My buffalo chicken wings recipe is crispy on the outside, juicy and tender in the center, and coated with a spicy, flavorful buffalo sauce. Paired with both ranch and blue cheese dressing, it’s easy to make and always a game-day favorite!
If I’m being honest, rotisserie-style chicken is my favorite chicken dish to eat and make. However, I prepare chicken wings pretty often, too. Personally, I prefer chicken drumettes over flats, but I know this is a pretty unpopular opinion. So, I include both when cooking for family and friends.
Made without a deep fryer, these buffalo chicken wings are my go-to for game-day parties, but they also make a great weeknight dinner when you’re craving something bold and satisfying. Crispy, saucy, and paired with homemade ranch and blue cheese dressing, they’re the kind of wings that always disappear fast. So, you might want to make a double batch. You’ll thank yourself if you do.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Chicken – As mentioned, I use both chicken drumsticks and chicken flats. You’ll need six of each. You could also use whole chicken wings or wing tips. Just adjust the cooking time as needed.
- Breading – A combination of salt, baking soda, and potato starch helps dry out the skin, which contributes to super crispy wings.
- Ranch Dressing – You can use store-bought ranch, but it’s quick to make at home. Just combine sour cream, mayonnaise, buttermilk, dill, chives, garlic, onion powder, salt, and black pepper.
- Blue Cheese Dip/Dressing– Again, store-bought works in a pinch, but homemade is so much better! I use mayonnaise, sour cream, garlic, crumbled blue cheese, and salt.
- Buffalo Sauce – This is more than just hot sauce. Combine cayenne pepper hot sauce (Frank’s RedHot is my favorite), unsalted butter, honey, garlic powder, paprika, and cayenne powder.
How to Make Crispy Buffalo Chicken Wings
Nick’s Tips for Success
- Press the breading into the wings. I like to use my hands to gently squeeze and press the breading into each chicken piece. This ensures it sticks and coats them all evenly and is my secret to crispy buffalo wings.
- Allow plenty of chilling time. This helps dry the wings out, preventing too much moisture, which can cause them to become soggy. Make sure to allow for at least six hours of chilling time or up to 24 hours.
- Keep the oil temperature steady. Use an instant-read thermometer to keep the oil temperature between 300°F and 320°F (148–160°C) while frying the first time and between 375°F and 400°F (190–204°C) for the second fry.
- Avoid overcrowding. On the first fry, work in batches, arranging the chicken wings in a single layer, leaving space between each piece of chicken. This promotes fast, even cooking on all sides.
- Don’t panic if the buffalo sauce splits. Simply whisk it vigorously for a few seconds until it comes back together.
- Toss the wings while hot. Pour the buffalo sauce over the wings immediately after cooking. The heat helps the sauce cling to the wings.
Buffalo Chicken Wings Recipe
Crispy, flavorful, and easy to make, these buffalo chicken wings are the ultimate game-day recipe. I can never decide between sauces. So, I make both a blue cheese dressing and a ranch dressing for dipping. Try them out, and you'll crave them every week!
Equipment
- 2 Large Mixing Bowls
- 1 Sheet Tray Fitted with a Wire Rack
- 1 Dutch Oven or Heavy-Bottomed Pot
- 1 Instant-Read Thermometer
- 2 Small Mixing Bowls
- 1 Whisk
- Paper Towels
Ingredients
For the Chicken
- 6 chicken drumsticks
- 6 chicken flats
- 1 ½ tablespoon (27 gram) kosher salt
- 1 tablespoon (14 gram) baking soda
- ¼ cup (30 gram) potato starch
- neutral oil, for frying
For the Ranch
- ½ cup (122 gram) sour cream
- ⅓ cup (71 gram) mayonnaise
- 2 tablespoon (30 milliliter) buttermilk
- ¼ cup (5 gram) fresh dill, finely chopped
- ¼ cup (5 gram) fresh chives, finely chopped
- 3 garlic clove, grated
- 1 tablespoon (7 gram) onion powder
- ½ teaspoon (3 gram) salt
- black pepper, to taste
For the Blue Cheese
- ⅓ cup (67 gram) mayonnaise
- ½ cup (122 gram) sour cream
- 3 garlic clove, grated
- ¼ cup (28 gram) blue cheese, crumbled
- ½ teaspoon (3 gram) salt
For the Buffalo Sauce
- ½ cup (120 mililleter) cayenne pepper hot sauce, such as Frank’s RedHot
- 4 tablespoon (57 gram) unsalted butter
- 2 ½ tablespoon (52 gram) honey
- ½ teaspoon (1 ½ gram) garlic powder
- ½ teaspoon (1 gram) paprika
- ½ teaspoon (1 gram) cayenne powder, optional
For Serving
- carrot sticks
- celery sticks
Instructions
For the Chicken brine:
- In a large bowl, toss the chicken with salt, baking soda, and starch until evenly coated.6 chicken drumsticks, 6 chicken flats, 1 ½ tablespoon kosher salt, 1 tablespoon baking soda, ¼ cup potato starch
- Arrange wings on a sheet tray fitted with a rack and refrigerate, uncovered, for at least six hours or up to 24 hours. This step helps dry out the skin so it fries up extra crispy.
For the Ranch:
- In a small bowl, stir together all of the ingredients until smooth. Cover and refrigerate until ready to serve.½ cup sour cream, ⅓ cup mayonnaise, 2 tablespoon buttermilk, ¼ cup fresh dill, ¼ cup fresh chives, 3 garlic clove, 1 tablespoon onion powder, ½ teaspoon salt, black pepper
For the Blue Cheese:
- In a small bowl, stir together all of the ingredients until well combined. Cover and refrigerate until ready to serve.⅓ cup mayonnaise, ½ cup sour cream, 3 garlic clove, ¼ cup blue cheese, ½ teaspoon salt
For the Buffalo Sauce:
- In a small saucepan, combine the ingredients and bring to a gentle simmer.½ cup cayenne pepper hot sauce, 4 tablespoon unsalted butter, 2 ½ tablespoon honey, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon cayenne powder
- Cook for two to three minutes, until the sauce has thickened.
- Remove from the heat, cover and set aside. Sauce will continue to thicken as it cools.
For Frying the Wings:
- Pour about three inches of neutral oil into a dutch oven or other heavy pot. Heat the oil to 300–320°F (148–160°C). Fit a sheet tray with a rack and cover rack with paper towels.neutral oil
- Working in batches,to avoid overcrowding the pan, fry the wings until fully cooked through, about three minutes per side. Transfer to the prepared rack and let them cool for at least 20 minutes and up to one hour.
- When ready to finish, bring the oil back up to 375–400°F (190–204°C). Return all the wings to the pot and fry until golden and crispy, seven to nine minutes.
For seasoning the wings:
- Set out one large shallow bowl, and add the buffalo sauce.
- Toss the hot wings in the sauce.
- Pile the wings onto a platter and serve immediately with ranch, blue cheese, celery sticks, and carrots on the side.carrot sticks, celery sticks
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
– Refrigerator: Store leftover wings in an airtight container in the fridge for up to three to four days. Keep the sauces in separate airtight containers in the fridge for up to one week.
– Freezer: You can freeze cooked wings (without sauce) in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before reheating.
– Reheat: Preheat the oven to 375°F (190°C). Arrange thawed wings on a baking sheet, and heat for 10–15 minutes until warmed through and crispy.
– Refrigerator: Store leftover wings in an airtight container in the fridge for up to three to four days. Keep the sauces in separate airtight containers in the fridge for up to one week.
– Freezer: You can freeze cooked wings (without sauce) in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before reheating.
– Reheat: Preheat the oven to 375°F (190°C). Arrange thawed wings on a baking sheet, and heat for 10–15 minutes until warmed through and crispy.
Nutrition
Serving: 1serving (3 pieces per serving), Calories: 696kcal, Carbohydrates: 27g, Protein: 6g, Fat: 64g, Saturated Fat: 20g, Polyunsaturated Fat: 21g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 5186mg, Potassium: 346mg, Fiber: 1g, Sugar: 14g, Vitamin A: 1318IU, Vitamin C: 29mg, Calcium: 154mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
What should I serve with buffalo chicken wings?
I always serve my buffalo chicken wings with carrots and celery sticks to balance the heat. Then, you can never go wrong with a few sides like French fries, onion rings, or even five cheese mac and cheese.
How do you know when chicken wings are done?
You’ll know your chicken wings are fully cooked when they reach an internal temperature of 165°F (74°C).
Can I make baked buffalo chicken wings instead of frying?
I haven’t tested this recipe in the oven, but it should work. Coat and refrigerate the wings as usual. Then, arrange them in an even layer on a sheet pan fitted with a wire rack. Bake at 400°F (204°C) for about 40-45 minutes or until they reach an internal temperature of 165°F, flipping halfway through. Then, toss with the sauce immediately. The wings won’t be as crispy, but they’ll still be delicious.
hi nick I am a fan my nana passed away and when I watched you I cried because she loved your videos
These are my new favorite wings!