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Perfectly Crispy Buffalo Wings

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Where there are wings, there is my husband. Especially if they are crispy buffalo wings.

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Whoa, whoa, whoa…  wait a minute… did she just say husband? Sure did! Hi, my name is Katie and I have been on 2-month blogging hiatus. Sorry, I've been busy planning a wedding and getting MARRIED. Yep, I completely fell victim to the “if I've got free time, I must be planning” life and just couldn't find the time to dedicate to Life She Lives. Plus, I wasn't cooking anything fun. You know, trying to get that wedding bod. I suppose we all need a break now and then; the good news is that I'm back with fresh ideas, new motivation and hella delicious food to share. More on that later. Onto the wings.

Wings are to Seware what peanut butter is to jelly. If we go to a new restaurant and there are wings on the menu, you better believe we are trying them. He is quite the critic when it comes to this Football Sunday treat/pub snack/eat-any-time-of-day appetizer, claiming to have superior taste buds when it comes to identifying the best of the best. That's why we decided to master the art of the wing at home, and I have to admit that we pretty much killed it.

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What do you expect when you bite into a chicken wing? Spice, tang, moisture, and most importantly… crisp. A good buffalo wing needs to be both saucy and crispy, or it's sure to get an upturned nose from Seware.

The key to a perfectly crispy buffalo wing is to bake AND fry. We first used this method to avoid the need to fry too long, which always leaves us patting away the excess oil. But then we realized that the bake-to-fry method actually made the chicken have this perfect, mouthwatering crunch. To fry, we use a Presto FryDaddy Electric Deep Fryer because you seriously use a fraction of the oil you would use in a frying pan, and it's super easy to clean and store. It also plugs into an outlet making it convenient for outdoor use if you don't want your house to smell like fried food.

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Then there is the sauce. We do use the popular Frank's Red Hot, but we mix it with some extra ingredients to give it that nice, flavorful tang. We also cook the sauce on the stove top and only toss the chicken in it when we are good and ready to serve, rather than tossing it prior to cooking… which sometimes results in dry wings rather than saucy. If you're into sweeter wings, try tossing them in my Sweet Whiskey BBQ Sauce.

So glad I finally listened to Seware's “How about the wings?” suggestion when I asked him what recipe I should post next. He pretty much always recommends it when I'm browsing my mental recipe box; I'm guessing more for his enjoyment than my readers'.

Hope you enjoy this crowd pleaser as much as we do!

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If you're looking for other appetizer ideas, try my Tomato Bruschetta with Garlic and Basil or my Spring Rolls with Sweet and Spicy Dipping Sauce.

Perfectly Crispy Buffalo Wings


3lbs wings (~28)
2 tbsp butter
1 cup Franks Red Hot Sauce (or, 2/3 cup Frank's Red Hot Wings Sauce & 1/3 cup Frank's Red Hot Original)
2 tsp Texas Pete Hot Sauce
Juice of 1/2 lime
1 tbsp chives, chopped
1/4 tsp garlic powder
1 1/2 cups vegetable or peanut oil
Salt and pepper to taste

To Serve:
Carrot sticks
Celery sticks
Blue cheese or Ranch dressing for dipping


  1. Preheat oven to 375 degrees F convection bake.
  2. Clean and season chicken wings with salt, pepper and a pinch of garlic powder.
  3. Line seasoned wings on a wire rack on top of a baking sheet, and bake on convection for 25 minutes.
  4. While the wings are baking, melt 2 tablespoons of butter in a small saucepan on medium-low heat.
  5. Add Franks Red Hot Sauce, Texas Pete Hot Sauce, the juice of 1/2 lime and garlic powder to the saucepan and whisk. Simmer on low heat for 15-20 minutes.
  6. After the chicken bakes, heat 1 1/2 cups vegetable or peanut oil in a FryDaddy (if you are frying on your stove top, you may need more oil). Use a metal mesh cover to prevent jumping oil.
  7. Fry 8-10 wings at a time for 8-10 minutes per batch (depending on how crispy you want them to be), turning as necessary.
  8. Toss wings in hot buffalo sauce and sprinkle with chives. Serve with blue cheese or ranch dressing, carrots and celery.

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  1. The process looks simple enough, thanks for your smooth way of giving the recipe. Will try it when my non-veggie friends come over.

  2. Congrats! Being married is pretty much the best. ;) This recipe looks really delicious. It will be too spicy for me, but my hubby will love it. Thanks!

  3. I have had the worst luck with frying chicken, but these look amazing! I may have to face my fear again to make these! I wish you could taste the food in the pictures. Ugh… my mouth is watering while I’m typing.

  4. Chicken wings that aren’t crisp are disguising. I find it strange how many restaurants get them wrong. I watched an Alton brown episode where he described the need to aggressively get moisture out of the Wong. Part of his solution was to boil, and then dry them out in the fridge for a day or two to suck all the moisture out. It’s kind of like dry aging a steak a bit so that your sear is crispier – moisture is the enemy!

    The bake to dry you describe works great I suspect

  5. These look sinfully delicious! I would never have thought to bake and then fry, what a wonderful idea. This might be why I can never get anything crispy. I will definitely remember this anytime I ever bake chicken (wings, breasts, legs).

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