Restaurant Style Buffalo Chicken Wings
Bring the bold, zesty flavors of your favorite restaurant home with this irresistible recipe for Restaurant-Style Buffalo Chicken Wings. Perfectly crispy on the outside and tender inside, these wings are coated in a flavorful flour mix seasoned with paprika, garlic powder, and black pepper before being fried to golden perfection. Tossed in a luscious homemade buffalo sauce made with buttery, tangy Frank’s RedHot Sauce and a hint of optional honey for sweetness, they deliver the ultimate balance of heat and flavor. Quick and easy to make in just 35 minutes, these wings are the ideal appetizer or game-day snack, especially when served with crunchy celery sticks and creamy blue cheese or ranch dressing for dipping. Satisfy your spicy cravings with this foolproof guide to perfectly crispy, saucy buffalo wings!
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Recipe Information
Ingredients
- 2 lbs Chicken wings (split into flats and drumettes)
- 1 cup All-purpose flour
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Ground black pepper
- 4 cups Vegetable oil (for frying)
- 1 stick Unsalted butter
- 1 cup Frank's RedHot Sauce
- 1 tbsp White vinegar
- 1 tbsp Honey (optional, for a touch of sweetness)
Instructions
Pat the chicken wings dry with a paper towel, ensuring they are completely dry to achieve maximum crispiness.
In a large bowl, combine the flour, paprika, garlic powder, salt, and black pepper. Mix well.
Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour and place the wings on a baking sheet. Let them rest for 10-15 minutes to allow the coating to stick better.
In a deep pot or large skillet, heat the vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature for best results.
Fry the chicken wings in batches to avoid overcrowding the pot. Cook each batch for 8-10 minutes or until the wings are golden brown and fully cooked. Internal temperature should read 165°F (74°C). Transfer the cooked wings to a paper towel-lined plate to drain excess oil.
While the wings are frying, prepare the buffalo sauce. In a small saucepan, melt the unsalted butter over low heat. Stir in the Frank's RedHot Sauce, white vinegar, and honey (if using). Mix until the sauce is smooth and heated through. Remove from heat.
Once all the wings are cooked, transfer them to a large mixing bowl. Pour the buffalo sauce over the wings and toss until they are evenly coated.
Serve the buffalo chicken wings hot, with celery sticks and blue cheese or ranch dressing on the side for dipping.
Nutrition Facts
Calories |
11292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1166.0 g | 1495% | |
| Saturated Fat | 225.9 g | 1130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 12118 mg | 527% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 17.8 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 163 mg | 13% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
