These fried chicken wings are cooked in hot oil, then tossed in Buffalo wing sauce. A double coating of seasoned flour makes these wings extra crispy.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
531 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Season chicken wings lightly with seasoned salt.
Step 3
Mix together flour, salt, black pepper, cayenne pepper, and paprika in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate with space between. Refrigerate coated wings for 15 to 30 minutes.
Step 4
Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.
Step 5
Fry chicken wings in hot oil until crisp and juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).
Step 6
Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.
Ingredients
1 cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
2 quarts vegetable oil for frying
1 teaspoon coarse salt
¼ teaspoon ground paprika
¼ teaspoon seasoned salt, or to taste
12 small chicken wings
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
