These Crispy Buffalo Wings take texture and flavor to the next level with a unique process of frying, baking in hot sauce, chilling, and then coating with cornstarch for an extra-crispy finish. The result is a wing with a crunchy exterior and bold Buffalo flavor in every bite.
Flavor Profile
Spicy, crispy, tangy, bold, intensely flavorful
Equipment Needed
Ingredients
5 pounds chicken wings, separated
½ gallon hot pepper sauce
1 cup cornstarch
Vegetable oil, for frying
Instructions
- Pat the chicken wings dry with paper towels.
- Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C).
- Fry the wings in batches until deep golden brown and very crispy, approximately 10 to 12 minutes.
- Remove the wings and drain briefly on paper towels.
- Preheat the oven to 300°F (149°C).
- Arrange the fried wings in a large baking pan.
- Pour enough hot pepper sauce over the wings to coat thoroughly.
- Cover the pan tightly with aluminum foil.
- Bake for 1 hour.
- Remove the wings from the oven and allow them to cool completely.
- Refrigerate until thoroughly chilled, approximately 2 to 3 hours.
- Place the cornstarch in a shallow dish.
- Remove the wings from the refrigerator.
- Roll each wing in the cornstarch.
- Dip the wings lightly into additional hot pepper sauce.
- Roll the wings in cornstarch a second time.
- Place the coated wings on a plate or baking rack and allow them to rest for 5 to 10 minutes.
- For maximum crispiness, return the wings to 375°F (190°C) oil and fry for 2 to 3 minutes before serving.
- Serve hot.
Recipe Notes
Heat Adjustment Suggestions
Use mild hot sauce for a less intense Buffalo flavor.
Add cayenne pepper to the cornstarch coating for additional heat.
Mix hot pepper sauce with melted butter for a traditional Buffalo-style finish.
Make-Ahead Tips
The wings can be prepared through the refrigeration step one day ahead.
Complete the final coating and optional second fry immediately before serving.
Serving Suggestions
Serve with blue cheese dressing, ranch dressing, celery sticks, and carrot sticks.
Pair with fries, onion rings, or potato wedges.
Ideal for game-day parties, tailgating events, and wing competitions.
CRISPY BUFFALO WINGS (Triple-Coated Crunch with Serious Heat)
Ingredients
Equipment
Method
- Pat the chicken wings dry with paper towels.
- Heat vegetable oil in a deep fryer or large heavy pot to 375°F (190°C).
- Fry the wings in batches until deep golden brown and very crispy, approximately 10 to 12 minutes.
- Remove the wings and drain briefly on paper towels.
- Preheat the oven to 300°F (149°C).
- Arrange the fried wings in a large baking pan.
- Pour enough hot pepper sauce over the wings to coat thoroughly.
- Cover the pan tightly with aluminum foil.
- Bake for 1 hour.
- Remove the wings from the oven and allow them to cool completely.
- Refrigerate until thoroughly chilled, approximately 2 to 3 hours.
- Place the cornstarch in a shallow dish.
- Remove the wings from the refrigerator.
- Roll each wing in the cornstarch.
- Dip the wings lightly into additional hot pepper sauce.
- Roll the wings in cornstarch a second time.
- Place the coated wings on a plate or baking rack and allow them to rest for 5 to 10 minutes.
- For maximum crispiness, return the wings to 375°F (190°C) oil and fry for 2 to 3 minutes before serving.
- Serve hot.
Nutrition
Notes
Add cayenne pepper to the cornstarch coating for additional heat.
Mix hot pepper sauce with melted butter for a traditional Buffalo-style finish. Make-Ahead Tips The wings can be prepared through the refrigeration step one day ahead.
Complete the final coating and optional second fry immediately before serving. Serving Suggestions Serve with blue cheese dressing, ranch dressing, celery sticks, and carrot sticks.
Pair with fries, onion rings, or potato wedges.
Ideal for game-day parties, tailgating events, and wing competitions.
Tried this recipe?
Let us know how it was!Inspired By
Inspired by restaurant-style Buffalo wings that use multiple cooking techniques to maximize crispiness while maintaining bold hot sauce flavor.
Source: Food Network
Nutrition Information
Estimated per serving (based on 10 servings)
Calories: 445
Protein: 29 g
Carbohydrates: 8 g
Fat: 31 g
Saturated Fat: 8 g
Cholesterol: 125 mg
Sodium: 1,380 mg
Fiber: 0 g
Sugar: 1 g
Prep Time: 20 minutes
Marinate Time: None
Cook Time: 1 hour 15 minutes
Chill Time: 3 hours
Total Time: 4 hours 35 minutes
Yield: 10 servings
Difficulty: Intermediate
