Wonderful Buffalo-style fried chicken wings!

cruch9
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken wings lightly with seasoned salt.

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  • Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes.

  • Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes.

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C).

  • Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.

Editor's Notes:

The nutrition data for this recipe includes the full amount of breading and sauce. The actual amount of the breading and sauce consumed will vary.

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

Nutrition Facts

531 calories; 41.3 g total fat; 37 mg cholesterol; 1768 mg sodium. 25.1 g carbohydrates; 15.8 g protein; Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2016
This method of coating with seasoned flour resting and then another coating of seasoned flour worked very well. I placed the wings on a cooling rack instead of a plate so the breading would stick to the wings and not the plate. My 10 inch cast iron skillet held 10 wings at a time. If making a bunch of wings heat the oven to 275 and hold the wings in the oven while you do the next batch. Read More
(24)

Most helpful critical review

Rating: 3 stars
10/25/2018
I doubled the recipe and nearly halved the salt. The chicken wings came out looking beautiful and their texture was pretty good although I do feel they could have been crunchier. This may have been my fault though since the oil - especially during the 2nd batch dropped in temperature to around 320 or so instead of 375 which I think may have contributed to things. I ate most of the chicken wings without any sauce since I can't have too much sodium and I felt they had virtually no flavour. I may make again in the future being sure to keep the oil hot and perhaps adding more salt but I think I prefer baking chicken wings as deep frying is always so messy. Read More
(1)
32 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/26/2016
This method of coating with seasoned flour resting and then another coating of seasoned flour worked very well. I placed the wings on a cooling rack instead of a plate so the breading would stick to the wings and not the plate. My 10 inch cast iron skillet held 10 wings at a time. If making a bunch of wings heat the oven to 275 and hold the wings in the oven while you do the next batch. Read More
(24)
Rating: 5 stars
01/26/2016
This method of coating with seasoned flour resting and then another coating of seasoned flour worked very well. I placed the wings on a cooling rack instead of a plate so the breading would stick to the wings and not the plate. My 10 inch cast iron skillet held 10 wings at a time. If making a bunch of wings heat the oven to 275 and hold the wings in the oven while you do the next batch. Read More
(24)
Rating: 4 stars
07/26/2016
I made this today! Great recipe however I modified it a little. I did not have the time to place it in the fridge twice. So I only did that once. Then added seasoning after in a plastic bag and rolled it around. Once finished with all my wings I threw the wings i the oven to warm them up! I also placed the wings I different sauces to meet everyones needs. here are the final touches. Read More
(5)
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Rating: 5 stars
10/26/2017
Made this for Labor Day and everyone loved. I scaled this up for about 40 wings and I didn't sauce them so they stayed extra crispy. Served with hot sauce and blue cheese dressing in the side. This is the only fried wing recipe I will ever make for now on! Thanks! Read More
(4)
Rating: 5 stars
08/27/2016
These are the best fried chicken wings I've ever made! A little extra work but well worth the effort they turned out great! Thanks for sharing this recipe! Read More
(2)
Rating: 3 stars
10/24/2018
I doubled the recipe and nearly halved the salt. The chicken wings came out looking beautiful and their texture was pretty good although I do feel they could have been crunchier. This may have been my fault though since the oil - especially during the 2nd batch dropped in temperature to around 320 or so instead of 375 which I think may have contributed to things. I ate most of the chicken wings without any sauce since I can't have too much sodium and I felt they had virtually no flavour. I may make again in the future being sure to keep the oil hot and perhaps adding more salt but I think I prefer baking chicken wings as deep frying is always so messy. Read More
(1)
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Rating: 5 stars
06/27/2017
I cooked them in Peanut Oil for 21 minutes (I like my chicken wings nice and crispy). Also - I added a touch of cayenne pepper to the rub (used Lawry's Seasoning Salt). Tried these with Chicken Thighs as well - worked wonderfully!! Next I am going to try chicken legs. Read More
(1)
Rating: 5 stars
10/31/2018
Great Wings..I followed the recipe as stated then added additional seasonings to the flour...about 1/2 - 1 tbsp of black pepper..onion powder..garlic..kosher salt..cumin..all spice..basically anything that came to mind..lol. I refrigerated for 90 minutes..then refloured and another 60 minutes in the fridge then a last dredge just before frying..then coated them in Frank's Buffalo Wing Sauce...they were awesome!!! Read More
(1)
Rating: 5 stars
08/08/2018
Both my husband and I loved these. He said please only make them like this from now on. LOL Read More
(1)
Rating: 5 stars
09/10/2017
These were some of the BEST wings I have ever had. The double dredging in the flour is a great idea. I did not put them back in the fridge for the second time. I just started frying them. I also added garlic salt to the flour mixture. I used peanut oil for frying. I made two cups of the flour mixture instead of one because we had a large amount of wings we were making. Read More