I love this classic deep fried Buffalo wings recipe. These wings stay perfectly crisp even when coated in tons of luscious Buffalo sauce. They’re made with simple ingredients and are ready to eat in just 1 hour!
How to Store and Reheat
Once cooled to room temperature, store any leftover deep fried Buffalo wings in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven or air fryer until warmed through.
How to Freeze
Place the cooked chicken wings in an airtight container (like a large zip-top bag) in the freezer for up to 3 months. Don’t forget to date and label!
How to Fry Buffalo Wings Step by Step
Mix the Seasoning: In a large Ziplock bag, combine 1 cup of all-purpose flour, 1 tablespoon of ground paprika, 1 teaspoon of cayenne pepper, 1½ teaspoons of garlic powder, and kosher salt and freshly ground black pepper to taste. Coat the Wings: Add in 3 pounds of chicken wingettes, about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture. Chill the Wings: Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture. Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings. Heat the Oil: While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F. Fry the Wings: Fry the wings in batches of 10 for 10-15 minutes, or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel-lined plate to drain. Mix the Sauce: When you start frying your last batch of wings, start your sauce. Heat ½ cup of salted butter, 1 cup of Buffalo sauce, and 3 tablespoons of honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking. Stir the Sauce: Use a whisk to stir the sauce often while cooking, about 10-15 minutes. Toss the Wings: Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce. Serve immediately, with ranch or blue cheese dressing for dipping.
