Buffalo Wings Crispy Spicy (Printable)

Crispy chicken wings coated in spicy tangy sauce, perfect 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

# How-To Steps:

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 pot to 350°F (175°C).
04 - Fry wings in batches for 8 to 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. Warm until blended.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over and toss to coat thoroughly.
07 - Serve wings hot alongside celery sticks and blue cheese dip.

# Expert Advice:

01 -
  • The double-fry trick gives you wings that are impossibly crispy outside and juicy inside—nothing soggy, nothing disappointing.
  • You control the heat level; mild for friends who don't do spicy, fiery for those who brag about their tolerance.
  • They're genuinely ready in under 40 minutes from start to finish, which somehow feels faster than delivery.
02 -
  • Double-frying isn't just a trick—fry for 7 minutes, rest for 5 minutes, then fry again for 3–4 minutes and you'll get wings that are so crispy they shatter between your teeth.
  • The sauce must be warm when you toss the wings; cold sauce won't coat evenly and tends to slide right off.
  • Pat those wings bone-dry before coating; even a little moisture hiding in the creases will create steam and ruin your crispy exterior.
03 -
  • If you don't have a deep fryer, a heavy-bottomed pot with at least 3 inches of depth works just as well—just use a clip-on thermometer so you can monitor temperature easily.
  • Buy wings already separated into drumettes and flats if your butcher offers it; it saves 5 minutes and you'll use fewer paper towels.
  • Let your oil come back to temperature between batches; rushing this step means the second batch won't be as crispy as the first.
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