Restaurant-Style Buffalo Chicken Wings

Prep Time
Cook Time
1h 25m
Ready In

Recipe: #6395

September 03, 2012

"You don't have to go out for these wings make them at home these are way better than restaurant. DO NOT omit the 90 minutes refrigeration time, it's the key to crispy wings and do not chill anything less than 90 minutes "

Original recipe yields 4-5 servings


  • Serving Size: 1 (466.5 g)
  • Calories 2424.5
  • Total Fat - 211.4 g
  • Saturated Fat - 33.6 g
  • Cholesterol - 18.4 mg
  • Sodium - 407.3 mg
  • Total Carbohydrate - 102.9 g
  • Dietary Fiber - 28.4 g
  • Sugars - 0.4 g
  • Protein - 60 g
  • Calcium - 520.9 mg
  • Iron - 19 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 4.6 mg

Step 1

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them until they are evenly coated (I use my hands to mix). Cover dish or bowl and refrigerate for 90 minutes.

Step 2

Preheat oven to 350 degrees F. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.

Step 3

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and set aside.

Step 4

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat,then place wings in a vegetable spray-coated 9x13 baking pan. Pour sauce all over the wings then toss the wings to coat completely in the sauce. Bake for 15 minutes.

Step 5

Serve with ranch dressing

Tips & Variations

No special items needed.



These are the best darn wings...enough said!

review by:
(17 Sep 2012)