If you are searching for a crowd-pleaser that combines crispy textures with bold, spicy flavor, this Fried Buffalo Wings Recipe is an absolute game changer. These wings are coated with a flavorful gluten-free flour mix, perfectly fried to a crisp golden finish, and then lovingly tossed in a luscious buffalo sauce enriched with butter and honey. Whether it’s game day, a casual get-together, or just because you crave something deliciously irresistible, this recipe promises wings that are juicy, tangy, and packed with that iconic spicy kick you know and love.
Ingredients You’ll Need
The magic of this Fried Buffalo Wings Recipe starts with straightforward ingredients that each play a vital role. From the paprika and cayenne that spark heat and color, to the rich butter and honey in the sauce that balance spice with sweetness, every component is essential for achieving the perfect wing experience.
- Gluten Free Flour (1 cup): A great choice for a light, crispy coating that keeps every wing delightfully crunchy.
- Ground Paprika (1 tablespoon): Adds smoky depth and vibrant red color to the flour mix.
- Ground Cayenne Pepper (1 teaspoon): The fiery spark to pack just the right amount of heat; adjust to your spice tolerance.
- Garlic Powder (1½ teaspoons): Brings a savory richness that complements the spicy elements perfectly.
- Kosher Salt and Freshly Ground Black Pepper (to taste): Enhances and balances all the flavors beautifully.
- Chicken Wingettes (3 pounds): The stars of the dish; smaller wings or sections with joints removed make for even, quick frying.
- Vegetable Oil: For frying; choose a neutral oil with a high smoke point to get wings crisped to perfection.
- Salted Butter (½ cup or 1 stick): Adds richness and helps mellow the spicy sauce.
- Buffalo Sauce (1 cup): The bold, tangy backbone of flavor; use store-bought or your favorite homemade style.
- Honey (3 tablespoons): Adds subtle sweetness to balance the heat for a wonderfully complex taste.
How to Make Fried Buffalo Wings Recipe
Step 1: Prepare the Flour Coating
Start by combining the gluten-free flour, paprika, cayenne pepper, garlic powder, and salt and pepper in a large ziplock bag. Mixing these dry ingredients well ensures every wing will get a perfectly seasoned crust that adds both flavor and crunch.
Step 2: Coat the Wings
Add about ten chicken wingettes at a time into the bag, seal it, and shake thoroughly until each piece is evenly coated with the seasoned flour. Place coated wings on a paper plate and repeat with the rest. Chilling the coated wings in the fridge for 10 to 30 minutes helps the flour stick better, so they fry up crispier and don’t lose their coating during cooking.
Step 3: Heat the Oil
Fill a large stockpot or Dutch oven with about three inches of vegetable oil and heat it to 360°F. Maintaining this high temperature is crucial for frying the wings quickly while keeping the inside juicy and the outside crisp.
Step 4: Fry the Wings
Carefully add the wings to the hot oil in batches (about ten at a time) so they don’t overcrowd. Fry for 10 to 15 minutes until they turn gorgeous golden-brown and reach proper doneness. Use a slotted spoon to remove each batch and drain them on a paper towel-lined plate to soak up excess oil.
Step 5: Make the Buffalo Sauce
As the final batch fries, prepare the sauce by melting the butter with buffalo sauce and honey in a small saucepan over medium-high heat. Stir gently to blend and once bubbling, lower to a simmer. Let it cook for 10 to 15 minutes while whisking frequently, so the flavors meld into a smooth, sticky sauce.
Step 6: Toss Wings with Sauce
Once all the wings are fried and drained, toss them in a large bowl with the warm buffalo sauce ensuring every wing is gloriously coated. This step is where the wings earn their iconic spicy, buttery finish.
Step 7: Serve Immediately
Serve your wings straight away for the best crispy texture and hot flavor. Ranch or blue cheese dressing on the side is a must for dipping and cooling down the heat.
How to Serve Fried Buffalo Wings Recipe
Garnishes
Fresh garnishes like chopped green onions or finely sliced celery sticks add a touch of brightness and a refreshing crunch. Sprinkle a little extra paprika or a drizzle of ranch dressing to make them visually inviting and even more delicious.
Side Dishes
Classic sides such as celery and carrot sticks, crispy french fries, or even a cool coleslaw perfectly complement the bold flavors of these wings. A cold beer or a tangy lemonade also makes an ideal pairing to balance heat and cleanse the palate.
Creative Ways to Present
Why not elevate your Fried Buffalo Wings Recipe by serving the wings on a wooden platter lined with parchment paper or in a rustic basket? Adding small bowls of different dipping sauces like blue cheese, ranch, or even a spicy aioli invites everyone to mix flavors and have fun.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cool the wings slightly before placing them in an airtight container. Store them in the refrigerator where they will keep well for up to 3 days. The coating may soften, but reheating can bring back much of that crisp.
Freezing
For longer storage, freeze cooked wings in a single layer on a baking sheet, then transfer to a freezer-safe bag or container once frozen solid. They’ll maintain their quality for up to 2 months. Just thaw before reheating.
Reheating
To revive crispy texture, reheat wings in a preheated oven at 400°F on a wire rack over a baking sheet for 10 to 15 minutes. Avoid microwaving if you want to keep the coating crunchy. Toss again with any reserved sauce or fresh buffalo sauce to refresh the flavor.
FAQs
Can I use regular flour instead of gluten-free?
Yes, you absolutely can swap in regular all-purpose flour if gluten is not a concern. It will still result in deliciously crispy wings with the same great flavor.
How spicy are these wings?
This Fried Buffalo Wings Recipe has a moderate level of heat thanks to the cayenne and buffalo sauce. You can adjust the cayenne amount based on your heat preference or choose a milder buffalo sauce.
Can I bake the wings instead of frying?
You can bake them, although they might not get as crispy as when fried. To bake, toss the coated wings with a little oil and bake at 425°F for about 35-40 minutes, flipping halfway.
What if I don’t have buffalo sauce, can I make my own?
Absolutely! Classic buffalo sauce is easy to make by combining hot sauce (like Frank’s RedHot) with melted butter and a touch of honey or sugar. Simmer and whisk until emulsified.
Can I prepare the sauce in advance?
Yes, the buffalo sauce can be made ahead and stored in the refrigerator for up to a week. Reheat gently before tossing with freshly fried wings for the best taste and texture.
Final Thoughts
I encourage you to give this Fried Buffalo Wings Recipe a try — it’s a guaranteed hit whenever you crave something crispy, spicy, and utterly satisfying. The blend of simple ingredients, straightforward steps, and bold flavors makes it a personal favorite that’s easy to share and enjoy with good company. Once you taste these wings, I promise they’ll become your go-to for any occasion that calls for a little extra delicious heat.
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Fried Buffalo Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Description
Crispy and flavorful Fried Buffalo Wings coated in a spicy, tangy homemade Buffalo sauce, perfectly balanced with a touch of honey for sweetness. This classic appetizer recipe is easy to follow and yields irresistibly crispy chicken wings that are fried to golden perfection and tossed in a buttery, spicy sauce. Perfect for game day, parties, or any casual gathering.
Ingredients
Dry Coating
- 1 cup Gluten Free Flour
- 1 tablespoon ground paprika
- 1 teaspoon ground cayenne pepper (less if you don’t love spicy)
- 1½ teaspoons garlic powder
- Kosher salt and freshly ground black pepper (to taste)
Chicken
- 3 pounds chicken wingettes (or chicken wings, with joints removed)
- Vegetable oil (for frying, about 3 inches deep)
Sauce
- ½ cup salted butter (1 stick)
- 1 cup Buffalo Sauce (store-bought or homemade)
- 3 tablespoons honey
Instructions
- Prepare the flour coating: In a large ziplock bag, combine the gluten free flour, paprika, cayenne pepper, garlic powder, kosher salt, and freshly ground black pepper. Shake or stir the mixture until fully combined, ensuring the spices are evenly distributed.
- Coat the chicken wings: Add about 10 chicken wings at a time to the ziplock bag. Seal the bag and shake vigorously to coat the wings evenly in the seasoned flour mixture. Remove the wings and place them on a paper plate. Repeat until all wings are coated. Refrigerate the coated wings for 10-30 minutes to help the flour adhere properly.
- Heat the oil: While the wings are chilling, pour vegetable oil into a large stock pot or Dutch oven to a depth of about 3 inches. Heat the oil to 360°F (182°C), using a thermometer to monitor the temperature for optimal frying.
- Fry the wings: Fry the wings in batches of about 10, making sure not to overcrowd the pot. Cook each batch for 10-15 minutes until the wings are crispy, golden brown, and fully cooked through. Use a slotted spoon to remove the wings and place them on a paper towel-lined plate to drain excess oil.
- Make the Buffalo sauce: When frying the last batch of wings, start preparing the sauce. In a small saucepan over medium-high heat, combine the salted butter, Buffalo sauce, and honey. Stir frequently until the mixture starts bubbling, then reduce the heat to a simmer.
- Simmer the sauce: Continue cooking the sauce on low heat for 10-15 minutes, whisking often to blend the flavors and thicken the sauce slightly.
- Toss wings in sauce: Once all wings are done and drained, transfer them to a large bowl. Pour the hot Buffalo sauce over the wings and toss thoroughly to coat every wing evenly with the sauce.
- Serve: Serve the Buffalo wings immediately with your choice of ranch or blue cheese dressing for dipping. Enjoy while hot and crispy.
Notes
- Chilling the wings after dredging helps the coating stick better and results in crispier wings.
- Use a deep-frying thermometer to maintain oil temperature for best results and safety.
- Adjust cayenne pepper to your preferred spice level.
- For a thicker sauce consistency, simmer the sauce a bit longer, but avoid reducing it too much to prevent burning.
- Leftover wings can be reheated in a hot oven to re-crisp.
