Restaurant-Style Buffalo Chicken Wings

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(3,486)

Try this hot wings recipe for Buffalo chicken wings similar to those served at a popular restaurant chain. If you have ever had them, you will love them.

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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
5
Yield:
10 chicken wings

There's no need to go out or even order in when you're craving delicious, spicy hot wings. Instead, next time you want your Buffalo wing fix, try this top-rated recipe. Grab your favorite dipping sauce and celery sticks because this is about to be your new go-to hot wings recipe.

You'll never be disappointed by dry or not-hot-enough wings ever again!

a plate of Buffalo wings with dipping sauces in the background
shawn daugherty

How to Make Hot Wings

You'll find the full step-by-step instructions below, but here's what you can expect from this hot wings recipe:

1. Coat with flour: Coat the chicken wings with a mixture of flour, paprika, cayenne pepper, and salt. Refrigerate coated wings for at least an hour.
2. Make the sauce: In a saucepan on the stove, combine butter, hot sauce, pepper, and garlic. Stir until butter is melted, then remove from heat and reserve for later.
3. Fry the wings: Fry the chicken wings in a skillet filled with oil heated to 375 degrees F. Remove the wings and place them on a paper-towel lined plate to remove the excess oil.
4. Coat the wings: Drizzle the hot wings sauce over the fried wings or place the hot wings in a bowl with the sauce and mix together until combined.

Buffalo chicken wings with dip
bd.weld

Nicole's Top Hot Wing Tips

"There ain't no thing like a chicken wing," according to culinary expert Nicole McLaughlin (a.k.a. NicoleMcMom). "And there's no reason you should be making them at home." We couldn't have said it better ourselves. Here are a few of Nicole's top hot wing tips and tricks:

· The most budget-friendly way to make hot wings is to purchase whole chicken wings, then break them down into drumettes and flats yourself. Of course, you can buy them pre-cut if you're short on time or patience.
· You can keep the sauce simple or make it your own with additional ingredients. Throw in some extra vinegar if you like your wings tangy or some honey if you're craving something spicy-sweet, recommends Nicole.
· Don't try to fry too many wings at once. If you crowd the oil, Nicole says, you run the risk of bringing the temperature down.
· Make sure the fried wings are fully tossed — don't just drizzle the sauce over them. Nicole likes to make a double-batch of sauce so she can ensure each wing is fully coated.

Restaurant-Style Buffalo Chicken Wings with ranch and celery on a black and white checked napkin
Allrecipes Video

What to Serve with Hot Wings

Buffalo wings are delicious served with a side of ranch or blue cheese and cooling veggies (like celery or carrots). You can also serve hot wings as an appetizer for pizza or alongside mac and cheese (bonus points if you mix the hot wing sauce into the mac and cheese).

high angle looking at a plate of buffalo chicken wings, with a side of ranch, carrots and celery
Dotdash Meredith Food Studios

How to Store Hot Wings

Store hot wings in an airtight container in the fridge for up to four days. For best results, reheat leftover hot wings in the oven or air fryer — this will ensure they stay crispy.

Restaurant-Style Buffalo Chicken Wings
Tricia Winterle Jaeger

How to Freeze Hot Wings

Freeze your hot wings so you'll have easy appetizers or dinners on hand at all times. Place hot wings in an airtight container or zip-top freezer bag and freeze for up to three months.

Restaurant-Style Buffalo Chicken Wings
Kim's Cooking Now

Allrecipes Community Tips and Praise

"Great wings! Were crispy and the flour covering held in place perfectly after I let them chill for 90 minutes. The wings were done in 7 minutes when cooked in the deep fryer at the temp specified in the recipe so keep an eye on them," says cjs_mama. "I made 5 batches of these for a party and they were a HUGE hit!"

"We love these wings! Baked or fried, these are good either way. For the best wing experience, please try these with Bill's Blue Cheese Dressing from this site," according to Janine.

"WOW! These wings were AWESOME! Our usual wing joint has officially lost our business. I plan on adding this to our meal schedule at least once a week," raves T Smiley. "My husband isn't huge on wings, so I plan to try them using chicken tender strips for him. Can't wait to see how that turns out."

Editorial contributions by Bailey Fink and Corey Williams

Ingredients

  • ½ cup all-purpose flour

  • ¼ teaspoon ground paprika

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon salt

  • 10 chicken wings

  • 2 cups vegetable oil for frying, or as needed

  • ¼ cup butter

  • ¼ cup hot sauce

  • 1 pinch ground black pepper

  • 1 pinch garlic powder

Directions

  1. Whisk together flour, paprika, cayenne pepper, and salt in a small bowl.

  2. Place chicken wings in a single layer in a 9x13-inch glass baking dish. Sprinkle flour mixture over top and toss until wings are evenly coated. Cover and refrigerate for 1 to 1 1/2 hours.

  3. Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)

  4. While the oil is coming to temperature, combine butter, hot sauce, pepper, and garlic powder in a small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving.

  5. Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking.

  6. Remove wings from the oil and place on a paper towel-lined plate.

  7. Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated. Serve.

    high angle looking at a plate of buffalo chicken wings, with a side of ranch, carrots and celery
    DOTDASH MEREDITH FOOD STUDIOS

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

908 Calories
97g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 908
% Daily Value *
Total Fat 97g 125%
Saturated Fat 17g 87%
Cholesterol 24mg 8%
Sodium 459mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 2g
Vitamin C 9mg 43%
Calcium 7mg 1%
Iron 1mg 4%
Potassium 41mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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