Crispy Buffalo Chicken Love Wings

Name: Crispy Buffalo Chicken Love Wings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 lbs chicken wings; 1 cup all-purpose flour; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/2 tsp black pepper; Oil for frying; 1/2 cup hot sauce (like Frank's RedHot); 1/4 cup unsalted butter; 1 tbsp white vinegar; 1/4 tsp cayenne pepper (optional); 1/4 tsp garlic powder

Highlighted under: Comfort Food

I love making these Crispy Buffalo Chicken Love Wings for gatherings because they always steal the show. The combination of tender chicken and tangy, spicy buffalo sauce is a winner every time. I find the secret is to double fry the wings, giving them an irresistibly crispy exterior. This technique ensures that each bite is packed with flavor and crunch, making these wings perfect for game day or any occasion. Once you try my recipe, you'll never want to make wings any other way!

Created by

Emily

Last updated on 2026-01-17T14:56:28.415Z

Making these Crispy Buffalo Chicken Love Wings has become a cherished tradition in my home. The crispy texture combined with the spicy buffalo sauce creates a flavor explosion that no one can resist. I've experimented with various cooking techniques, but I found that frying them twice really enhances the crunch while keeping the chicken juicy.

One memorable time I served these at a family gathering, they were gone in minutes! I like to pair them with a cooling ranch dip to balance the heat. Trust me, once you serve these, they’ll be requested time and time again!

        Why You Will Love These Wings
        Crispy, crunchy texture that enhances the flavor
Perfectly spicy buffalo sauce that is addictively delicious
Great for sharing and perfect for any party or game day

      

The Double Fry Technique

Double frying is the secret to achieving wings with an unbeatable crunch. The first fry at 350°F cooks the wings through, while the second fry at 375°F crisps the skin. To ensure the wings maintain their juiciness, keep an eye on timing. The first fry should take about 10 minutes, resulting in a golden exterior. After resting, a quick 5-7 minute fry at the higher temperature will give you that extra layer of crunch that makes these wings truly crave-worthy.

Using a thermometer is essential when frying. Maintaining a consistent oil temperature not only ensures even cooking but also prevents greasy wings. If the oil temperature drops significantly once the wings are added, your finished product may end up soggy. I recommend frying in small batches to help keep the oil hot and to ensure each wing gets the proper attention it needs for perfect texture.

Crafting the Perfect Buffalo Sauce

The beauty of homemade Buffalo sauce lies in its versatility. This recipe calls for hot sauce and butter cooked together with vinegar and spices to create a balanced flavor profile that’s rich and tangy. If you prefer a milder heat, you can reduce the amount of hot sauce or opt for a milder brand. For a unique twist, consider adding a splash of maple syrup for sweetness or a teaspoon of Worcestershire sauce for depth.

Melt the butter over low heat to prevent it from burning; the goal is to create a smooth, glossy sauce. Once combined, be sure to heat it just enough to meld the flavors and not boil, which can change the texture. If you want a thicker sauce, you can simmer it slightly longer until it coats the back of a spoon. Make it your own by adjusting the spices to match your taste preference!

Serving and Variations

Serving these wings with a selection of dipping sauces can elevate your gathering. Traditional ranch or blue cheese dressings are excellent choices to complement the spicy kick of the Buffalo sauce. You can also try pairing them with celery or carrot sticks for a refreshing crunch to balance the flavors. If you're feeling adventurous, experiment with variations like teriyaki or garlic parm wings by modifying the sauce elements while keeping the base technique.

For meal prep, these wings can be made ahead of time and frozen after frying. To reheat, bake them in a preheated oven at 400°F for about 15-20 minutes to restore their crispiness. This not only saves time on game day but allows you to enjoy these delightful wings whenever the craving hits, keeping parties effortlessly delicious.

Ingredients

For the Wings

2 lbs chicken wings
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
Oil for frying

For the Buffalo Sauce

1/2 cup hot sauce (like Frank's RedHot)
1/4 cup unsalted butter
1 tbsp white vinegar
1/4 tsp cayenne pepper (optional)
1/4 tsp garlic powder

Steps

Prepare the Wings

In a large bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. Pat the chicken wings dry with paper towels and toss them in the flour mixture until well-coated.

Fry the Wings

Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the wings in batches for about 10 minutes until they are golden brown. Remove and drain on paper towels.

Let them cool for a few minutes.

Double Fry for Extra Crispiness

Heat the oil again to 375°F (190°C) and fry the wings for an additional 5-7 minutes until extra crispy. Drain on paper towels.

Make the Buffalo Sauce

In a small saucepan, melt the butter over low heat. Stir in the hot sauce, vinegar, cayenne pepper, and garlic powder. Mix until well combined and heated through.

Toss with Sauce

In a large bowl, toss the crispy wings in the buffalo sauce until evenly coated. Serve with your choice of dipping sauce.

Pro Tips

For extra flavor, marinate the wings in your favorite spices a few hours before frying. Also, ensure the oil is at the correct temperature before frying to prevent greasy wings.

Ingredient Insights

Choosing the right hot sauce is paramount for the Buffalo flavor; Frank's RedHot offers a perfect balance of heat and tang. However, if you prefer a different sauce for dietary reasons or personal taste, consider a cayenne-laden sriracha or a homemade chili paste. Additionally, the butter in the sauce adds not only richness but also helps the flavors marry beautifully, so opt for unsalted butter to control the saltiness.

The flour mixture is key to achieving a light crust. Consider using a combination of regular all-purpose flour and cornstarch to elevate the crunch even further. Cornstarch can create an even crispier coating, so a 50/50 blend can offer a delightful texture contrast.

Troubleshooting Tips

If your wings aren’t turning out crispy, check your frying temperature and oil quantity. If the oil is too low, it will not immerse the wings properly, leading to soggy results. Always use enough oil to allow the wings to float freely while frying. If they aren't browning as expected, increase the heat but make sure to do so carefully to avoid burning.

In cases where the Buffalo sauce seems thin or separates, it might be due to overheating. If you find the sauce isn’t achieving the desired consistency, allow it to cool slightly and whisk it again to re-emulsify. Adding extra butter can also enrich the sauce and thicken it if needed.

Questions About Recipes

→ Can I bake the wings instead of frying?

Yes, you can bake them at 425°F (220°C) for about 40-45 minutes, flipping halfway for even crispiness.

→ How can I make the sauce less spicy?

You can reduce the amount of hot sauce and use a milder version or mix in some ketchup to balance the heat.

→ Can I use frozen wings?

Yes, just be sure to fully thaw and pat them dry before coating and frying.

→ How long will leftovers last?

Leftover wings can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.