Nutritional values are estimates per serving
Properly crispy fried wings drenched in a glossy butter hot sauce. The kind that silence a room. Messy, addictive and absolutely worth it. Serve with blue cheese dip and celery — this is non negotiable.
A note from us
The combination of plain flour and cornflour is deliberate — plain flour gives structure, cornflour gives crunch. Using all plain flour gives a thicker softer coating. Frank's RedHot is the classic choice for buffalo sauce — it has the right balance of heat and vinegar that other hot sauces do not replicate exactly. Traditional Buffalo wings from the original Anchor Bar in Buffalo, New York are actually not breaded at all — just plain fried wings tossed in butter and hot sauce. Our version uses a light seasoned flour coating which gives extra crispiness and is how most restaurants serve them today. If you want to go fully traditional, skip the flour coating and fry the wings plain — the result is less crispy but arguably more authentic.
What you need 🛒
For extra crispy wings with even more flavour, toss the raw wings in the seasoned flour and leave uncovered in the fridge for at least 1 hour before frying. The flour coating dries out slightly and fries to an even crunchier result.
How to make it 👨🍳
Pat the chicken wings completely dry with kitchen paper — this is the single most important step for crispiness. Any moisture on the skin will steam instead of fry.
Mix the plain flour, cornflour, garlic powder, smoked paprika, cayenne, salt and black pepper together in a large bowl. The cornflour is what gives the coating extra crunch.
Toss the wings in the seasoned flour until every piece is well coated. Shake off any excess — a thin even coating fries better than a thick clumpy one.
Heat the oil to 175C in a large deep pan. Fry the wings in batches of 6-8 — do not overcrowd or the temperature drops and you get greasy wings instead of crispy ones. Fry for 10-12 minutes until deeply golden and cooked through.
While the wings fry make the buffalo sauce. Melt the butter in a small saucepan over low heat. Add the crushed garlic and cook for 1 minute. Add the hot sauce, white wine vinegar and honey. Stir until combined and glossy. Keep warm.
Drain the fried wings on kitchen paper for 1 minute then immediately toss in the buffalo sauce while still hot — the hot wings absorb the sauce differently to cold ones.
Pile onto a serving board and serve immediately with blue cheese dip and celery sticks alongside.
