Hot Buffalo Chicken Wings

This is one of my all-time favorite buffalo, hot chicken wings recipe. It’s the one I make when I’m cooking for a large crowd of adults and kids. I adapted it from Todd Wilbur’s hooters buffalo wings recipe and just added a few tweaks.  (I have a small crush on him by the way, don’t ask.  It’s just a teeny, tiny one that I can’t explain so don’t ask. I said DON’T ASK OK!)

Anyway, here’s what I love about these wings: They aren’t soggy, mess-free, & bursting with flavor! You know how some wings can taste like you’re eating just chicken and hot sauce? I hate that, but honey child these wings have depth and the perfect melody of hotness and spice.

When you bite into these babies you get that light crunch sound and your fingers are left virtually clean. The sauce mixture really absorbs into the skin without making it chewy.

This is the PERFECT hot chicken wings to take to a gathering and you know what’s funny? If you sit and watch people eat them for the first time you’ll see it kinda goes like this:

1.)They take one bite of the hot buffalo wing. 2.)They then look at the wing while chewing and nodding their heads. 3.) They proceed to say “these are some good wings!”

I hope that you enjoy these wings as much as me and my peeps do! Serve these babies HOT!!!

 

Watch me make these delicious hot chicken wings from start to finish!

 

 
Hot Chicken Wings

Author: Divas Can Cook
Serves: 10
Ingredients
  • 20 chicken wings
  • Flour Mixture
  • 1 cup all-purpose flour
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of seasoning salt + more to sprinkle on chicken
  • Sauce Mixture
  • 1 stick of butter (unsalted)
  • 1/2 cup of hot sauce (I use Franks)
  • 2-3 dashes of black pepper
  • 2-3 drop of garlic juice or garlic powder
  • 1-2 teaspoons of dried celery flakes
  • 1-2 teaspoons dried parsley
  • 2-3 dashes of cajun seasoning (I use McCormick)
  • Vegetable oil (for frying. Enough to cover wings)
Instructions
  1. Wash and dry chicken wings. Sprinkle chicken with seasoning salt. Set aside.
  2. In a bowl add flour, cayenne pepper, paprika & 1/2 teaspoon seasoning salt. Mix well to combine.
  3. Place chicken in a large ziplock bag and pour in the flour mixture. Shake the bag well to coat the chicken.
  4. Place coated chicken on a plate and cover with Saran wrap.
  5. Refrigerate for 60-90 minutes
  6. When wings are chilled and set. Heat oil in deep fryer to 375. Use enough oil to completely cover the chicken.
  7. Place the chicken into the fryer basket and fry for about 10-15 minutes or until golden brown. You may need to do this in two batches.
  8. While chicken in frying let’s make the sauce! In a saucepan melt butter over medium heat. Reduce heat to low and add in hot sauce, black pepper, garlic juice, celery flakes, dried parsley, & cajun seasoning. Stir well to combine all ingredients. Keep the sauce on low heat while the wings are finishing up to keep it hot.
  9. When all wings are done, let them drain for a few minutes on paper towels. Next place them in a nonporous dish and pour on the hot sauce! Stir the hot wings around to absorb up all the yummy sauce. Sprinkle on some more dried parsley if desired!
  10. Serve HOT along with some bleu cheese or ranch dipping sauce and a few celery sticks!!!
Serve HOT along with some bleu cheese or ranch dipping sauce and a few celery sticks!!!