Authentic Buffalo Wings

READY IN: 40mins




  • Mix the flour, salt, pepper, and cayenne in a large bowl.
  • Run a whisk through the mixture to make it light and fluffy.
  • Take the wings and dredge them through the flour mixture.
  • Set dredged wings aside as you finish dredging all pieces.
  • When you see moisture seeping through the breading, dredge them again.
  • Heat the cooking oil to 350F in a large cast iron fryer.
  • You will want enough oil to have the wings completely submerge when you place them in the oil.
  • Dredge your wings one last time and fry in batches of ten to fifteen wings to an internal temp of 180°F.
  • Drain wings on a paper towel, or if you can get one, a grocery store PAPER bag to remove excess oil.
  • Mix two sticks of melted butter with two cups of Frank's RedHot Hot Sauce or Louisiana Hot Sauce.
  • Heat the mixture to a slow simmer.
  • Put your wings in a few at a time, and coat well with the hot sauce mixture.
  • Serve immediately with bleu cheese or ranch dipping sauce and celery and carrot sticks.
  • ENJOY!