Crispy fried Buffalo wings tossed in a tangy, buttery buffalo sauce — the perfect spicy appetizer for any gathering.
Buffalo wings are a classic party appetizer and always a crowd-pleaser. Serve them with homemade ranch and watch them disappear. This fried version delivers crisp skin and a silky, spicy sauce that clings to every bite.
A classic appetizer
Everyone loves hot wings as an appetizer. They’re a reliable favorite for parties, game days, and family get-togethers. If you want a different take, try boneless buffalo wings or a honey BBQ boneless version for milder, sweeter flavor.
The name “Buffalo” actually comes from the city where they were popularized — Buffalo, New York. What defines Buffalo wings is the pairing of fried chicken wing pieces with a simple, zesty sauce that balances heat and tang.
What makes Buffalo wings?
- Buffalo sauce: Typically made from a mix of hot sauce, melted butter, and a splash of Worcestershire or similar seasonings for depth.
- Chicken wings: Wings are usually sold pre-cut into two pieces — the drumette and the flat (wingette). You can buy them already separated or cut them at the joint with a sharp knife.
How to make Buffalo wings
This recipe focuses on frying wings for a crisp exterior. If you prefer, a baked version is also delicious and slightly lighter.
Prep the oil. Pour 2–3 inches of vegetable oil into a heavy pot and heat over medium-high until it reaches 350–375°F (175–190°C). While it heats, prepare the wings.
Prep the chicken. Place 1–2 cups of all-purpose flour in a shallow dish and dredge the wings, shaking off any excess flour.
Fry. Work in batches so you don’t overcrowd the pot. Fry the wings 5–7 minutes until golden brown and crisp. Drain on paper towels to remove excess oil.
Make the sauce. In a small saucepan over medium heat, combine one 12-ounce bottle of hot sauce, 1/2 cup unsalted butter, and 1 tablespoon Worcestershire sauce. Heat until the butter melts and the sauce is warmed through and combined.
Toss and serve. Place the cooked wings in a large bowl, pour the sauce over them, and toss until every piece is evenly coated. Serve warm with ranch or blue cheese dressing and celery sticks.
Hot wings tips
Crisp wings. Fry until golden brown and let them drain on paper towels to remove excess oil for the best texture.
Don’t crowd the pot. Fry in batches. Overcrowding lowers the oil temperature and prevents proper browning.
Adjust the heat. Buffalo sauce is known for its kick. To tame it, add more butter or serve with ranch or blue cheese for dipping. To increase heat, add cayenne or red pepper flakes to the sauce.
- For milder wings, increase the butter in the sauce.
- Dipping in ranch or blue cheese helps balance the spice.
- Add extra cayenne or chili flakes for more heat.
Serve immediately. Buffalo wings are best hot and fresh from the skillet.
Check doneness. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, pierce the thickest part — the juices should run clear and the meat should not be pink. Allow resting a few minutes so the residual heat finishes cooking.
Storing info
Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days, though wings are at their best when freshly cooked.
Reheat: Warm in a preheated 350°F oven for about 10 minutes to restore crispness.
Serving suggestions: Classic ranch or blue cheese dressing pairs perfectly with these spicy wings. They also go well with fries, a green salad, and raw celery or carrot sticks for a crunchy contrast.
For more wing recipes, check out:
If you enjoy classic Buffalo wings, try these variations for new flavors and textures:
- Lemon Pepper Wings
- Teriyaki Chicken Wings
- Boneless Buffalo Wings
- Boneless Honey BBQ Wings
Buffalo Wings Recipe
Video
Ingredients
- Vegetable oil, for frying
- 1–2 cups all-purpose flour
- 24 chicken wings, thawed if frozen
- 1 (12-ounce) bottle hot sauce
- ½ cup unsalted butter
- 1 tablespoon Worcestershire sauce
Instructions
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Fill a heavy pot with 2–3 inches of oil and heat over medium-high to 350–375°F.
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While the oil heats, place flour in a shallow dish and dredge wings to coat all sides.
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Working in batches, fry wings until golden brown, 5–7 minutes. Drain on a paper towel–lined plate.
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Meanwhile, combine hot sauce, butter, and Worcestershire sauce in a saucepan over medium heat and warm until combined.
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Toss fried wings in the sauce until fully coated. Serve warm with ranch or blue cheese.
Notes
Boneless option: Use 3 skinless, boneless chicken breasts cut into 1-inch pieces. Dip in a mixture of 1 cup milk and 1 egg, dredge in flour, repeat for a double coat, chill 20 minutes, then fry and coat in sauce. Serves 4.
Nutrition
Nutrition information is an approximation and provided for reference only.