There are hot wings and then there are buffalo wings. Traditional wings tossed in a buffalo sauce are so incredibly tasty!
Unlike many other wings, these prized poultry parts cannot be baked. Classic buffalo wings are fried and not gluten free.
This “already made” sauce makes my buffalo wings recipe an easy but delicious bone in wings meal. It can be easily prepared using only the basics in your kitchen. If you need more heat, you can add a little bit of your favorite hot sauce.
How can Buffalo Chicken Wings be cooked with crispy outer shell? Get my easy step by step instructions to learn how!
What’s a good chicken wing recipe that is sure to impress your friends and family? Try my other chicken wings recipes, American’s best wings recipe and my barbeque chicken wings recipe.
This extra tasty buffalo wing is perfect for holiday gatherings, a game day snack, or a Super Bowl party food. Serve on a wooden charcuterie board with other appetizer recipes for a small or large party and it is sure to be a huge hit!!
During the summer I make lots of bone in wings on my Blackstone Griddle but in the winter, I use my small deep fryers on our garage. I never deep fry in my house because of the fryer smells.
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What is Bone in Wings?
Bone in wings are a small section a whole chicken also referred to as 3-joint wing. Check out this diagram of “How to Cut a Whole Chicken” to learn more.
My bone in wings recipe has a simple layer of powdered Drakes Mix that creates a light crispy crust on the outside but juicy on the inside when deep fried in hot fry oil. Cut a whole wing into pieces for quick cook time and easy eating.
They’re an excellent finger food that most think is very complicated to make but you’ll be amazed at how simple it is to prepare these traditional buffalo wings! This chicken wing recipe is delicious and it’s incredibly easy to make.
Drake’s Crispy Frymix – What is This?
A Michigan-based company, Drake’s Crispy Frymix has been making their famous batter since the 1930s. It’s made with the best ingredients and is designed to cook up crisp, light, and perfect every time.
Buy Drake’s Crispy Fry Mix online and have it shipped right to your front porch!!
In our house we use Drake’s Frymix for many things including Chicken Tempura, homemade chicken nuggets, America’s best chicken wings, and BBQ chicken wings, just to name a few recipes!
Learn more about Drake’s Crispy Frymix. This website also has air fryer recipes using their Drakes’s Crispy Frymix as well as other recipes.
Deep Fryer
We do not deep fry in our house! My family has a couple small tabletop deep fryers that are set up on a countertop in our garage.
We have two different fryers that each have their own frying oil. A Hamilton Beach brand and a Presto Deep Fryer has worked good for us.
One deep fryer is for fish and one for other assorted fried items. We buy peanut oil in 35-pound jugs from Sam’s Club to help save money.
How to Make Traditional Wings
Gather your ingredients to make your traditional wings. Heat the frying oil in your deep fryer or a large pot on the stovetop to 375°F. I like to use peanut oil for frying, but you can use vegetable oil, or your favorite deep-frying oil.
This recipe calls for fresh chicken wings, not frozen. Start with about 3 pounds of whole chicken wings. On a cutting board, separate the drum and wings flat as well as the wing tip.
One whole wing piece should be cut into 3 pieces. Discard the tip piece. Whole wings are harder to get them cooked all the way.
Season the wing pieces with salt and pepper; measure Drake’s Frymix into a plastic storage bag.
How to Deep Fry Traditional Wings
You will have to work in batches. Depending on the amount of oil you have, place about 10 pieces of chicken into the bag and shake to coat with a thin layer of mix.
Tap the chicken wing pieces to remove any excess mix, then carefully drop the wings into the hot fry oil.
Cook your traditional wings for anywhere from 6-10 minutes, depending on the size of the chicken wings and how cold they were when you put them into the oil. Make sure to maintain a 375°F oil temperature.
Do you know how to tell when chicken wings are cooked? Cooked chicken wings will be golden brown on the outside, and they will start to float on top of the oil when they’re cooked.
You can also use a digital meat thermometer to check the temperature of the deep-fried wings – they should be 165°F in the thickest part next to the bone.
Remove the wings from the hot fry oil with a metal slotted spoon and drain them on a paper towel-lined tray. Continue the deep-frying process until they’re all done.
Buffalo Wing Sauce Options
Can you list some good wings sauces? Tell us! Our family has tried many buffalo sauces, but the favorite is Frank’s Red-Hot Wings – Buffalo Sauce.
If you are adventurous, try making your own buffalo sauce. I like to keep things simple by making great deep-fried wings and then each of us toss our pieces in our favorite sauces.
After the traditional wings have been fried, place them in a medium sized bowl and pour several tablespoons of the Frank’s Red-Hot buffalo sauce over the wings. Use tongs or flip the bowl around to completely coat the deep-fried wings with the buffalo sauce.
Serve with blue cheese or ranch dressing. A traditional wing option is serving celery sticks with the buffalo wings.
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Blackstone Griddle
My choice of flat top griddle is a Blackstone Griddle. Pick from a gas griddle or an electric griddle. They come in various sizes, accessories, and options. Learn more at my New Owners Blackstone Griddle Buyers Guide! I own, use, and love my Blackstone 36″ Griddle, Blackstone 17″ Electric Griddle, Blackstone 22″ Griddle with Blackstone Pizza Oven Attachment, and Blackstone Griddle 5 Piece Accessories Kit.
How To Make Traditional Wings on a Blackstone Griddle
Preheat your Blackstone flat top griddle on high heat. Place a disposable aluminum foil pan on the griddle.
Fill the pan with fry oil and heat to 375°F. Use a digital thermometer to keep track of the temperature. Cover the pan with a dome lid to help heat the oil faster.
Cut the wings into a drum, flat and tip pieces. Throw away the tips. Season the chicken wings with salt and pepper, then put in a plastic bag with Drake’s Crispy Frymix.
You will need to work in batches, shake the bag to coat the wings in a thin layer of fry mix. Remove the wing pieces from the bag and tap each piece to remove excess mix, then carefully drop the wings into the hot oil. Adjust the griddle temperature to make sure the oil stays at 375°F.
Cook your Blackstone buffalo chicken wings for anywhere from 6-10 minutes, depending on the size of the wings and how cold they were when you put them into the oil. Cooking time will vary making sure you are stirring occasionally to toss around.
Bone in wings will be a deep golden-brown color on the outside, juicy on the inside, and they will float when they’re done. Use a digital meat thermometer to check the temperature of the chicken pieces – they should be 165°F in the thickest part next to the bone.
When the chicken wings are done, remove them from the oil with a slotted spoon and drain on paper towels. Repeat until all the chicken wings are done.
How to Make Blackstone Buffalo Chicken Wings
I like to use Frank’s Red-Hot Buffalo sauce. It tastes great and is super easy to use. After the chicken wings have been fried, place them in a medium bowl and pour several tablespoons of the buffalo sauce over the hot wings.
Use a pair of tongs or flip the bowl around to completely coat the breaded deep-fried wings with the buffalo sauce. Serve immediately with your favorite dipping sauce.
Tips To Make Traditional Wings
- I like spicy chicken wings hot and fresh and with your favorite dipping sauce.
- The fry oil should stay at a consistent 375°F temperature. When I am making traditional wings on the stovetop or outdoor flat top griddle, I have to adjust the temperature of the burners to keep the oil hot and consistent.
- Make sure the oil comes back up to the 375°F temperature before adding new chicken pieces.
- To keep your oil cleaner longer, tap off any excess fry mix from the chicken wings before frying them.
- For extra crispy wings, double fry (deep fry for several minutes, remove from the oil, then re-fry again to achieve an extra crispy layer).
How to Store Buffalo Chicken Wings
When the wings are coated with buffalo sauce they will more than likely loose there crispy texture. I recommend coating the wings with the buffalo sauce only if you are going to eat them right away. Do you have leftover fried chicken wing? Store the cooled chicken pieces in an airtight container for up to 6 days.
Air Fry leftover wings to reheat and to crisp the outside back up or you can microwave but you will not have a crispy wing. Coat the hot wings with more buffalo sauce if desired. Serve right away.
Dipping Sauce and Side Options
Wings with buffalo sauce is traditionally served with sides. Can you list a few things that are good with Buffalo Chicken Wings?
- Blue cheese dressing
- Celery sticks
- Ranch dressing
- Carrot sticks
- Lick Dob
- Lots of Napkins
What to Serve with Buffalo Traditional Wings?
Celery sticks as well as carrot sticks are typical sides that go with buffalo wings, but you can make them a part of a heartier meal or just eat them solo. Wings with buffalo sauce can go with anything!
I love serving the wings along with other tasty appetizers like chicken tenders, queso and mini pizzas. Try dill pickle slices, a tossed salad, French fries, or sweet potato fries.
Snacks Charcuterie Board
An assortment of different crispy wings along with a few other snacks creates a great charcuterie board like this one. Mix and match your favorite recipes to make an awesome display. This snacks charcuterie board is one that I like to serve at Super Bowl parties, holiday parties, or just a few friends getting together.
Buffalo Wings – Frequently Asked Questions
Both wings are deep fried to achieve a crispy outer shell and a juicy center. This is considered a regular wing. A buffalo wing is a regular wing that is tossed in a light coating of buffalo sauce to give the chicken wing a different flavor.
There are several chicken wing flavor options depending on your desired spice level. Start with a regular wing that is just a deep-fried chicken wing with no sauce added to it. The next level is a sweet barbeque sauce that covers a regular deep-fried wing. A step above this a regular wing that is coated with a buffalo sauce and finally the regular wing covered with a hot sauce that can come in several different spice levels.
Griddle Cooking with Chef Sherry Ronning
Traditional Wings with Buffalo Sauce Recipe
For the recipe and nutrition facts, click below.
Buffalo Chicken Wings Recipe
There are hot wings and then there are buffalo wings. Traditional wings tossed in a buffalo sauce are so incredibly tasty!
Ingredients
- Chicken Wings 3 Pounds
- Drakes Frymix 3/4 cup
- Salt 1/2 teaspoon
- Pepper 1/4 teaspoon
- Frank's RedHot Wings Buffalo Sauce. 1/2 cup
- Oil for frying
Instructions
- Preheat your Blackstone Griddle and place a disposable deep aluminum foil pan on the griddle. Fill the foil pan with about 2-inches of frying oil (peanut oil). Heat oil to 375°F. Cover with a dome lid to heat the oil up to the proper temperature. Use a Taylor digital thermometer to maintain the right temperature.
- Cut the wings into pieces (drum, flat, and tips) and discard the tips. Sprinkle the seasoning onto the wings (salt and pepper). Measure the powdered Drake’s Crispy Frymix into a plastic bag.
- Working in batches, add about 1/3 of the cut chicken wing pieces to the plastic bag with Drake's Frymix. Making sure there is a little air in the bag, twist shut, and shake to coat the wings in a thin layer of mix. Remove from the bag and tap the chicken pieces to remove any excess mix. When the fry oil is hot, drop the wings into the oil one at a time.
- Fry your traditional wings anywhere from 6-10 minutes, depending on the size of the chicken wings and how cold they were when you put them into the oil.
Fully cooked the bone in wings until they are golden brown on the outside. They’ll start to float in the hot oil when they’re done. You can also use a digital thermometer to check the temperature of the traditional chicken wings. Tthey should be 165° in the thickest part next to the bone. - Remove the deep fried wings from the oil with a metal slotted spoon and drain them on a paper towel-lined plate. Repeat the above steps until all the fried wings are done.
- Use Frank’s Red-Hot Buffalo sauce to coat the chicken wings. This sauce tastes great and is super easy to use. After the traditional wings have been cooked, place them in a bowl and pour several tablespoons of the Frank's buffalo sauce over the hot wings. Use a pair of tongs or flip the sauce bowl around to completely coat the breaded wings with the buffalo sauce. Place on a serving plate and eat with your favorite dipping sauce such as ranch or blue cheese dressings.
Notes
- Drake’s Crispy Frymix is a Michigan-based company that’s been making their famous powdered batter mix since the 1930s. It’s made with wholesome ingredients and is designed to fry up crispy, light, and perfect every time. Click here to buy Drake’s Crispy Frymix.
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As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 764Total Fat 57gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 33gCholesterol 186mgSodium 1068mgCarbohydrates 22gFiber 1gSugar 1gProtein 38g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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These were simple and delicious.
Thank you Rachel! My family devours these buffalo wings along with my Americans Best Wings and my BBQ wings.
These are the best! Perfect party snack.
My best friend has been hooked on homemade wings so I’m going to send her this recipe next! She’s going to love it!
Simple and delicious! Love me some chicken wings.
These were a big hit with my family. Served with potato wedges, and salad. Definitely making them again.