These Buffalo hot wings are deep-fried until crispy, then coated in a tangy butter-based Buffalo sauce made with Frank's RedHot. The combination of frying followed by a quick bake creates wings that are crunchy outside and juicy inside.
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In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat.
While the oil heats, clean your chicken wings and season them generously with seasoned salt, black pepper, complete seasoning, and garlic powder.
Carefully add the seasoned wings to the hot oil and fry for 25 minutes.
About halfway through the cooking time, stir the wings to prevent sticking and ensure they cook evenly.
While the wings are frying, make the sauce. In a small saucepan, melt the stick of butter.
Stir in the Worcestershire sauce and the Buffalo hot sauce.
Cover the sauce and let it simmer over low heat.
When the 25-minute timer is up, remove the wings from the oil and place them on a paper towel-lined plate to drain.
Preheat your oven to 350°F (175°C).
Transfer the drained wings to a large bowl, pour the warm Buffalo sauce over them, cover, and shake well to coat.
Line a baking sheet with parchment paper and spread the sauced wings in a single layer.
Bake for 15 minutes to set the sauce.
Serve immediately, with celery sticks and ranch or blue cheese dressing for dipping if desired.
Store cooked wings in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 10–12 minutes.
deep-fryer or heavy-bottomed pot · candy/deep-fry thermometer · slotted spoon or spider strainer
This recipe requires deep-frying for the crispy exterior. Baking alone will not achieve the same texture, though you can bake after frying to finish them.
Reduce the hot sauce amount and increase the butter ratio, or mix in a tablespoon of ranch dressing or blue cheese dressing to cool it down.
Heat oil to 350–375°F for even cooking and crispy wings. Use a thermometer to maintain temperature throughout frying.
Refrigerate in an airtight container for up to 3 days. Reheat in a 375°F oven for 10–12 minutes until heated through.
This recipe is designed for wings. Breasts and thighs will cook at different rates and won't achieve the same crispy texture.
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