The Ultimate Crispy Buffalo Chicken Wings: Deep-Fried, Oven-Baked Perfection with Homemade Tangy Sauce
Get ready to elevate your appetizer game with these truly irresistible buffalo chicken wings. Crafted for maximum flavor and an unbeatable texture, our recipe takes a dual approach: a quick deep fry for that initial shatteringly crispy skin, followed by a bake in the oven to lock in juiciness and infuse every bite with a tangy homemade sauce. This method ensures your wings are perfectly cooked through, incredibly crunchy, and coated in a vibrant, savory sauce that will have everyone reaching for more. Forget soggy wings; these are light, crisp, and exactly how classic buffalo wings should be.
Why This Is the Only Buffalo Wing Recipe You’ll Ever Need
In a world inundated with “buffalo this” and “buffalo that,” it’s easy to forget the original star: classic buffalo chicken wings. While we adore innovations like buffalo chicken dips, pasta dishes, and even buffalo chicken mac and cheese, nothing quite compares to the authentic, crispy, saucy wing that started it all. This recipe pays homage to that original inspiration, delivering wings that are not just “crispy” but genuinely “crispity, crunchity,” worthy of every bit of the hype, especially when paired with our delectable homemade buffalo sauce.
Many popular wing recipes opt for baking as the sole cooking method. While baking can certainly produce good wings, achieving truly crisp skin often requires coating them in a flour or cornstarch mixture. Our unique approach, however, leverages the best of both deep frying and oven baking. We deep fry the wings first to develop an incredibly crisp exterior without the need for any flour or cornstarch, making this recipe naturally gluten-free and low-carb friendly. This initial fry also renders a good amount of fat, contributing to a lighter, airier crisp. The subsequent baking phase in the oven isn’t just for cooking the wings through; it helps to further crisp the skin, allows the homemade sauce to caramelize and truly adhere to the wings, and ensures a consistently hot, juicy interior. This strategic combination of methods eliminates any debate between baked vs. fried buffalo wings, delivering unparalleled texture and flavor that’s both tangy and utterly lip-licking good.
Essential Ingredients for Perfect Buffalo Wings
Crafting the best buffalo chicken wings starts with quality ingredients. Below is a list of everything you’ll need. For precise measurements and detailed instructions, please refer to the printable recipe card available at the end of this post.
Ingredient Spotlight & Expert Substitutions
Understanding your ingredients is key to culinary success. Here’s a breakdown of what you’ll be using and how you can adapt if needed:
- CHICKEN WINGS: We recommend using fresh, bone-in, skin-on chicken wings for the best results. A full wing is typically cut into two main parts for cooking: the “drum” (mini drumstick-like piece) and the “flat” (the middle, flatter section, sometimes called a “wingette”). For ease, you can often find “party wings” pre-cut at your local butcher or grocery store. While they cost a bit more, the convenience is undeniable. If you purchase whole wings, separating them yourself is straightforward and takes only a few minutes. Patting them thoroughly dry before applying the rub and frying is crucial for achieving that ultimate crispy skin.
- FRYING OIL: Choose a high smoke point, neutral-flavored oil like vegetable, canola, or peanut oil. These oils can withstand the high temperatures needed for deep frying without imparting unwanted flavors or breaking down prematurely. The goal is a truly crispy exterior, so make sure to use enough oil to submerge the wings, working in batches if necessary.
- THE DRY RUB: Our simple yet effective rub combines onion powder, garlic salt, cayenne pepper, and chili powder, all bound together with a touch of olive oil.
- Onion Powder & Garlic Salt: These provide a foundational savory depth that enhances the chicken’s natural flavor. Garlic salt already contains salt, so be mindful if adding additional salt.
- Cayenne Pepper & Chili Powder: These spices contribute a subtle warmth and a beautiful reddish hue to the wings before they even hit the sauce. You can adjust the amount of cayenne to control the initial heat level of the rub.
- Olive Oil: Helps the dry spices adhere evenly to the chicken skin, promoting a uniform coating and better crisping.
- HOMEMADE BUFFALO SAUCE: The heart and soul of these wings! Our preference is Frank’s RedHot Original Hot Sauce. Its distinctive vinegary tang and moderate heat are the hallmarks of authentic buffalo flavor.
- Frank’s RedHot: If you’re short on time or prefer a ready-made option, you can certainly use a bottle of Frank’s Buffalo Wing Sauce (not the original hot sauce, but their specific wing sauce product) instead of making your own from scratch. However, our homemade sauce is incredibly simple and allows for easy customization.
- Unsalted Butter: Essential for emulsifying the hot sauce, creating a rich, smooth, and glossy sauce that perfectly coats the wings. It also mellows the heat slightly and adds a luxurious mouthfeel.
- Garlic Powder: A touch of garlic powder in the sauce adds another layer of savory aroma and flavor, complementing the tanginess of the hot sauce beautifully.
Step-by-Step: Crafting Your Perfect Buffalo Chicken Wings
These step-by-step photos and detailed instructions are here to guide you through making this recipe. For a convenient printable version, complete with precise measurements and full instructions, you can Jump to Recipe at the bottom of this post.
- Prepare the Chicken Wings: Start by trimming your chicken wings if they haven’t been pre-cut. Separate them into individual flats and drums. This ensures even cooking and easier handling. Once cut, it is absolutely crucial to pat the wings thoroughly dry with paper towels. Excess moisture is the enemy of crispy skin! Place the dried wings into a large mixing bowl and set aside.
CHEF TIP: While “party wings” (pre-cut) offer convenience, cutting whole wings yourself is simple and cost-effective, taking only about 5 minutes. The choice is yours!
- Preheat for Frying: In your deep fryer, or a large, deep-sided pot or Dutch oven, preheat your chosen frying oil to 375°F (190°C). Use a thermometer to ensure accuracy, as consistent oil temperature is vital for perfectly crispy wings.
- Preheat for Baking: Simultaneously, preheat your oven to 425°F (220°C). Line a large baking pan with aluminum foil for easy cleanup, then place a wire rack on top. This setup will allow air to circulate around the wings as they bake, ensuring maximum crispness.
- Create the Wet Rub: In a medium bowl, combine the onion powder, garlic salt, cayenne pepper, chili powder, and olive oil. Whisk these ingredients together until they form a smooth, well-combined wet rub. This rub provides a fantastic flavor base for the wings before they even touch the hot sauce.
- Coat the Wings: Add the prepared wet rub to the bowl containing the chicken wings. Using gloved hands (to avoid spicy residue and ensure even coating), toss the wings thoroughly with the rub until each piece is completely covered. This ensures every wing gets a burst of flavor and contributes to a beautiful golden-brown crust.
- Prepare for Draining: Line another baking sheet with a few layers of paper towels and place a clean wire rack on top. This setup will be used to drain excess oil from the wings immediately after frying, preventing them from becoming greasy.
- Prepare the Homemade Buffalo Sauce: In a medium saucepan, combine the hot sauce (we highly recommend Frank’s RedHot), unsalted butter, and garlic powder. Whisk these ingredients together over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes, stirring occasionally. This simmering allows the flavors to meld and the sauce to thicken slightly. Remove the saucepan from the heat and allow the sauce to cool slightly while you fry the wings.
Fry and Bake for Unmatched Crispness
This critical phase ensures your wings achieve their signature crispy exterior and perfectly cooked interior.
- Deep Fry in Batches: Carefully fill your fryer basket halfway with the seasoned chicken wings, making sure not to overcrowd it. Slowly lower the basket into the preheated hot oil (375°F). Gently shake the basket a few times immediately after lowering to prevent the wings from sticking together. Close the lid if your fryer has one, and allow the wings to cook for 5 minutes. Frying in batches is essential to maintain the oil temperature and ensure even cooking and crisping.
- Drain Excess Oil: Once fried, carefully remove the basket from the fryer. Transfer the wings from the basket onto the wire rack that’s placed over the paper towels, arranging them in a single layer. This allows any excess oil to drain away, keeping the wings crisp and preventing them from becoming greasy.
- Repeat Frying: Continue the frying process with the remaining batches of wings until all are cooked to a beautiful golden-brown and crispy texture.
- Toss in Sauce: Once all wings are fried, transfer the hot, crispy wings to a large mixing bowl. Pour your prepared homemade buffalo sauce over the wings. Use a rubber spatula or tongs to gently but thoroughly toss the wings until each one is completely coated in the glorious tangy sauce.
- Finish in the Oven: Arrange the sauced wings in a single layer on the prepared baking sheet with the wire rack. This prevents them from steaming and ensures continued crispness. Transfer the baking sheet to your preheated 425°F oven and bake for 30 minutes. This final bake helps the sauce adhere perfectly, caramelizes it slightly, and ensures the wings are cooked through and piping hot, while maintaining that irresistible crisp texture.
Frequently Asked Questions & Expert Tips for Buffalo Wings
This two-step cooking method is the secret to ultimate buffalo wing perfection! Frying buffalo chicken wings first achieves that immediate, incredible crispy skin and helps render excess fat, preventing a greasy result. However, frying alone can sometimes leave the interior less juicy or the skin potentially over-browned if cooked too long. Finishing them in the oven ensures the wings cook thoroughly and stay incredibly juicy on the inside, while the sauce has a chance to bake onto the crispy skin, caramelizing slightly and creating a perfect, sticky glaze that won’t get soggy. It’s the best of both worlds for ideal texture and flavor distribution.
No deep fryer? No problem! You can easily fry your wings using a large, deep-sided skillet or a sturdy Dutch oven. Fill the skillet with about 2 inches of oil, or enough to comfortably submerge the wings without overflowing. It’s important not to fill the skillet more than halfway to account for displacement once the wings are added. You’ll need to work in batches, frying a few wings at a time, and it’s essential to keep a close eye on the oil temperature using a thermometer to ensure consistent results. Maintaining 375°F is key for crispness and proper cooking.
To store, allow the wings to cool completely, then place them in an airtight container and refrigerate for up to 3 days. For reheating, skip the microwave! The best way to bring them back to life with their crispiness intact is in an air fryer or a conventional oven. Preheat your air fryer to 375°F (190°C) and cook for 5-8 minutes, or preheat your oven to 350°F (175°C) and bake for 10-15 minutes, flipping halfway, until they are warmed through and crispy again. This method revives their texture beautifully.
Absolutely! The homemade buffalo sauce can be prepared up to 3-4 days in advance. Simply follow the sauce instructions, let it cool completely, then store it in an airtight container in the refrigerator. When you’re ready to use it, gently reheat it in a saucepan over low heat until it’s warmed through and smooth, then proceed with tossing your freshly fried wings.
Customizing the heat is easy! For milder wings, reduce the amount of cayenne pepper in the dry rub and consider using a milder hot sauce base, or add a little extra butter or a touch of honey to your homemade buffalo sauce. For extra spicy wings, increase the cayenne pepper in the rub, use a spicier hot sauce, or add a pinch of ghost pepper powder or a dash of habanero sauce to your buffalo sauce. Always taste and adjust gradually!
Perfect Pairings & Serving Suggestions
The real question is, what doesn’t pair well with buffalo chicken wings? These tangy, crispy delights are incredibly versatile. I personally love serving them with both creamy blue cheese and cool ranch dressing for dipping, offering a delightful contrast to the spicy heat. Traditional accompaniments like crisp celery sticks and carrot sticks are always a hit, providing a refreshing crunch. For a heartier meal, consider serving them alongside classic sides such as homemade baked french fries, crispy air fryer onion rings, a simple green salad, or even a classic coleslaw. They’re perfect for game nights, parties, or any casual gathering!
My partner, Chef Antoine, is a huge chicken wing enthusiast – we probably enjoy wings at least three times a month! He even has a knack for cleaning off a chicken wing in a single bite. For a fun demonstration, check out this quick video on TikTok showing him in action!
Discover More Irresistible Chicken Wing Recipes
If you’re a fan of chicken wings, you’re in the right place! Explore some of our other fantastic wing recipes:
- Classic Fried Chicken Wings
- Crispy Korean Fried Chicken
- Easy Air Fryer Chicken Wings
- Flavorful Garlic Parmesan Wings
- Sweet and Sticky Honey Garlic Chicken Wings
I’m passionate about baking and cooking, and I love sharing my kitchen adventures with all of you! Remembering to visit daily for new recipes can be tricky, which is why I offer a convenient newsletter every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes directly in your inbox!
Crispy Homemade Buffalo Chicken Wings
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the Chicken Wings:
- 3.5 pounds chicken wings bone-in, skin-on, separated into flats and drums
- Frying oil such as vegetable, canola, or peanut oil (enough to submerge wings)
For the Wet Rub:
- ½ Tablespoon onion powder
- ¾ teaspoon garlic salt
- ½ Tablespoon cayenne pepper
- ½ Tablespoon chili powder
- 2 Tablespoons olive oil
For the Homemade Buffalo Sauce:
- 12 ounces hot sauce we recommend Frank’s RedHot Original
- 3 Tablespoons unsalted butter
- ½ Tablespoon garlic powder
Equipment You’ll Need
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Deep fryer or large deep sided skillet/Dutch oven
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Mixing bowls
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Whisk
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Vinyl gloves
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Baking sheet
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Wire cooling racks
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Saucepan
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Kitchen thermometer (essential for oil temperature)
Important Notes & Pro Tips
- For convenience, you can purchase pre-cut “party wings,” though cutting them yourself is easy and more economical.
- Each full chicken wing is typically separated into a “drum” and a “flat” (or wingette). Our nutrition information for a “full wing” refers to the combined pieces before separation.
- While we prefer Frank’s RedHot Original for our homemade sauce, you can opt for a pre-bottled Frank’s Buffalo Wing Sauce if time is a constraint.
- No deep fryer? Use a large, deep-sided skillet or Dutch oven. Ensure the oil fills about 2 inches high (or enough to submerge wings without overflowing). Monitor oil temperature carefully and fry in batches.
- Patting the wings dry is the single most important step for achieving truly crispy skin. Don’t skip it!
- For spicier wings, add extra cayenne to the rub or a dash of spicier hot sauce to your buffalo sauce. For milder, reduce cayenne and add a touch more butter or honey to the sauce.
- Reheat leftovers in an air fryer or oven at 350°F (175°C) until crispy and hot.
Instructions
Prepare the Wings for Frying
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If necessary, trim your chicken wings to separate them into flats and drums (wingettes). Pat them thoroughly dry with paper towels to remove all moisture. Place the dried wings into a large mixing bowl and set aside.3.5 pounds chicken wings
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In your deep fryer (or deep skillet), preheat the frying oil to 375°F (190°C).
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Preheat the oven to 425°F (220°C). Line a baking pan with foil and place a wire rack on top, preparing for the baking step.
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In a medium bowl, combine the onion powder, garlic salt, cayenne pepper, chili powder, and olive oil. Whisk until well combined to form a wet rub. Add this rub to the bowl with the chicken wings.1/2 Tablespoon onion powder, 3/4 teaspoon garlic salt, 1/2 Tablespoon cayenne pepper, 1/2 Tablespoon chili powder, 2 Tablespoons olive oil
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Using gloved hands, toss the wings with the rub until they are completely and evenly covered.
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Line another baking sheet with paper towels and place a wire rack on top. This will be used to drain the fried wings.
Make the Buffalo Sauce
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Add the hot sauce, unsalted butter, and garlic powder to a medium saucepan. Whisk them together and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Remove from heat to cool slightly.12 ounces hot sauce, 3 Tablespoons unsalted butter, 1/2 Tablespoon garlic powder
Fry and Bake the Wings
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Fill the fryer basket halfway with seasoned wings and carefully lower it into the hot oil (375°F). Shake gently a few times to prevent sticking. Cook for 5 minutes.
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Remove the fried wings from the fryer and place them in a single layer on the wire rack over paper towels to drain excess oil.
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Repeat the frying process with the remaining wings, working in batches as needed.
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Once all wings are fried, transfer them to a large bowl and pour in the prepared buffalo sauce. Use a rubber spatula or tongs to toss the wings thoroughly, ensuring they are evenly coated.
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Move the sauced wings to the prepared baking sheet with a wire rack, arranging them in a single layer. Bake in the preheated 425°F (220°C) oven for 30 minutes, allowing the sauce to set and the wings to achieve ultimate crispness. Serve immediately and enjoy!
Expert Tips & FAQs
- Store cooled leftover buffalo wings in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in an air fryer or a 350°F (175°C) oven until warmed through and crispy.
- Ensure your oil temperature is consistent at 375°F (190°C) for optimal crisping. An inexpensive kitchen thermometer is a valuable tool here.
- Do not overcrowd the fryer basket. Frying in smaller batches helps maintain oil temperature and ensures even cooking and crispiness.
- For even sauce coverage, a large metal bowl with a lid works great for tossing the wings. Alternatively, use tongs or a rubber spatula.
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.