Buffalo Chicken Wings (+Video)
These Buffalo Chicken Wings are soaked in buttermilk, then breaded and deep fried. Finally they are topped with a delicious buttery hot sauce!
A DELICIOUS, FLAVORFUL CHICKEN WING RECIPE
If there is one thing you can guarantee everyone will love – it’s Buffalo Chicken Wings. This recipe is absolutely one of our family favorites. I don’t know anyone who doesn’t love eating these when I make them. They are always a hit!
TIPS FOR MAKING DEEP FRIED CHICKEN WINGS:
- Many folks may like their wings much hotter (or milder). Please adjust seasonings as you see fit since it’s a matter of taste. Sometimes we like a hotter wing so I’ll add more hot sauce as well as a little bit of cayenne pepper and garlic powder.
- Also, if you’re making more wings, this recipe is easily doubled or tripled.
- If you have the time, try soaking the wings in the buttermilk overnight. It can really add so much flavor to the wings.
- To bake: See my Oven Baked Wings recipe.
- To air fry: Season wings all over with salt and pepper, and spray the air fryer basket with nonstick cooking spray. Set air fryer to 380°F and cook wings 12 minutes. Remove air fryer tray, flip wings, and cook 12 minutes more. Increase heat to 400F degrees and cook 5 minutes more. Meanwhile, in a large bowl, whisk to combine 1/4 cup hot sauce, 1/2 cup melted butter and 1/2 tsp garlic powder. Add cooked wings and toss gently to coat.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken drummettes and/or flats
- buttermilk
- self-rising flour
- paprika
- cayenne pepper
- salt
- garlic powder
- onion powder
- butter
- hot sauce (I like Frank’s Hot Sauce)
HOW TO MAKE THE BEST BUFFALO CHICKEN WINGS:
You’ll need two bowls to get this started. In one bowl, pour in the buttermilk. In another bowl, mix together the flour, paprika, cayenne pepper, salt, garlic and onion powders.
Dip each wing in the buttermilk.
Then coat each wing into the flour mixture.
Set aside on a large plate. Once you’ve dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.
In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature). Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes. They should begin to take on a nice golden brown color when they start to get done. If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don’t stick to the bottom or get too dark in one spot and make sure your skillet is only about 1/2 full of oil before you begin frying.
When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.
Meanwhile, in a microwave-safe bowl, melt 1/2 cup of butter in the microwave. When melted, stir in hot sauce and pepper.
When all your wings are finished, start coating them in the hot sauce mixture. Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.
Serve wings with Ranch Dressing or blue cheese dressing and celery sticks!
CRAVING MORE RECIPES?
The Best Buffalo Chicken Wings (+Video)
Ingredients
- 1 ½ pounds chicken wingettes, thawed
- 1 cup buttermilk
- 1 ½ cups self-rising flour
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- oil for frying (preferably peanut oil)
- ½ cup salted butter (1 stick)
- ¼ cup hot sauce, I like Frank’s brand hot sauce
- ¼ teaspoon freshly ground black pepper
Instructions
- In one bowl, pour in the buttermilk.
- In another bowl, mix together flour, paprika, cayenne pepper, salt, garlic and onion powders.
- Dip each wing in the buttermilk, then coat in the flour mixture.
- Place on a large plate.
- Once you’ve dipped all the wings, allow them to hang out on the plate for about half an hour until the coating gets pasty looking.
- In a Dutch oven or cast iron skillet (or a fryer if you have one), heat oil to 375F degrees (using a thermometer to get an accurate temperature).
- Begin to fry the wings in batches (about 4-5 at a time). Fry them for about 8-10 minutes.
- They should begin to take on a nice golden brown color when they start to get done.
- If you are frying in a cast-iron skillet, I recommend moving the wings and flipping them around as you go so they don’t stick to the bottom or get too dark in one spot and make sure your skillet is only about 1/2 full of oil before you begin frying.
- When wings are finished, place them on a paper towel-lined plate to drain off the extra oil.
- Meanwhile, in a microwave-safe bowl, melt 1/2 cup of butter in the microwave. When melted, stir in hot sauce and fresh black pepper.
- When all the wings are finished, start coating them in the hot sauce mixture.
- Put about 4-5 wings at a time in the bowl and just roll them around in the mixture until fully coated. Keep going until all wings are coated.
- Serve wings with RANCH DRESSING or blue cheese dressing and celery sticks!
Video
Notes
- Many folks may like their wings much hotter (or milder). Please adjust seasonings as you see fit since it’s a matter of taste. Sometimes we like a hotter wing so I’ll add more hot sauce as well as a little bit of cayenne pepper and garlic powder.
- Also, if you’re making more wings, this recipe is easily doubled or tripled.
- If you have the time, try soaking the wings in the buttermilk overnight. It can really add so much flavor to the wings.
- To bake: Preheat oven to 425F degrees. Dry thawed chicken wings with paper towels so they are dry. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a large zip top bag (using amounts listed in recipe) Shake to mix ingredients and add wings. Line a large baking sheet with nonstick aluminum foil and pour 4 tbsp of melted butter on top of the foil. Add wings to pan and turn to coat in the butter. Bake for about 30 minutes then turn wings over and bake for 15 more minutes or until crispy and done. Toss wings in hot sauce and butter mixture, then serve.
- To air fry: Season wings all over with salt and pepper, and spray the air fryer basket with nonstick cooking spray. Set air fryer to 380°F and cook wings 12 minutes. Remove air fryer tray, flip wings, and cook 12 minutes more. Increase heat to 400F degrees and cook 5 minutes more. Meanwhile, in a large bowl, whisk to combine 1/4 cup hot sauce, 1/2 cup melted butter and 1/2 tsp garlic powder. Add cooked wings and toss gently to coat.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally Published: January 2011
Updated & Republished January 2021
I love that this recipe uses self-rising flour! can't wait to try it.
These look amazing! May I have a bucket? I can't wait to make these on the weekend.
My husband will love these.
-Brenda
These look great! I need to make these for the Super Bowl
my mouth is salivating looking at those wings!
Yum, I love hot wings…and not just for the Super Bowl! I can't wait to give your recipe a try.
What a coincidence! I have just posted my version of it, a few days ago. Love your version of the wings too!…Yummy!
My husband keeps asking for hot wings lately. It is one of my guilty pleasures and these look yummy!
Those look great! My hubby also likes Chicken Wings, I may just have to whip these up for him soon! Thanks for posting!
Mmmm like they said perfect for the superbowl! MMMMMM
Oh yea…Kickin Wings I am going to have an extra serving of these. Your wings looks so good and I can't wait to try them. Thank you so much for sharing these with us today at Full Plate Thursday. You have a great week end and please come back!
YUM! We love chicken wings. Can't wait to try yours. Coming over from Prairie Story Recipe Swap and Miz Helen's. Would love to have you check out my blog and join my carnival on Thursdays. And I currently have a Girl Scout Cookie giveaway going on. Have a great weekend.
Wendy
Around My Family Table
Brandie these look AMAZING! I have a few dishes in mind for Super Bowl Sunday and you just gave me another one! Thanks girl : )
Oh yeahhh..Spicy Wings! It can't get better than your wonderful wings..I mean chicken wings hahahaha
Ang – you can tell I'm a novice blogger still. I went to save my unfinished post last night and I accidentally hit "publish post". Ooops! So I had to go back and save it as a draft until I was done. lol
Candace – come on over, as long as you bring your baked chicken egg rolls!
Elisabeth – your wings look fantastic!
Jill – I haven't tried adding corn starch. Good idea. I use the technique of letting the wings sit out for a little bit after I've put the coating on until they get pasty looking. I have found over the years that this seems to produce a pretty crispy coating. I'll definitely need to give the corn starch a try! 🙂
Brandie, these look soooo good! I love fried wings but I don't ever fry anything. Is there anyway that I can get an invite to your house for the Super Bowl? 🙂
I'm glad you left me a comment….one, because I appreciate your comments….two, for some reason I wasn't able to click on this particular post last night. The hot wings were calling my name and it wouldn't pull up. These look so scrumptious. That sauce looks amazing and the crispy crunch on the outside. Yummy!
Wings are the best part of super bowl…..also sliders….but wings are number one.
I've added this to my list of Super Bowl food. How can I miss with spicy wings!
Kristi
Wow these chicken wings look awesome and def perfect for the Super Bowl!
I. LOVE. Hot wings. Thank you.
Oh and did you know adding a bit of corn starch to your flour mix will make a crunchier crunch?
Do you know where I'm from, the fried wing is like unheard of? They do the baked wings but personally, I like a good crunch in a wing. Yours looks really nummy. 🙂
You just can't go wrong with classic chicken wings. I don't think that the Super Bowl party is the place to try experimental recipes anyway. Wings are almost always a football staple at our house and these look delicious!