The Best Crispy Buffalo Wings: An Easy Homemade Recipe

Prepare Oil: Pour canola oil into a deep skillet or Dutch oven, ensuring it’s 1 to 1 ½ inches deep. Begin heating the oil over medium to medium-high heat.

Heat Oil: Heat the oil until it reaches about 360°F. If you don’t have a thermometer, a small piece of chicken should sizzle immediately upon contact.

Cook Wings: Carefully place the raw chicken wings into the hot oil. Avoid overcrowding the pan; work in batches if necessary. Fry for 15 to 20 minutes, using tongs to turn them occasionally for even cooking and browning.

Make Sauce: While the wings cook, melt the butter in a medium saucepan over low heat. Once fully melted, remove the saucepan from the heat.

Combine Sauce: Add the entire bottle of Frank’s Red Hot Original Cayenne Pepper Sauce to the melted butter. Whisk well until the sauce is smooth and thoroughly combined. Now, add Tabasco to taste; we usually add 12 to 13 shakes for a perfect kick in these classic buffalo wings.

Drain Wings: Once the wings are golden brown and cooked through, remove them from the oil using tongs. Place them on a paper towel-lined plate or a wire rack set over a baking sheet to drain any excess oil.

Coat Wings: In a large mixing bowl, toss the cooked wings with the prepared buffalo sauce. Do this in small batches to ensure every single wing is thoroughly coated and glistening with that amazing flavor.

Serve: Transfer the sauced wings to a serving bowl. Arrange them alongside fresh carrot and celery sticks, and offer both ranch and blue cheese dressing for dipping. Enjoy your perfectly coated buffalo wings!