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Try this hot wings recipe for Buffalo chicken wings similar to those served at a popular restaurant chain. If you have ever had them, you will love them.
There's no need to go out or even order in when you're craving delicious, spicy hot wings. Instead, next time you want your Buffalo wing fix, try this top-rated recipe. Grab your favorite dipping sauce and celery sticks because this is about to be your new go-to hot wings recipe.
You'll never be disappointed by dry or not-hot-enough wings ever again!
How to Make Hot Wings
You'll find the full step-by-step instructions below, but here's what you can expect from this hot wings recipe:
1. Coat with flour: Coat the chicken wings with a mixture of flour, paprika, cayenne pepper, and salt. Refrigerate coated wings for at least an hour.2. Make the sauce: In a saucepan on the stove, combine butter, hot sauce, pepper, and garlic. Stir until butter is melted, then remove from heat and reserve for later.3. Fry the wings: Fry the chicken wings in a skillet filled with oil heated to 375 degrees F. Remove the wings and place them on a paper-towel lined plate to remove the excess oil.4. Coat the wings: Drizzle the hot wings sauce over the fried wings or place the hot wings in a bowl with the sauce and mix together until combined.
Nicole’s Top Hot Wing Tips
“There ain’t no thing like a chicken wing,” according to culinary expert Nicole McLaughlin (a.k.a. NicoleMcMom). “And there’s no reason you should be making them at home.” We couldn’t have said it better ourselves. Here are a few of Nicole’s top hot wing tips and tricks:
· The most budget-friendly way to make hot wings is to purchase whole chicken wings, then break them down into drumettes and flats yourself. Of course, you can buy them pre-cut if you’re short on time or patience.· You can keep the sauce simple or make it your own with additional ingredients. Throw in some extra vinegar if you like your wings tangy or some honey if you’re craving something spicy-sweet, recommends Nicole.· Don’t try to fry too many wings at once. If you crowd the oil, Nicole says, you run the risk of bringing the temperature down.· Make sure the fried wings are fully tossed — don’t just drizzle the sauce over them. Nicole likes to make a double-batch of sauce so she can ensure each wing is fully coated.
What to Serve with Hot Wings
Buffalo wings are delicious served with a side of ranch or blue cheese and cooling veggies (like celery or carrots). You can also serve hot wings as an appetizer for pizza or alongside mac and cheese (bonus points if you mix the hot wing sauce into the mac and cheese).
How to Store Hot Wings
Store hot wings in an airtight container in the fridge for up to four days. For best results, reheat leftover hot wings in the oven or air fryer — this will ensure they stay crispy.
How to Freeze Hot Wings
Freeze your hot wings so you'll have easy appetizers or dinners on hand at all times. Place hot wings in an airtight container or zip-top freezer bag and freeze for up to three months.
Cookdap Community Tips and Praise
“Great wings! Were crispy and the flour covering held in place perfectly after I let them chill for 90 minutes. The wings were done in 7 minutes when cooked in the deep fryer at the temp specified in the recipe so keep an eye on them,” says cjs_mama. “I made 5 batches of these for a party and they were a HUGE hit!”
“We love these wings! Baked or fried, these are good either way. For the best wing experience, please try these with Bill’s Blue Cheese Dressing from this site,” according to Janine.
“WOW! These wings were AWESOME! Our usual wing joint has officially lost our business. I plan on adding this to our meal schedule at least once a week,” raves T Smiley. “My husband isn’t huge on wings, so I plan to try them using chicken tender strips for him. Can’t wait to see how that turns out.”
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon ground paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 10 chicken wings
- 2 cups vegetable oil for frying, or as needed
- ¼ cup butter
- ¼ cup hot sauce
- 1 pinch ground black pepper
- 1 pinch garlic powder
Directions
Step 1
Whisk together flour, paprika, cayenne pepper, and salt in a large bowl.
Step 2
Place chicken wings in the bowl with flour mixture and toss until evenly coated. Transfer wings to a 9×13-inch glass baking dish and arrange in a single layer. Cover and refrigerate for 1 to 1 1/2 hours.
Step 3
Add about 1 inch oil to a deep, heavy skillet; heat to 375 degrees F (190 degrees C). (The oil should be just enough to cover wings entirely.)
Step 4
Meanwhile, combine butter, hot sauce, pepper, and garlic powder in a separate small saucepan over low heat. Cook and stir until butter is melted and mixture is thoroughly blended. Remove from the heat and reserve for serving.
Step 5
Fry coated wings in the hot oil for 10 to 15 minutes, or until they begin to crisp and turn brown. Maintain the oil temperature while cooking. Remove cooked wings from hot oil and let drain on paper towels or a wire rack.
Step 6
Transfer wings to a platter and drizzle hot sauce over top; or mix wings and hot sauce in a bowl until coated.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 908 | |
| % Daily Value * | |
| Total Fat97g | 125% |
| Saturated Fat17g | 87% |
| Cholesterol24mg | 8% |
| Sodium459mg | 20% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber1g | 2% |
| Protein2g | |
| Vitamin C9mg | 43% |
| Calcium7mg | 1% |
| Iron1mg | 4% |
| Potassium41mg | 1% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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Great wings I made them for the Superbowl and wverybody loved them!!!
i’ll make these again, it really easy!!! -
Great, but you want to make it hotter!! We suggest adding 1 tablespoon of tobasco sauce, a half table spoon more cayenne pepper and 2 tablespoons of cajun spice.
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Simply the best I have ever tasted.
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You can really change things around with this recipe, I added 1/2 of cup honey in the sause on low heat and depending on what kind of sauce you use I get a low mild but add my own hot sauce. I also add differnt spices to the flour when it comes time to coat the wings.
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I was very disappointed with this recipe. I made it for my boyfriend who loves buffalo wings but was also disappointed with this attempt at restaurant-style buffalo wings. One serious problem was the sauce….it tasted like butter! The flour mixture was also bland and far from spicy. I added extra cayenne pepper but that didn’t seem to help. I added extra hot sauce and Tabasco sauce to the hot sauce, as recommended by other reviewers, but that didn’t aid the sauce. I’m still looking for a decent buffalo wing sauce to use, as I will not use this sauce again. As for the chicken, I’ll use the flour mixture but I’ll add extra seasonings.
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These wings are excellent!! I moved to WA state from Ohio and could not find hot enough wings to satisfy my taste. The only changes I made was to add a bit more spices to the coating and more hot sauce to the sauce. Since I like my buffalo wings a bit dryer, I put wings onto a cookie sheet after frying and poured sauce over them, baked at 350 for 15 mins., turning.. they turned out fantastic!!! Thank you for sharing!
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These hot wings are great! I omitted the caynenne pepper and garlic from the recipe. I increased the hot sauce to compensate for that. Instead of using the sauce for dipping, I brushed it over them and poored anything remaining on them. I then baked them for 20 minutes on 250 degrees. I would recommend trying these. For extra spicyness, I think that you could add extra hotsauce on them either before or after baking.
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Wow, this is just plain fantastic!! This is on par or better than the best I have ever had.
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Delicious, I will make again, husband loved them practically ate them all.
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I made this one night at my boyfriends house and everyone loved these wings! I served them with celery sticks and Marie’s Blue Cheese Dressing. Absolutely wonderful! I was forced to make them for his entire family the following weekend. Who needs “TGI Fridays” or “Hooters” for wings when you have this receipe!!!! (The fried chicken wings are also really good without the hot sauce, for those who can’t handle the heat!)
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Definitely worth a try! These wings were yummy, yummy, with blue cheese or ranch dressing! My boys and husband ate them up, although too hot for youngest boy who is four. (That’s ok, he can have hot dog night when I make these again, which I will!) Thanks Kelly for sharing this recipe!
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These are the best wings I ever made, my family went crazy over them!
I didn’t even try the sauce mixture, we used our favorite bbq sauce,for half of them and I made a garlic butter sauce for the other half. I will try the hot sauce recipe next time I make these.
The breading is terrific, you have to try this recipe! -
There are 6 members in my family. We are all wing lovers. We have wings at least once a week. We have tried several methods of cooking them. Grilling was our favorite until I found this recipe!! WOW-Toooo good to be true. Thanks Kelly
Tina Camby,In -
Excellent wings!! I added extra hot sauce and some cayenne pepper as they seemed pretty mild to me with the amount included.
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This is an excellent recipe! Everyone enjoyed these-I’ve made these 2 times so far and I knew when making the 2nd time that it needed more tangy wing sauce so I doubled the sauce recipe so that the wings were smothered in the sauce. I suggest a little bit more cayenne to give it a kick.. Thanks for the recipe
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I have been making wings for the past 35 years and other then the ones that I have had in restraunts in Buffalo, these are the best. Great combination of flavours, everyone one was very happy. Don’t forget the blue cheese and cellery sticks! Thanks Kelly
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Good Wings! I used Frank’s Hot Sauce – poured over the wings and kept hot even in the oven until they all were ready. I definitely ate too many they were so good.
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These were a big hit at out ‘finger food’ dinner. My family loved them just as much reheated the next day. Rather than frying, I sprayed the floured wings with a fat free oil spray and baked them for 30 – 45 minutes in a 350 degee oven. I basted thm with the sauce as they cooked and turned them once. I’ll make this again for sure!
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I have been craving buffalo chicken for the longest time, but I don’t like wings. So I used chicken tenders instead. I added some onion and garlic powder to the flour and left the chicken in the flour mixture for several hours. I tripled the sauce (FRANK’S) and added a splash of vinegar. I poured it into a large baking dish and after I fried the chicken, I drained it on paper towels and laid them in the sauce. They were absolutely delicious. Thanks Kelly.
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I could have sworn these were Hooters! Just a few tips…marinate your wings in buttermilk (this should be a rule for moist meat)kick up the cayenne to 1/2 tsp. in flour, and get yourself some FRANKS BUFFALO SAUCE…1/2 cup to 1/2 cup butter melted..toss your wings when they’re frying…and your in heaven!
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These wings are very good and are definitely restaurant-quality! They have a nice kick but are not what I would consider hot; they’re more tangy. My only suggestion for improvement is to season the wings with salt before dredging in flour mixture.
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Excellent recipe! Best wings!
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I loved this recipe, it was just right. My husband thought it was a bit mild, but still great. I kept some of the chiken wings out of the sause for my 5 year old and he said it was the best chicken ever!
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This recipe is excellent. After the 1st time I made this my family has been asking for it weekly!Thanks for the great recipe Kelly
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I made these for a baby shower and they were a great hit. If you like them really hot use the extra hot pepper sauce.
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I used unsalted butter with the recipe and the wings were excellent!
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These are very good chicken wings. I used the Louisiana Hot Sauce. This turned out to make a mild to medium spice for the wings.
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YUM – tastes just like a restaurant buffalo wing sauce.
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These wings beat any recipe I’ve ever tried! My husband and I both agree they will be a staple at our football parties from now on!
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A little messy but very delicious! We will enjoy NOT spending the money for these any more : )
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I did something a little different. Instead of using wings, I used boneless chicken strips. They came out excellent. Just like Chili’s or Ruby Tuesday’s boneless chicken wings.
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This is excellent!!!! I also cut boneless chicken breast into bite size pieces and it was awesome. This recipe will be made over and over in our house!!!!
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A definate keeper. Just like eating in a resturant. These dont last long so I usually double or triple the recipe.
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These are the only wings that I will make now, they are just like Hooters and we love them! I do my own sauce (much spicier) but use the rest of this recipe…it is yummy! I also suggest cutting only the tips off of the wings and leaving the drummy and other part attached. We like them like that better, and you won’t end up with all the drummies eaten up and the other ones left over! Hooters keeps them whole.
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After 15 years I’ve finally found the dominant wing recipe. I like my wings HOT so I used about 2 teaspoons of cayenne in the flour mix and about another tsp in the sauce…With the exception of Hooters these are the best wings I’ve eaten!!!!!
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MmMmm.. I’ve cooked chicken wings in many ways but this one turned out to be one of the best. My husband was munching on them even before it was mixed with the sauce. I had to chase him out of the kitchen! `LoL` And if it’s that GOOD before it is even complete then for me..this recipe is surely a keeper!
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I have made these twice in the past two weeks and each time…they came out wonderful. Even my son that does not like anything on the bone…ate them and even asked for more. The first time I made them….I used Texas Pete Buffalo Wing sauce on them and the second time…which was the other night…I used the copy cat recipe for the jack daniels sauce that is served in fridays on them and they were so, so yummy and there was not one left! I definitely recommend trying it with the jack sauce. It is alot of work but so well worth the taste. Thank you for the best wing recipe yet and actually…I do not think that I will even bother looking for another one. This is truly a keeper 🙂
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I made these for my boyfriend and his friends on SuperBowl Sunday. I think I made around 75 wings, and by the time I was done with the last batch and had cleaned up a little bit, ALL of them were gone. I think they saved me one… I love to cook and I am constantly trying out new things on my boyfriend, but this is the ONLY thing he has asked for again. And again. And again. Aaaand again.
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Took a lot longer to cook than I had planned for.
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I thought these wings were excellent!! I used extra virgin olive oil and just enough to coat the bottom of the frying pan and it worked great! I also used wings and also chicken strips mixed and both were fantastic. A little ranch dressing on the side and I was having a perfect meal! I will make again! Thanks!
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My husband and son just LOVED these. I made 4 lbs of chicken wings, and those two ate all but 5 wings!!! Having said that, I don’t really care for that flavor. I will look at different recipes the next time I make chicken wings.
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Second review. i think this should just plain be outlawed. Know how some folks stash chocolate and sweets? i wanted to keep a stash of these! i think we have had these almost once a week all year since i first tried this recipe. Hubby continues to say wings are to much effort for the resultant bite or two of meat, but shamelessly begs for these. It’s one of the few ways He likes chicken. Don’t try this as a heart healthy way of cooking- and never ever let anyone start eating till the cook gets dibs- they will be all gone.
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Awesome! I made 3 lbs. of wings, and my hubby ate all but a couple of wings. I have also found that just deep frying the wings naked – without flour, then draining on a rack and placing in a serving bowl with Texas Pete Wing Sauce is just as good (hotter which is what we love!) and much quicker. So good with chunky blue cheese dressing and celery. Thanks Kelly for a great tasting recipe!
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These were fabulous. A little too spicy for me but not the husband. I deep fried then dipped in sauce until coated and baked just a little to “set” the sauce. Even good w/o sauce.
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Excellent recipe! They really are like the ones in the restaurant. It was the first time I’ve made wings. Your hot sauce will really determine how good your wings are. The more butter the less kick they will have.
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We really enjoyed these. I wouldn’t change anything in the recipe.
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Mighty good! I ran out of hot sauce, used up all the tabasco that I had left and mixed in catsup to make 1/4 cup– added a bit of salt too. Mighty hot but mighty good! Thanks for the recipe.
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These were terrific!! There should be 50 stars! My husband loves wings and he loved these…. I did double the sauce (using the same recipe) because we like a lot of sauce, but other than that I would not change a thing… thank you for sharing this wonderful recipe!!!!!!!
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This recipe is wonderful. I like my chicken seasoned all the way through. So I seasoned my chicken like normal using unseasoned meat tenderizer, accent, seasoning salt and black pepper. I let it sit for 45 min. Then I added the flour mixture without the salt. Then I placed it in the refridgerator for 60 min. I was afraid to use cayenne pepper…I used crushed red pepper instead in the flour mixture. I also used white pepper in the sauce. I made a double of the sauce because I used boneless skinless thighs instead of wings. Awesome. I will use less butter the next time and use cayenne pepper to make it spicer. But it was perfect for the kids using crushed red pepper. Not too spicy using crushed red pepper. My husband just loved it. They are ready for the next time. This is a keeper. This is the third recipe I have used and this is the only one that came out perfect. Thank you!
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sauce to hot make without sauce add more spices to flour it was great
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These were the best homemade wings! The best part was that they really did taste like wings from a restaurant. I used the Frank’s hot sauce as suggested and loved it. They were a little spicy but not too hot for kids. Next time I will try adding a little less butter to some of the sauce to see if I can make it hotter.
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My husband and I don’t like wings, so I made this with boneless chicken strips instead and it was awesome. We used a recipe for homemade bleu cheese dressing and neither of us could get enough. This is a keeper. Thanks!
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These were terrific! I used boneless-skinless chicken breasts cut into strips. I have made these again at the request of my family who say they are better than any restaurant wings.
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WOW!!!!! My husband considers himself a wings expert, and he loves these!!! We’re still working to perfect the sauce, though. A quarter cup of Tabasco makes it VERY hot. We also tried Frank’s and Crystal’s. Both worked well, but seemed too mild in comparison.
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This was a nice recipe, but I still think it is missing something to give it that buffalo wings taste..hence the 3 stars.
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I love Buffalo wings. I’ve had them from many different places and I’ve made them at home several times with a few different recipes and none of them were all that great. These spicy beauties were without question the best I have found to make at home. As a matter of fact now that I have found this recipe, I may not ever get them from any place else again. There is a resturaunt that I got to that wins the “Best Of Philly” award for Buffalo wings year after year, and these wings are just as good as what they serve. Excellent recipe.
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These were delicious. I made these for New Year’s Eve along with the Buffalo Chicken Wings recipe from this site. My husband liked these and he doesn’t usually like battered chicken wings. I skipped the 60 to 90 min. refrigeration. They still came out delicious. Next time I might try it to see what the difference is. I will make these again. Great recipe!
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These are the best wings I’ve ever made and they do taste just like “Hooters”. Thank-you Kelly for sharing this recipe!!!
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I use this site a lot but have never reviewed before. After using this recipe I knew that I had to write my comments. I love this recipe. It works every time.
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Made the sauce and just one chicken breast cut into strips, wanted to see if I could serve this too my family. No way. Too darn hot. LOL. Tasted great to me, but no way the rest of the family would eat it. I even cut the hot sauce in half. Woo Hoo, mouth is still on fire. Don’t know how some of you added more hot sauce or red pepper. Will make again, but only for myself and only when I feel like fire in my mouth.
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I’m not a big fan of wings, so I substituted chicken breasts, followed the preparation instructions, and then baked them at 400F. They came out moist, tender, and spicy. YUM!! I will try making the wing version for our Super Bowl party!
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I have tried many recipes from Allrecipes without offering any comments. However, after trying this recipe I had to offer my compliments to Kelly for sharing this recipe. My husband asked me to please find a different recipe than the one I had been using. I had to agree with him, my wings were not the best. Now we can enjoy wings just like our local take-out, only better and cheaper!
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These wings were really good as far as taste goes- don’t know about Hooters, but similar to a variety at my favorite…Quaker Steak & Lube (Sharon, PA). I did have a problem with the wings getting “gooey” one the sauce was added, hence the 4 stars- next time I’ll just fry the wings without the flour coating.
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These wings are awesome! I used Texas Pete hot sauce and it was a little too hot for our taste so I added about two tablespoons of honey while the sauce was still in the pot and that worked out great. Kept the kick but toned down some of the fire. Thanks for the recipe!!
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Excellent! Made it twice and they disappeared each time. Have to double the sauce amount for my family.
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ABSOLUTELY DELICIOUS!!! I have been craving more of these since I made the first batch! They were a perfect hot for our family! I am definitely making these wings again! Thanks a bunch!!!! 🙂
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These are AWESOME WINGS!!!
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These were a hit! I didn’t use cayenne pepper or paprika. I doubled the recipe, used a whole bottle of hot sacue and i sprayed baking sheets with pam before I baked them. Then tossed them with the sauce. They were a huge hit. Everyone loved them! This is my new recipe for wings!!
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Crispy and tasty – the hit of the Super Bowl party
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Fabulous! Fantastic! We absolutely loved them! Hubby says better than our favorite place for wings (Wild Wing Cafe in Charleston SC)! Used Justin Wilson’s hot sauce! YUMMMMMM! Thanks Kelly for an awesome recipe.
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I used boneless breast strips because I like boneless buffalo wings much better than traditional ones. I think because of this change to the recipe, the cooking time was too long. They came out tough. Also, next time I cook them, I will use a different brand of hot sauce (I used Red Hot). The sauce didn’t taste like the restaurant’s does. Maybe next time I’ll use good old Tabasco.
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These wings are fantastic! I got a deep fryer for Christmas and we eat these wings more than we should. I add 2 tsp. seasoning salt and a dash of worcestershire to the sauce.
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Been making these for a while. They were a hit at a Superbowl party. I throw the wings/flour combo in a ziplock, shake it up and stick it in the fridge. Don’t omit the fridge step. I normally use less butter than listed, and I use different proportions of Frank’s Red Hot sauce, butter, garlic powder and cayenne depending on the heat level requested. Milder = more butter no cayenne. Hotter is less butter, more cayenne.
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These are awesome. I was looking for a jumping point recipe to start off cooking hot “wings” with and this was perfect. The sauce mixture is the perfect heat w/ a little bite, but not too much to mask the chicken!
I use tenderloins or sliced breast to make fingers. No fussing w/ bones and bigger pieces to savor! Yum. I also added random items from the spice cabinet to the flour mix and halfed the flour and replaced with half Washingtons seafood mix. Also added just a touch of apple-cider vinegar to the butter/hot sauce mixture.
This is a fantastic recipe as is, but it’s also a perfect one to experiment with as well!! Either way you’re sure to enjoy!
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After trying many local bars and restaurants to find the ultimate wings, my husband suggested that I try making them myself. So I made a double batch for my family for a Super Bowl snack. They were fantastic! Better than any we’ve had from restaurants. The coating was just right and the sauce was the perfect consistency. I served them with chunky blue cheese dressing and celery sticks. Unfortunately, I was unable to find Frank’s hot sauce…I used Crystal hot sauce, which was fine for my tastes, but my husband thought they could have been spicier…but he still enjoyed them). Next time, I will kick it up a bit and hopefully make him sweat! I can’t wait to make them again!
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Well, it’s been many years since my last review of this recipe and many more since my first review. My son now is now a combat engineer in the Forces. Still, when he comes home we all have a wing night. All his original friends still come over and now new ones too. Last weekend there were 14 guests, over 200 wings went down…this sure is becoming a tradition! I have made a change tho. Not to the recipe… but to how I serve them. Being a wing addict [along with a slight addiction to all good food in general] I love my wings CRISP–soggy wings suck!. Now, I think I have attained the crispiest. –After following the recipe to a tee I serve the wings hot out of the frier in a heated bowl[s]..no cover on. I put the heated hot sauce, in as many small bowls as needed to serve the guests.[no double dipping!] They can take a few wings at a time & spoon the sauce on, as much as they like. Eat then repeat. The wings don’t get a chance to get soggy !! All I can say is that this has been my recipe for wings for at least 6-7 years and now they are CRISPY! Again, many thanks Kelly. PS I do cut back on the butter and add a bit of dry minced oinion [bulk store] to the sauce when it’s served. Be adventurous and add a little powdered fennel to the sauce when cooking it!! { I guess I did change the recipe a bit lol}
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This recipe was extremely tasty. Although my husband did not think they were hot enough he still liked them. The kids ate them up and wanted more. Thanks for sharing!!
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The sauce in this recipe is excellent. However, the recipe for the chicken I changed. I mix 1/4 cup red wine vingar with 1 tsp sugar, 4 1/2 tbl Real Lemon Juice, 1/2 tsp basil. Used a pastry brush to apply to the chicken then seasoned with McCorm. Chicken. Bake on 425 for about 45 minutes. Excellent with the sauce from the recipe.
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I thought the wings we had been making were great, but if they were a five these are a 10!!!! I upped the spices and hot sauce a little bit & added 1/2 tsp. of vinegar to the sauce. Patted the wings dry before flouring and then refrigerated for an hour. Even after they sat for a while they were still crunchy, which is a good thing!
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Loved the recipe, never deep fried wings before, always baked them, now I’ll never bake again. Instead of making sauce we used texas pete wing sauce and it was awsome. thanks for the recipe.
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These are our ALL TIME FAVORITE wings! These are by far the best of the best! We add a lot more cayenne, but then again we are hard core wing fans. These are every bit as good as what you would buy out! Do NOT skip the coating and then refrigeration process. We have a GE fryer that accomodates about 8 or 9 wings and once the temperature is at 375 or 380 they take about 7 minutes to fry up. To coat with marinade after frying we put the wings in a tupperware container with some of the sauce and shake away; this seems to give a very good coating. This recipe is a keeper. I really appreciate you being so unselfish to post and share this recipe here.
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WOW!My husband is a total wing guy and I haven’t ever really tried to make them because he is so picky.This was my first time and he absolutely LOVED these wings.I could not believe how easy the recipe was too.Thank you so much!They really do taste exactly like in a restaraunt.
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I just want to let everyone know that these were the best wings I have every made. My family would eat them as I would add them to the dinner plate- then my husband would bring home more chicken begging me to make some more for lunch the next day! Thank you for the easy to follow and best chicken wings we have ever had!
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This was not a bad recipe. Instead of wings, I cut several bonelss chicken breasts into chuncks. I thought that the sauce could have used some more spice to it which surprised me since I am not fond of overly spicy foods. Also, when I went to fry the pieces, the coating didn’t turn out like I expected. I think next time, I will skip the flour coating all together or possibly use an egg/flour coating or maybe even breadcrumbs. I will also add some extra garlic and red pepper to the sauce.
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This recipe ROCKS ! We made three different sauces Nuclear HOT (with Habenero Sauce) Regular Hot (with Franks Red Hot) and a BBQ Style (with Sweet Baby Jane’s) Turned out Fabulous -I will never eat wings out again.
Thanks for the recipe ! -
Never having made buffalo wings before, I made sure to read all the reviews before I set out on this new adventure. I followed a lot of the advice given: I used chicken breasts cut into strips the size of wings, made sure to coat the strips AND marinate for 90 min, doubled the sauce, and fried the “wings” in olive oil (just enough to coat the bottom of the pan). The result was GREAT! My husband asked for a little more spice next time, but the “wings'” apparent mildness didn’t stop him from all but licking his plate clean. Next time I will add more cayenne to the flour mixture and perhaps experiment with a hotter hot sauce. I can’t wait to take these to parties!
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This was a hit at the party we took it to last night!
I sliced boneless chicken for 2/3 of the batch, leaving 1/3 of the batch as wings to appease the traditionalists. Next time I will incorporate garlic powder into the flour mixture, as well as more spice.
I will never bake chicken wings again! -
Excellent! I have made it several times since I first tried it.
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Yum, yum! The flour coating and deep-frying definitely kicks this recipe onto another level! Tastes just like my favorite wings at Hooters! I love how it’s crispy and tender. This is a SURE WINNER at parties and get-togethers…everyone always asks for more and is pretty easy to make too. Goodness, this recipe is just delicious. There is nothing that I would change about this recipe.
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These are the best out there. My middle son loves hot wings so I tryed out this recipe. It was easy and it tastes great. All of my boys like it and keep asking for it.
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My husband loves this recipe! I used boneless chicken breasts and sliced them into strips rather than using wings. The strips were great on a toasted bun with some blue cheese, tomato and lettuce.
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My husband and I love the chicken. It was crispy and juicy. However, we thought it was too buttery so we added more hot sauce.
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Man…these are so delicious. I am in love. (And I’m picky about even restaurant wings.)I used Frank’s and tasted the sauce; delicious, but it was a bit too acidically hot for a heartburn sufferer like me. So I added just a teeny bit of brown sugar and some thick chicken & rib barbecue sauce to cut the acidity. I fried these up on the stovetop. ( I made one just to test the recipe, dipped it in the sauce, took a bite and burned my tongue greedily chomping on the rest.) It was quick and they are so crispy. A real man-pleaser.
I’d say these are tpack as much punch as medium restaurant wings.
I used breast strips. I hesitated to do that because to me most boneless wings taste like a chicken nugget swimming in slimy bbq sauce. These taste like WINGS. If you even remotely like wings, try this recipe! -
Loved it, my husband even ate them and he claims he doesn’t like buffalo wings. You wouldn’t know it by the way he was eating them.
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Excellent! The first time I made them we loved them, especially my husband who is a Buffalo wings fanatic (he’s picky about how they turn out, if we go to a restaraunt and he doesn’t like their wings he won’t go back!) When I made these the second time I added a Tbs. of Ketchup to thicken the sauce a little, a splash of vinegar and a splash of vodka for a little extra zip. Delicious! I think with the couple extra ingredients I added they turned out more like our favorite restarunts’ wings.
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Best Wing Recipe I have tried! Will make again and again. Only thing changed was we added more hot sauce.
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this was super good. for the flour recipe part. we added twice as much then called for to really cover the chicken good and came out wanderfull! thanks this is a great recipe
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Oh my…this is the best buffalo wings recipe…I’ll chose this over my Friday’s buffalo wings anyday….there’s no word to describe it..everyone who’s buffalo wing crazy like me should try this..you’ll not regret.
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I made this for a family get together and everyone LOVED them. I dont enjoy spicey food myself but they went fast! I used Franks Extra Hot sauce for the sauce and everyone said they were at the brink of being too hot but had a great flavour. Also, I cooked them in advance then reheated them in the microwave and they were still great!
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I have 9 kids and it is hard to please them all. They all LOVED them and think we need to have them atleast once a week. GREAT RECIPE!!
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