Classic Deep Fried Buffalo Wings
Restaurant style deep fried buffalo wings made in the comfort of your home!
Servings: 2 dozen wings
Calories: 576kcal
Equipment
- Deep fryer or Dutch oven
- saucepan
- Paper Towels
- Candy thermometer (I love this one for how easy it is to clean and reuse the oil)
Ingredients
- 24 chicken wings split into drumsticks and wingettes
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garllc powder
- ¾ cup hot sauce Frank's or Texas Pete
- ¾ cup butter
Instructions
- Prep the chicken. Make sure the wings are completely defrosted and pat them dry.
- Make the seasoned flour and chill. In a large zip-top bag or mixing bowl, combine the flour, salt, pepper, and garlic powder. Mix well. Place the wings inside and shake until they are completely coated in four. Let them chill in the fridge for at least an hour. This helps the breading stick.
- Fry. Heat oil to 375° using a deep fryer or deep pot with a candy thermometer. Place wings in the hot oil. They should not be crowded: let them float freely. Fry for 15 minutes, turning halfway through. Let the temperature come back up before frying the next batch.
- Make the buffalo sauce. Combine the butter and hot sauce in a medium saucepan. Heat over medium low and stir until the butter in melted and the sauce is well combined. Toss the cooked wings into the buffalo sauce and serve immediately.
Notes
Buffalo wings reheat very well, so make extra if you want leftovers.
Our favorite dipping sauce is simple homemade blue cheese: half mayo, half sour cream, with a splash of vinegar. Add as much blue cheese as you prefer, along with some salt and pepper.
This recipe will serve four as an appetizer or two as a main course.
Nutrition
Calories: 576kcal | Carbohydrates: 3g | Protein: 47g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 194mg | Sodium: 1257mg | Potassium: 499mg | Sugar: 3g | Vitamin A: 497IU | Vitamin C: 31mg | Calcium: 81mg | Iron: 3mg