I was craving some battered, deep-fried wings with some serious kick to them. My cravings were more than satisfied with these spicy fried Buffalo wings. With no lack of flavor, these wings packed great traditional wing sauce and crunchy, perfectly-fried wings. These wings are finger-licking good, so make extra.
Don’t Toss. Brush.
I like to brush the sauce onto my spicy fried Buffalo wings. That may seem a bit odd. And it takes a few minutes to do. But, I think it’s better than tossing the wings in the sauce for one simple reason. Tossing the wings knocks that delicious, crunchy batter off the wings. I don’t want that. Nobody does. So I prefer to brush them with the sauce. Or, I’ll just put the sauce in a sauce dipping cups and serve it on the side, for dipping just like I would blue cheese dressing.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Spicy Fried Buffalo Wings
Equipment
Ingredients
For the seasoning
- 1 ½ teaspoons paprika
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon lemon pepper
- ½ teaspoon poultry seasoning
For the wings
- 12 chicken wings flats and drumettes separated, tips saved to make stock
- 3 large eggs
- 2 tablespoons your favorite hot sauce or less, to taste
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- vegetable oil for frying
- Your favorite wing sauce
- Blue cheese dressing or your favorite, for dipping
Instructions
- Combine all of the seasoning ingredients, breaking up any clumps.
- Place wings in a baking dish or bowl. Sprinkle with the seasoning and toss to coat well. Cover and refrigerate for 1-2 hours.
- Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven.
- Whisk together the eggs and the hot sauce in a shallow bowl.
- Place flour and salt in a shallow bowl and stir to combine.
- Remove wings from fridge. Dip the wings in the egg mixture and coat well. Shake off any excess.
- Roll wings in the flour mixture and shake off any excess.
- Working in batches if needed, fry the wings for 8-10 minutes, rotating gently to ensure they get cooked evenly. The wings will be golden brown. Remove to a paper towel-lined plate to drain.
- You can toss the wings with Buffalo wing sauce if desired. I prefer to brush the wings with the sauce to keep from knocking the batter off of the wings. Or I serve the sauce on the side and dip the wings in it as I go. Click here for our guide on how to sauce your wings.
- Serve with your favorite dressing for dipping, if desired.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
