Crispy fried Buffalo Wings are tossed in the most wonderful buffalo sauce. Hot wings are the best party appetizer for a crowd!
A Classic appetizer
Everyone loves classic Hot Wings as an appetizer. They are a total crowd pleaser. We love to make a big plate of these Buffalo Wings when friends or family are coming over for parties and get-togethers.
Have you ever wondered why they call them “Buffalo” Wings?
The buffalo name comes from where they originated – a restaurant in Buffalo, New York. And can we talk about the sauce for a minute? Classic Buffalo Sauce is spicy, tangy, and just SO good. The sauce is what makes these wings irresistible!
Buffalo Sauce + Chicken Wings = Buffalo Wings
- Buffalo Sauce is made using hot sauce, Worcestershire, and butter.
- Chicken Wings. The two sections of chicken wings are the flat wingettes and the drumettes. You can buy already cut wings, or you can use a large kitchen knife to separate the wing pieces at the joint.
How to Make Buffalo Wings
This recipe is all about how to fry Hot Wings. If you prefer a baked version, try our Baked Buffalo Wings—equally delicious!
PREP OIL. Add the oil to a heavy pot and fill to about 2-3 inches high. Heat the oil on medium-high heat. While the oil is heating up, get your chicken ready to be fried.
PREP CHICKEN. Coat (dredge) all of the wings in the flour, making sure to shake off any excess.
FRY. Add the chicken to the hot oil and cook for about 5-7 minutes until golden brown. Transfer the cooked chicken to a paper towel to drain and dry.
SAUCE. Now for the buffalo hot sauce. Heat up the hot sauce and butter in a saucepan. Add in the Worcestershire sauce and mix everything to combine.
SERVE. Toss the cooked chicken wings in the sauce. Make sure they are completely coated! Serve warm with Ranch and your other favorite dipping sauces. ENJOY!!
Hot wings tips
Crispy wings. Cook them until they are golden brown. Don’t skip the part of letting them drain on the paper towel. The paper towel will help suck up all the excess oil.
Take your time. Make sure to cook the chicken wings in batches. Don’t crowd the pot of oil. Cook a few at a time or however many you are comfortable with.
Flavor. Buffalo sauce is known for bringing some heat to a dish.
- For a more mild buffalo spice, increase the amount of unsalted butter added.
- Another way to temper the heat is to dip the wings in ranch or blue cheese dressing.
- For even more heat, add red chili flakes and/or cayenne pepper.
Serve these warm!! There’s nothing better than a fresh hot spicy chicken wing.
Doneness. The most accurate way to determine when the wings are done is to use a meat thermometer. The internal temperature should be 165°F.
- If you don’t have a thermometer, pierce a cooked wing with a fork. The juices should be clear and when you open the wing up the center should no longer be pink.
- Allow the wings to rest for a few minutes before you check the center. The heat will distribute within the wing and finish cooking the center.
STORE leftover buffalo wings in an airtight container in the refrigerator for up to 4 days. But really these are best fresh right after cooking!
To reheat, cook in a preheated 350°F oven for about 10 minutes.
Serving suggestions. Ranch dressing is the only way to go with these spicy Buffalo Wings. It’s SO easy to make and tastes way better than store-bought – I promise! The cool creamy ranch with the hot and spicy chicken wings is such a great combination.
I also like to serve sliced celery sticks and carrot sticks on the side. It gives a nice crunchy, healthy side dish to the Buffalo Wings.
For more wing recipes, check out:
We sure love classic Buffalo Wings. It’s a hit anywhere and although they may be messy, they are so worth it! Here are a few more favorites.
Buffalo Wings Recipe
- vegetable oil for frying
- 24 chicken wings thawed if frozen
- 1-2 cups all-purpose flour
- 1 (12-ounce) bottle hot sauce
- ½ cup unsalted butter
- 1 tablespoon Worcestershire sauce
- Fill a heavy pot with 2–3 inches oil and heat over medium-high heat to 350–375 degrees F.
- While oil is heating, place flour in a shallow dish and dredge wings in the flour, making sure to coat all sides of the wings.
- Working in batches, add wings to hot oil and cook until golden brown, 5–7 minutes. Drain on a paper towel–lined plate.
- While frying wings, combine hot sauce, butter and Worcestershire sauce in a saucepan over medium heat and cook until combined and heated through.
- Toss fried wings in sauce, making sure to coat all sides. Serve warm with ranch dressing.