Crispy Restaurant Style Buffalo Chicken Wings

Regardless of how you dress your wings, the key to making amazing chicken wings is to deep-fry them twice. I love them tossed in the dry rub seasoning listed below since they maintain their crunchy flavor. I have never understood those who bake wings in the oven; it’s a guilty pleasure for a reason! You can also season the wings with Asian soy, BBQ, herb, or traditional buffalo-style hot sauce. If desired, serve alongside celery and ranch or blue cheese dressing.

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Servings:

Ingredients

Chicken Wings

2 cups vegetable oil, or as needed
2 cups peanut oil, or as needed
2 pounds chicken wings

Seasoning Mix

2 tablespoons ground paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon seasoned salt
2 teaspoons cayenne pepper
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon mustard powder

Directions

Step 1
Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.

Step 2
Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.

Step 3
Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.

Step 4
Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.

Step 5
Sprinkle seasoning mix over chicken and toss to evenly coat.

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

235

Calories

19g

Fat

Carbs

13g

Protein

Nutrition Facts
Servings Per Recipe 6
Calories 235
% Daily Value *
Total Fat19g	24%
Saturated Fat3g	15%
Cholesterol32mg	11%
Sodium509mg	22%
Total Carbohydrate5g	2%
Dietary Fiber2g	7%
Total Sugars1g
Protein13g
Vitamin C4mg	18%
Calcium33mg	3%
Iron2mg	9%
Potassium206mg	4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Soup Loving Nicole
- 8 years ago
I liked these a lot and they were super crispy but I felt the seasoning got lost quite a bit. I recommend only draining them for a minute or so before tossing them in the spice blend so that you get more of the flavor. Great recipe!
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- by: Cgrote
- 7 years ago
I made this rub for some wings that I baked for the Super Bowl. I know it always bothers me when people post a review on your recipes and change the recipe but there were a few ingredients I didn’t have on hand so I did have to make some minor changes. For instance I didn’t have mustard powder so I omitted that. And I had only ancho chili powder which gave it a nice smoky flavor. Also I only had half of the Cayanne pepper so I added some ghost pepper seasoning mix I had on hand. But only a small amount of the ghost pepper seasoning because that’s pretty spicy. I added a little bit of flour to the rub mix so it would stick to the wings. I totally recommend draining and drying the chicken wings before applying the rub. I like my chicken wings really saucy so after they were baked we tossed them in a traditional buffalo sauce. But I think it’s the rub that made them such a hit because it added another layer of flavor. So while I didn’t follow this recipe to the letter, I believe it’s a great rub recipe. Next time when I plan ahead I will get all of the ingredients and follow the recipe more precisely. Last year we purchased wings from our favorite local wing shop and this year my friends couldn’t believe that I cooked them, pretty proud!
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- by: Cookdap Member
- 6 years ago
Very good, tasty and not too spicy as is, will make again. The double frying made them crispy as we like them
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- by: Daniel Raidt
- 6 years ago
Very good, tasty and not too spicy as is, will make again. The double frying made them crispy as we like them
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- by: Drdream
- 4 years ago
Yes I altered it.. I used all the seasonings from this recipe except.. I mix it with 3 tbs flour then mixed the wings in a ziplock bag in the fridge for a few hours.. and I only fried them once. These were the best wings I ever made.. without sauce or with or without blue cheese or with is a completely different experience. This is how I will make wings from now on.. and i will try the original recipe just for kicks
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- by: J Thompson
- 1 year ago
I?ve cooked chicken wings for 30 plus years and was never happy with them. Everybody else scarfed them up. It was never a problem with my flavoring.. I just never like the texture of the skin as in not being crispy enough. The quest ended tonight! I followed the frying instructions and the texture was ourstanding. I kept a timer on them during each stage in the oil..I added a couple minutes as I don?t have a commercial deep fryer so the temp can be all over the place… I have the typical lp gas cooker (outside of course) I also kept a grease thermometer in the oil monitoring the temp. Outstanding result. I didn?t do the seasoning only because I have my own.. I?m sure its very good.. Thanks again..
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Crispy Restaurant Style Buffalo Chicken Wings