This Buffalo Hot Wings Recipe is popular all over the world!! But with its snackability, it is perfect for a game day here in North America. Not too spicy, saucy, finger-licking goodness can now be easily made at home; if you are a fan of the Buffalo Bills or any team, you will enjoy these wings.
Are you a wing lover and want more recipes? Then try our Wings with Angry Sauce or Garlic Parmesan Wings.
Why I Love This Recipe
- Long time favorite
- Easy to make
- Great game day food
- Perfect appetizer
- Perfect sauce, not too spicy
Helpful Items For This Recipe
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12 inch Saute Fry Pan Pre-Seasoned Cast Iron Skillet With Lid
Hot Wings Recipe ingredients
Recipe Ingredients
Chicken Wings – Most grocery store packages of fresh wings contain 18 wings. It is best to cut them into the wingette and drumette sections because of the different cooking times. Frozen wings, thawed, can be used in place of fresh if preferred.
Cornstarch – Cornstarch provides a light breading for the wings and allows them to become extra crispy; it also helps the sauce stick to the wing.
Seasoning – Salt and pepper season the wings while the cayenne adds a slight heat.
Butter – Salted or unsalted butter can be used for the sauce.
Hot Sauce – This recipe uses Franks Red Hot original sauce as the base, but your preferred hot sauce can be used.
Brown Sugar – A teaspoon of brown sugar adds a hint of sweetness to the sauce.
Oil – Use an oil with a high smoke point, such as vegetable, peanut, or avocado oil.
How to make Buffalo Wings
Prepare the wings by cutting the wing tip from each wing segment, discarding the wing tip. Following the natural joint of the wing, cut through the skin and the joint separating the drum portion from the wing, making 18 drums and 18 wings. Pat wings dry with a paper towel to remove excess moisture.
In a large cast iron pan or Dutch oven, heat 1 ½-2 inches of oil over medium-high heat to 350 degrees. Preheat oven to warm, about 200 degrees. Line a rimmed baking sheet with a wire rack.
While the oil heats, in a large bowl whisk together the cornstarch, salt, black pepper, and cayenne pepper. Toss wings in cornstarch mixture to lightly coat.
In a large bowl, add the melted butter, hot sauce, and brown sugar, whisking until thoroughly combined.
Frying The Wings
Fry wings in batches of 7 or 8, turning 3-4 times until cooked through. Fry the drums for 10-11 minutes, wings for 8-9. Remove wings from the hot oil, place on prepared cookie sheet, keep wings in warm oven while frying the remaining batches.
When finished frying, toss wings in prepared sauce until coated. Serve warm.
Serve wings alongside cut celery, carrots, and your favorite dipping sauce; ranch and blue cheese are the most common.
Recipe Pro Tips!
Buffalo Wing FAQs
To make ahead- fry wings, not tossing in the sauce, wings can be kept in a warm oven for up to an hour, toss in sauce and serve.
To Bake- Line a large, rimmed baking sheet with a wire rack. Preheat oven to 400 degrees. Cut and coat wings as directed. Bake for 50-60 minutes, turning wings once halfway through baking. Prepare sauce as directed, toss and serve.
Air Fryer- Preheat fryer to 400 degrees. Cut and coat wings as directed. Place wings in basket, careful not to overcrowd, spray lightly with a non-stick cooking spray. Fry in batches for 30 minutes, turning 3-4 times during cooking. Prepare buffalo sauce as directed, toss and serve.
Leftover wings can be stored in the refrigerator in an air-tight container for up to 5 days.
To reheat, place wings on a baking sheet and heat in a 350-degree oven until heated through and crispy, 20-25 minutes. Additional sauce may be needed to toss in at the end of heating if you prefer a saucy wing.
DO YOU WANT MORE GAME DAY FOODS?
We are big game day lovers, especially when it comes to NFL. Here are some of our favorite recipes that we make all the time for game day.
Pin it HERE!!
Pin it HERE!!
Buffalo Hot Wings Recipe
Ingredients
- 3 ½ -4 pounds chicken wings approximately 18
- 1/3 cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 6 tablespoons butter melted
- ¾ cup hot sauce Franks Red Hot
- 1-2 teaspoons brown sugar
- Vegetable oil for frying
Instructions
- Prepare the wings by cutting the wing tip from each wing segment, discarding the wing tip. Following the natural joint of the wing, cut through the skin and the joint separating the drum portion from the wing, making 18 drums and 18 wings. Pat wings dry with a paper towel to remove excess moisture.
- In a large cast iron pan or Dutch oven, heat 1 ½-2 inches of oil over medium-high heat to 350 degrees. Pre heat oven to warm, about 200 degrees. Line a rimmed baking sheet with a wire rack.
- While the oil heats, in a large bowl whisk together the cornstarch, salt, black pepper, and cayenne pepper. Toss wings in cornstarch mixture to lightly coat.
- In a large bowl, add the melted butter, hot sauce, and brown sugar, whisking until thoroughly combined.
- Fry wings in batches of 7 or 8, turning 3-4 times until cooked through. Fry the drums for 10-11 minutes, wings for 8-9. Remove wings from the hot oil, place on prepared cookie sheet, keep wings in warm oven while frying the remaining batches.
- When finished frying, toss wings in prepared sauce until coated. Serve warm.
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