Description
These crispy buffalo chicken wings are coated in a flavorful spice mix and tossed in a spicy buffalo sauce, making them perfect for parties or game day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon ground paprika
- 1 teaspoon ground cayenne pepper
- 1½ teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ pounds boneless, skinless chicken breasts (cut into 2-inch nuggets)
- Vegetable oil (for frying)
- 1 cup unsalted butter (2 sticks)
- ½ cup Frank’s RedHot hot sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons white vinegar
- ½ tablespoon Worcestershire sauce
- ½ teaspoon ground cayenne pepper
- ½ teaspoon garlic powder
Instructions
- In a large resealable bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Shake to fully combine.
- Add in the chicken pieces (about 10 at a time), sealing and shaking to fully coat the wings in the flour mixture. Remove wings from the mixture and place on a parchment-lined baking sheet.
- Repeat with all the chicken until they are all fully coated in the flour mixture. Place wings in the refrigerator for 10-30 minutes; this will help the flour to fully adhere to the wings.
- While the wings chill in the refrigerator, heat 3 inches of vegetable oil in a large stock pot or Dutch oven to 360°F.
- 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.
- When you start frying the last batch of wings, start the sauce. Heat the buffalo sauce ingredients in a saucepan set over medium-high heat. Once bubbling, reduce to simmer and continue cooking. Use a whisk to stir the sauce often while cooking, about 10-15 minutes.
- Once all the wings are done and drained of oil, add them all to a large bowl and toss in the hot sauce.
Notes
- Adjust the spiciness by adding more or less cayenne pepper.
- For extra crispy wings, make sure to thoroughly dry the chicken before coating it in the flour mixture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 10 wings
- Calories: 500
- Sugar: 8g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg