Extra Crispy Buffalo Chicken Wings
Updated: Oct 9
Golden, crunchy, and gloriously spicy—these wings are everything a game day (or any day) dreams of being.
Why You Will Love These Buffalo Wings
Shatteringly crisp: a thin cornstarch batter and a double fry
A richer Buffalo sauce: Frank's and Tabasco softened with butter, garlic, brown sugar and a touch of BBQ sauce
Crunch that lasts: they stay crisp even after saucing
Made for a crowd: 3 pounds of wings in two easy batches
At a Glance
Serves 4 | Oil: 350°F, then 375°F | Total: about 45 minutes
Buffalo Chicken Wings: The Finger-Staining, Soul-Satisfying National Obsession
As told in the droll, delicious voice of a certain verbose British gentleman.
Wings? Oh, They’re Simply Irresistible
Let me be perfectly clear: Buffalo chicken wings are the rock stars of the culinary world. Spicy, saucy, and completely lacking in table manners. But that’s rather the point, isn’t it? They are pure, unadulterated, crispy, vinegary nuggets of awesome—to borrow a phrase—and I wouldn’t have them any other way.
Imagine, if you will, the crackle of a perfectly blistered wing giving way to juicy, tender chicken beneath. The scent alone—a heady mix of cayenne, butter, and fried dreams—could cause a vegetarian to question everything.
A Very Saucy History
Let’s travel, just briefly, to Buffalo, New York, circa 1964. The Anchor Bar. As the most famous version of the story goes, one Teressa Bellissimo (a name worthy of opera) improvised a snack for her son and his friends—deep-fried wings tossed in a hot-butter bath, served with celery and blue cheese dressing. And so, by glorious accident or late-night ingenuity, the Buffalo wing was born.
Fast forward to the 1980s: sports bars across America are swimming in wings. Fast forward again to today, and Americans eat well over a billion of them on Super Bowl weekend alone. That’s several wings for every man, woman, child, and mildly interested house cat in the country.
Why Guests Devour Chicken Wings With Glee
Big Flavor in a Small, Saucy Package. There’s something so economical about the Buffalo wing. A perfect little bite—crispy skin, succulent meat, and a fiery coating of hot sauce and butter that delivers with precision. It’s comfort food with a swagger, like macaroni and cheese wearing leather trousers.
They’re Deliciously Social. One does not eat Buffalo wings alone unless one is nursing heartbreak or watching sports highlights. They are best consumed in groups—shared communally, devoured joyfully, with sticky fingers and peppery lips.
Limitless Customization. Buffalo is just the beginning, darling. Korean gochujang? Yes, please. Lemon pepper? Divine. Honey sriracha? Don’t mind if I do. Wings are a culinary canvas—and chefs are gleeful artists flinging flavor across the fryer.
That Irresistible Texture. A Buffalo wing should crunch—not politely, but decisively. The skin must blister, bubble, and shatter like autumn leaves underfoot. Beneath that crisp armor? Meat so juicy it practically hums.
Blue Cheese or Ranch?
Blue cheese is traditional. Ranch is controversial. Use whichever brings joy to your mouth, and ignore the purists. This is your wing moment.
A Final Thought
The perfect Buffalo wing, dear friend, is not just food—it’s theater. Crisp meets spice. Butter flirts with vinegar. Sauce drips, fingers shine, and napkins die heroic deaths. One does not merely eat a wing. One experiences it, devours it—and becomes momentarily feral in its presence. And really, what’s more human than that?
Watch: How to Make Extra Crispy Buffalo Wings
Extra Crispy Buffalo Chicken Wings
Serves 4 | Oil: 350°F, then 375°F | Total: about 45 minutes
Ingredients
For Frying
2 quarts canola oil
1 cup all-purpose flour
3 tablespoons cornstarch
1 tablespoon garlic powder
1 teaspoon kosher salt
1½ cups (360 ml) water
3 pounds chicken wings, cut at the joints, wing tips discarded
For the Buffalo Sauce
8 tablespoons (1 stick) unsalted butter
2 cloves garlic, finely grated or pressed
1 cup Frank’s RedHot Original Sauce
2 tablespoons Tabasco sauce (or more, to taste)
2 tablespoons dark brown sugar
1 tablespoon BBQ sauce
Instructions
Prepare the Frying Station
Set a wire rack over a rimmed baking sheet and place it near your cooking area. Attach a deep-fry thermometer to a large Dutch oven or heavy pot. Fill the pot no more than halfway with canola oil and heat over medium-high to 350°F (175°C).
Make the Coating Batter
In a large bowl, whisk together the flour, cornstarch, garlic powder, salt, and the water until smooth. The consistency should resemble thin pancake batter.
First Fry
Working in two batches, dip half the chicken wings into the batter, allowing any excess to drip back into the bowl. Gently lower the coated wings into the hot oil. Increase the heat to high and stir once or twice during cooking to keep the wings from sticking together.
Fry for 7 minutes, or until the coating is pale golden and just beginning to crisp.
Use a slotted spoon or spider to transfer the wings to the prepared rack to drain. Repeat with the second batch.
Make the Buffalo Sauce
While the wings rest, melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant. Whisk in the Frank’s, Tabasco, brown sugar, and BBQ sauce and bring to a gentle simmer, stirring until the sugar dissolves. Keep warm.
Second Fry
Increase the oil temperature to 375°F (190°C). Carefully return all the wings to the oil for a second fry. Cook for another 7 minutes, stirring occasionally, until deeply golden brown and crisp.
Remove with a slotted spoon and transfer to the wire rack. Let them rest for 2 minutes—this brief pause helps set the crust before saucing.
Sauce and Serve
Transfer the wings to a large bowl, pour over the warm Buffalo sauce, and toss to coat. Serve immediately with celery sticks and blue cheese or ranch dressing.
Tips for Success
Double Fry, Always
Once is good. Twice is divine. The first fry cooks them through, the second makes them gloriously crisp—like golden brown confetti that bites back.
Respect the Oil
Do not crowd the pot. It’s not a house party. Crowding drops the oil’s temperature and makes your wings limp and greasy. Batch cook like a civilized person.
Sauce at the Last Minute
Let those wings have their crunchy moment. Sauce them just before serving. They’ll still crackle, and your guests will weep with gratitude.
Butter is Not Optional
Buffalo sauce is not just hot sauce. It’s hot sauce gently wooed by melted butter. It’s rich, tangy, a little naughty, and completely essential.
No Fryer? No Problem.
Bake them with baking powder or toss them into the air fryer. You’ll still get that delightful snap—just maybe with less guilt (though I recommend a proper fry at least once per annum for spiritual reasons).
Common Mistakes to Avoid
Overfilling the pot: fill it no more than halfway; the oil rises when the wings go in
Guessing the temperature: use a deep-fry thermometer for both fries
Saucing too early: toss just before serving so the crust stays crisp
Skipping the rest: two minutes on the rack sets the crust
What to Serve with Buffalo Wings
Celery and carrot sticks
Blue cheese dressing (traditional) or ranch
Plenty of napkins
A cold beer
How to Store
Fridge: Up to 3 days in an airtight container.
Reheating: Reheat on a rack in a 400°F (200°C) oven or an air fryer until hot and crisp, about 10 minutes. The microwave makes them soggy.
Frequently Asked Questions
Why fry twice?
The first fry cooks the chicken through and sets the coating; the second, hotter fry drives off moisture and makes the crust extra crisp.
Can I bake these instead?
Yes, though you'll lose some crunch. Skip the batter, toss the wings with a little baking powder and salt, and bake on a rack at a high heat until crisp.
How spicy is the sauce?
Medium. Frank's is fairly mild; add more Tabasco for more heat, or more butter to soften it.
What oil should I use?
Canola, peanut or another neutral oil with a high smoke point.
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Try my Crispy Fried Calamari, Smash Burgers with Magic Sauce, and Pico de Gallo.
Recommended Equipment
Make this recipe easier with the right tools: Rimmed Baking Sheet, Chef Cooling Rack, Sauce Pan, Instant Read Thermometer.
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