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
Scale
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.
