Crispy Buffalo Hot Wings

Chicken wings are the ultimate comfort food. They're crispy, flavorful, juicy, and easy to make. Fresh from the fryer, there is nothing better. This is not up for debate. Wings come in many varieties, but a heavy favorite for most is the buffalo wings. They have just enough spice to give your tastebuds a workout. My buffalo wings are not traditional in that they're breaded. I prefer breaded wings, so that's why I do it. However, I know there are many traditionalists out there. That's why I'm sharing two versions of my hot wings recipe. One that will be breaded and fried and another that is without the breading and is roasted in the oven. Why am I offering that alternative option? Well, mainly because we're having a national shortage of flour right now and the non-breaded option doesn't require flour. Also, it's considerably a healthier option, since we're roasting instead of frying. Whatever option you choose, understand you can't go wrong. Both recipes produce flavorful and amazingly juicy crispy buffalo hot wings.

How to Make My Crispy Buffalo Hot Wings:

• Place the wings in the water solution and leave them in there for at least an hour. Pour the water solution out. Prep the wings, by cutting off the tips (store them for chicken stock) and separating the wings from the legs. Use your kitchen shears to cut off any hanging inedible fat or feathers. Rinse the wings off well to clean them.

•  Place a colander over a 6-quart saucepan filled with 1 inch of water in the bottom, over medium-low heat, cover, and bring to a boil. Steam the wings for about 10-15 minutes.
• Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, for about 1 hour.

• Remove the wings from the fridge and place them into a large bowl. Cut a bulb of garlic in half. Peel and smash 4-5 cloves of garlic. Place them in with the wings. Pour buttermilk over the wings. Wrap the bowl in plastic wrap and refrigerate for at least four hours or ideally overnight.

• In a medium bowl, dump in flour, and sprinkle in paprika, salt, black pepper, and Italian seasoning. Whisk to combine.  In another bowl, combine whole eggs and milk and whisk to combine. In another bowl, combine Panko breadcrumbs, sprinkle in seasonings, whisk to combine.
• Dredge the chicken wings by placing the wing in the flour first, then the egg wash, then the bread crumbs. Set aside as you finish dredging. Continue until all the wings are breaded.

• In a large bowl, melt the butter. Allow the butter to cool to room temp. Add in the minced garlic. Pour in the hot sauce, salt, pepper and lemon juice into a bowl large enough to hold all of the chicken and whisk to combine. Set aside.

• Pour frying oil into a large pot. Preheat to  375 degrees F. Fry for 5-7 minutes or until they float to the top and appear golden brown and juices run clear when bitten into. Once the batch is finished frying, place each wing onto a wire rack over a baking sheet lined with paper towels. Transfer the wings to the bowl of the buffalo sauce. Toss with the sauce. Place on a wire rack over a baking sheet lined with parchment or paper towels. Serve warm.

SOME MORE GREAT CHICKEN RECIPES:

• Easy Air Fryer Chicken Burgers
• Parmesan Chicken Poppers
• Lebanese Chicken Shawarma

Crispy Buffalo Hot Wings

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 6 minutes mins

Course Appetizers

Cuisine American

Ingredients

  

Water Solution:

• 1 tablespoon distilled white vinegar
• 1 tablespoon salt
• 1 tablespoon lemon juice
• cold water to cover

Marinade:

• 1 ½ cups buttermilk
• 4-5 cloves of garlic

Wings:

• 12-24 whole chicken wings

Buffalo Sauce:

• 6 ounces unsalted butter
• 3-4 garlic cloves minced
• ½ cup hot sauce
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons lemon juice

Instructions

 

• Place the wings in the water solution and leave them in there for at least an hour. Pour the water solution out. Prep the wings, by cutting off the tips (store them for chicken stock) and separating the wings from the legs. Use your kitchen shears to cut off any hanging inedible fat or feathers. Rinse the wings off really well to clean them.
• Place a colander over a 6-quart saucepan filled with 1 inch of water in the bottom, over medium-low heat, cover and bring to a boil. Steam the wings for about 10-15 minutes.
• Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.
• Remove the wings from the fridge and place them into a large bowl. Cut a bulb of garlic in half. Peel and smash 4-5 cloves of garlic. Place them in with the wings. Pour buttermilk over wings. Wrap the bowl in plastic wrap and refrigerate for at least four hours or ideally overnight.
• In a medium bowl, dump in flour, sprinkle in paprika, salt, black pepper, and Italian seasoning. Whisk to combine. In another bowl, combine whole eggs and milk and whisk to combine. In another bowl, combine Panko breadcrumbs, sprinkle in seasonings, whisk to combine.
• Dredge the chicken wings by place the wing in the flour first, then the egg wash, then the bread crumbs. Set aside as you finish dredging. Continue until all the wings are breaded.
• In a large bowl, melt the butter. Allow the butter to cool to room temp. Add in the minced garlic. Pour in the hot sauce, salt, pepper and lemon juice into a bowl large enough to hold all of the chicken and whisk to combine. Set aside.
• Pour frying oil into a large pot. Preheat to 375 degrees F. Fry for 5-7 minutes or until they float to the top appear golden brown and juices run clear when bitten into. Once the batch is finished frying, place each wing onto a wire rack over a baking sheet lined with paper towels. Transfer the wings to the bowl of the buffalo sauce. Toss with the sauce. Place on a wire rack over a baking sheet lined with parchment or paper towels. Serve warm.

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