Description
Crispy, spicy, and tangy Buffalo Chicken Wings, fried to perfection and tossed in a buttery hot sauce. Perfect for game day or casual dinners with a side of ranch or blue cheese dressing.
Ingredients
2 kg (4 lbs) chicken wings, sliced in half at the joint
2 tbsp baking powder
1 tsp salt
1 tbsp garlic powder
1 tbsp cracked black pepper
375ml (3/4 cup) Frank’s Original Hot Sauce or similar
1 tbsp honey (more or less to taste)
100g (1/4 cup) butter
Instructions
- Cut the chicken wings at the joint, separating them into wingettes and drumettes. Pat them dry thoroughly with paper towels.
- Season with salt and pepper, then place them in a bowl or bag with baking powder and garlic powder. Shake or stir to coat evenly.
- Preheat oil to 375°F (190°C). Use enough oil to submerge the wings, about 10cm (4 inches) deep.
- Fry the wings in small batches for 10–12 minutes until golden and crispy. Do not overcrowd the pan.
- While the wings are frying, prepare the Buffalo sauce. In a saucepan, combine hot sauce, honey, and butter. Simmer until bubbling and well combined. Keep warm.
- Once wings are cooked, place them on a wire rack or paper towel-lined plate to drain excess oil.
- Toss the wings in the warm Buffalo sauce until fully coated.
- Serve hot with celery sticks and a side of ranch or blue cheese dressing.
Notes
For extra crispy wings, ensure they are thoroughly patted dry and not overcrowded during frying.
Adjust honey and hot sauce to control sweetness and heat level.
Bake or air fry for a healthier alternative.
Best served immediately but can be reheated in the oven or air fryer.
Use gluten-free hot sauce if dietary restrictions apply.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
