Name: Classic Buffalo Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg Chicken wings, whole; 60 g Plain flour; 1 teaspoon Garlic powder; ½ teaspoon Smoked paprika; ¾ teaspoon Salt; ½ teaspoon Black pepper, freshly ground; 500 ml Vegetable oil (for frying); 120 ml Frank's RedHot Original Cayenne Pepper Sauce; 60 g Unsalted butter; 1 tablespoon White vinegar; 4 stalks Celery sticks; 100 ml Blue cheese dressing (for serving)

Classic Buffalo Chicken Wings

These crispy, saucy Buffalo chicken wings are tossed in a tangy, spicy Frank's RedHot sauce for an authentic American classic. Perfect for a casual dinner or entertaining friends.

Total: 45 min
Serves: 4
Style: Easy · American

Scale the recipe

4 servings

Macros per serving

Verify macros · Pro

Calories

610kcal

Protein

45g

Carbs

10g

Fat

45g

Fibre 2g · Sugar 1g · Sodium 1200mg · Batch total 2440 kcal

Ingredients

Chicken wings, whole1 kg
Plain flour60 g
Garlic powder1 teaspoon
Smoked paprika½ teaspoon
Salt¾ teaspoon
Black pepper, freshly ground½ teaspoon
Vegetable oil (for frying)500 ml
Frank's RedHot Original Cayenne Pepper Sauce120 ml
Unsalted butter60 g
White vinegar1 tablespoon
Celery sticks4 stalks
Blue cheese dressing (for serving)100 ml

Method

01
Prepare the Chicken5 min
If using whole chicken wings, separate them into drumettes and flats by cutting through the joint. Discard the wing tips or save for stock. Pat the chicken pieces thoroughly dry with kitchen paper; this is crucial for crispy skin.
02
Season the Flour2 min
In a large bowl, combine the plain flour, garlic powder, smoked paprika, salt, and freshly ground black pepper. Whisk well to ensure the spices are evenly distributed.
03
Coat the Wings3 min
Add the dried chicken wing pieces to the seasoned flour mixture. Toss them until each piece is lightly and evenly coated. Shake off any excess flour.
04
Heat the Oil5 min
Pour the vegetable oil into a large, heavy-bottomed pan or deep fryer, ensuring it's at least 5-7 cm deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a kitchen thermometer to monitor the temperature.
05
Fry the Wings10 min
Carefully place a single layer of chicken wings into the hot oil, being careful not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 74°C (165°F).
06
Drain the Wings5 min
Using tongs or a slotted spoon, remove the cooked wings from the oil and transfer them to a wire rack set over a baking tray lined with kitchen paper to drain excess oil. Repeat with remaining batches, allowing the oil to come back up to temperature between batches.
07
Prepare the Buffalo Sauce5 min
While the wings are draining, melt the unsalted butter in a small saucepan over low heat. Once melted, stir in the Frank's RedHot Original Cayenne Pepper Sauce and white vinegar. Whisk gently until the sauce is smooth and just simmering; do not boil.
08
Toss and Serve5 min
Place the hot, crispy wings into a large bowl. Pour the warm Buffalo sauce over the wings and toss thoroughly until every piece is evenly coated. Serve immediately with fresh celery sticks and a side of blue cheese dressing.

Pair it

Chef's tips

For extra crispy wings, double-fry them: fry once for 6-7 minutes, remove, then fry a second time at 190°C (375°F) for 2-3 minutes until deeply golden and shatteringly crisp.
Always pat your chicken wings as dry as possible before dredging in flour. Moisture is the enemy of crispiness during frying.
If you prefer to bake, arrange coated wings on a wire rack over a baking tray and bake at 200°C (400°F) for 40-50 minutes, flipping halfway, until crispy and cooked through.
Adjust the heat of your Buffalo sauce by adding a pinch of cayenne pepper if you like it spicier, or a tiny touch more melted butter to mellow it slightly.