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–+ servings
Merry

Classic Deep Fried Buffalo Wings

Crispy, golden, and coated in a tangy, buttery Buffalo sauce, these Deep Fried Buffalo Wings are the ultimate game-day snack or comfort food. Perfectly seasoned with a touch of spice and fried to perfection, they're easy to make and a guaranteed crowd-pleaser. Pair with ranch or blue cheese dressing for dipping and watch them disappear!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 –6 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Wings:
  • 1 cup all-purpose flour
  • 1 tablespoon ground paprika
  • 1 teaspoon cayenne pepper adjust to taste
  • 1½ teaspoons garlic powder
  • Kosher salt and freshly ground black pepper to taste
  • 3 pounds chicken wingettes or chicken wings joints removed
  • Cooking oil for frying
For the Buffalo Sauce:
  • 1 cup Buffalo sauce
  • ½ cup salted butter 1 stick
  • 3 tablespoons honey

Method
 

1. Prepare the Coating:
  1. In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, salt, and pepper. Seal and shake to mix evenly.
2. Coat the Wings:
  1. Add 10 chicken wings at a time to the flour mixture. Seal the bag and shake until the wings are fully coated. Remove and place them on a plate. Repeat with all wings.
3. Chill the Wings:
  1. Place the coated wings in the refrigerator for 10–30 minutes. This helps the coating stick better during frying.
4. Heat the Oil:
  1. In a Dutch oven or large pot, heat 3 inches of cooking oil to 360°F. Use a thermometer to monitor the temperature.
5. Fry the Wings:
  1. Fry the wings in small batches (about 10 at a time) for 10–15 minutes, or until golden brown and crispy. Check the internal temperature to ensure it reaches 165°F. Drain on a paper towel-lined plate.
6. Make the Buffalo Sauce:
  1. In a saucepan, combine the Buffalo sauce, butter, and honey. Heat over medium-high heat until bubbling, then reduce to a simmer. Stir frequently with a whisk until smooth.
7. Toss and Serve:
  1. Place the fried wings in a large bowl. Pour the Buffalo sauce over them and toss gently until evenly coated.
  2. Serve immediately with ranch or blue cheese dressing and optional celery sticks.

Notes

  • Oil Tip: Use a high-smoke-point oil like vegetable, canola, or peanut oil for frying.
  • Double Fry Option: For extra crispiness, fry the wings a second time for 1–2 minutes after they’ve drained.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F to maintain crispiness.
  • Spice Adjustments: Reduce cayenne pepper or use mild Buffalo sauce for a less spicy version.

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