Crispy on the outside, tender and juicy on the inside, these Breaded Buffalo Wings deliver that perfect spicy kick without the mess of traditional sauced wings. A staple at grocery store hot bars and game day spreads, this homemade version rivals anything you’d find at your favorite wing spot.

Ingredients

For the Wings

  • 2 lbs chicken wings

  • 1 1/2 cups all-purpose flour

  • 2 tsp salt

  • 1 tsp black pepper (Dave’s preference is 2 tsp black pepper)

  • 2 tsp garlic powder

  • 1 tsp paprika

  • 1-2 tsp cayenne pepper, to taste

  • 1 tsp onion powder

  • 2 eggs

  • 1/4 cup buttermilk

    • Alternatively, you can use milk with 1 tsp lemon juice added

For frying

  • Vegetable oil or canola oil (for frying)
    • Enough to fill a deep fryer or a large pot to about 2 inches deep

Directions

  1. Pat the wings dry with paper towels.

  2. Set up your breading station with two mixtures:

    • Bowl 1: Whisk eggs and buttermilk together
    • Bowl 2: Combine flour, salt, pepper, garlic powder, paprika, cayenne, and onion powder

  3. Dip each wing first in the egg mixture, then dredge thoroughly in the seasoned flour. For a thicker coating, you can double-dip (egg mixture again, then flour again).

  4. Place the wings on a baking sheet and let them sit for 15-20 minutes. This helps the coating adhere better.

  5. Heat vegetable oil to 350°F (175°C) in a deep fryer or large pot.

  6. Fry wings in batches for 10-12 minutes until golden brown and crispy, and internal temperature reaches 165°F.

  7. Remove and drain on paper towels or a wire rack.

  8. Serve immediately with ranch dressing and celery sticks.

Tips for Perfect Breaded Buffalo Wings

  • Dry wings thoroughly: Pat wings completely dry before breading for better adhesion.

  • Temperature matters: Use room temperature wings rather than cold from the refrigerator for more even cooking.

  • Don’t overcrowd: Fry in small batches (5-6 wings at a time) to maintain oil temperature and ensure even cooking.

  • Oil temperature: Use a cooking thermometer to maintain 350°F. If the temperature drops too low, wings will be greasy; too high and the coating will burn before inside cooks.

  • Rest before serving: Let wings rest on a wire rack for 2-3 minutes after frying to maintain maximum crispiness.

  • Seasoning variations: For extra flavor, try adding 1 tsp of dried oregano or 1/2 tsp of ground cumin to your flour mixture.

  • Baking option: While not as crispy as fried, you can bake these wings at 425°F for 35-40 minutes, flipping halfway through.

  • Make ahead: You can bread the wings up to 4 hours ahead and keep refrigerated until ready to fry.

  • Double coating: For extra-crunchy wings, double-dip in egg mixture and flour mixture.

  • Oil reuse: You can strain and reuse the frying oil 2-3 times if stored properly in a cool, dark place.