from qualifying purchases.

Ingredients

• 4 pounds chicken wings, patted dry
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Vegetable oil for frying
• 6 tablespoons butter
• 1 cup hot sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Step-by-step Instructions

1. Mix flour, cornstarch, salt, black pepper, and 1/4 teaspoon cayenne in a shallow bowl.
2. Working in batches, coat the dry wings thoroughly in the flour mixture and shake off excess.
3. Fill a heavy pot with 3 inches of vegetable oil and heat to 350°F (175°C), checking with a thermometer.
4. Carefully add half the wings to the hot oil and fry for 15 to 17 minutes, until they turn golden brown and the meat is cooked through at the thickest part (an instant-read thermometer should read 165°F or 74°C).
5. Remove the wings with a slotted spoon and drain on paper towels while you fry the second batch.
6. While the second batch fries, combine butter, hot sauce, Worcestershire sauce, garlic powder, and 1/4 teaspoon cayenne in a small saucepan over low heat, stirring until the butter melts and the sauce is warm.
7. Once all wings are fried, place them in a large bowl, pour the warm sauce over them, and toss until every wing is coated.
8. Transfer to a serving platter and serve immediately.