There’s something undeniably satisfying about a plate piled high with deep fried hot chicken wings. It’s the crunch as you bite in, the juicy, tender meat inside, and that glorious spicy sauce that clings to every nook and cranny. Whether it’s game day, a weekend get-together, or just a craving for something bold and spicy, these wings are the answer.

I’ve made a lot of chicken wings in my time, and while I love a good baked or air-fried version, nothing quite compares to the magic of deep frying. It gives the wings that restaurant-style crispness that holds up beautifully under the rich, spicy sauce. And the best part? You don’t need to be a pro to pull it off at home. With a few simple tips and the right method, you’ll be making wings that rival your favorite takeout joint.

This recipe is my go-to when I want that classic Buffalo-style flavor with a little homemade flair. The wings are seasoned, dredged in a light flour coating, and fried to golden perfection. Then, they’re tossed in a buttery hot sauce that’s just the right mix of fiery, tangy, and a little sweet (if you want it). You can even tweak the heat level depending on who you’re feeding — more cayenne for spice lovers, or a touch of honey to mellow things out.

Let’s get into it, because once you try these wings, you’ll be making them again and again!

this recipe

Ingredients You’ll Need

Before you start, make sure you have everything on hand. This recipe keeps things simple, but each ingredient plays an important role.

For the Chicken Wings:

• 2 pounds chicken wings, split at the joints and tips removed

• 1 cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• Oil for deep frying

For the Hot Sauce:

• ½ cup hot sauce (I love Frank’s RedHot for that classic flavor)

• ¼ cup unsalted butter

• 1 tablespoon honey or brown sugar (optional, for a hint of sweetness)

• ½ teaspoon cayenne pepper (adjust to your spice preference)

STEP 1: Prep the Chicken Wings

Start by patting the chicken wings dry with paper towels. This might seem like a small step, but it’s important. Removing as much moisture as possible helps the flour coating stick better and reduces splatter when the wings hit the hot oil.

If you haven’t already, separate the wings into flats and drumettes, and discard the wing tips or save them for making stock later.

STEP 2: Season and Dredge

In a mixing bowl, combine your flour with the paprika, garlic powder, onion powder, salt, and black pepper. This mixture not only helps crisp up the wings but adds layers of flavor to every bite.

Take each wing and dredge it in the flour mixture, making sure it’s well coated. Then give it a gentle shake to remove any excess. Lay the wings on a tray or plate and let them rest for about 10–15 minutes. This little pause helps the coating adhere better and leads to a crispier crust when fried.

STEP 3: Heat the Oil

While the wings are resting, go ahead and heat your oil. You can use a deep fryer or a heavy-bottomed pot (like a Dutch oven). Heat the oil to 350°F (175°C). If you don’t have a thermometer, it’s worth getting one — temperature control is key when deep frying.

You want enough oil so the wings can float and cook evenly. Avoid overcrowding the pot; frying in batches works best.

STEP 4: Fry the Wings

Carefully lower a few wings at a time into the hot oil. Don’t overcrowd — it’ll drop the oil temperature and lead to soggy wings (and no one wants that). Fry for 8 to 10 minutes, or until they’re golden brown and crispy.

If you’re unsure whether they’re cooked through, use a meat thermometer to check — the internal temp should hit 165°F (74°C).

Once done, remove the wings with a slotted spoon or tongs and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain.

Now that we’ve got those golden, crispy wings out of the fryer, it’s time to make the real magic happen — the sauce. This hot sauce mixture is buttery, fiery, and coats the wings perfectly without making them soggy. And if you’re like me and love that little touch of sweetness with your heat, the honey (or brown sugar) addition is a must.

But before we jump into that sauce pan, let’s take a quick moment to talk about how to keep those wings crispy even after tossing them in sauce — because that’s the real trick to making deep fried wings at home taste like the ones from your favorite wing spot.

STEP 5: Make the Hot Sauce

While your wings are draining and resting, start working on the sauce. Grab a small saucepan and place it over low heat. You don’t want to boil anything here — just melt and blend.

Toss in the butter first and let it melt slowly. Then add your hot sauce of choice (Frank’s RedHot is classic, but use what you love), the optional honey or brown sugar for a little sweetness, and cayenne pepper to give it that signature kick.

Stir the sauce until everything is fully combined and warmed through. It should be smooth, slightly thickened, and smell incredible. Keep it warm while you move on to the final step.

STEP 6: Toss the Wings in Sauce

Now for the fun part — tossing those beautifully crispy wings in your spicy sauce.

Transfer the hot, fried wings into a large mixing bowl. Pour the warm sauce over the top and toss until the wings are evenly coated. You can do this with tongs or shake the bowl gently while rotating the wings. Make sure every wing gets its fair share of that buttery heat.

Serve them immediately while they’re still crispy and piping hot. And don’t forget the classic sides — celery sticks, carrot sticks, and a generous helping of ranch or blue cheese dressing.

Tips for Extra Crispy Deep Fried Wings

If you’re already drooling just thinking about biting into that crispy, saucy wing — hold tight. These tips will make sure every batch comes out with that perfect crunch.

1. Double-Fry for Maximum Crunch

Want wings that stay crispy even under sauce? Double frying is your secret weapon.

Here’s how: Fry the wings once, as instructed, then let them rest on a wire rack for 5–10 minutes. Bring the oil back up to 350°F, then fry them again for 2–3 more minutes. This second fry crisps up the coating even more and helps seal in the juiciness.

2. Don’t Skip the Resting Time After Coating

Letting the dredged wings rest before frying might seem like a “why bother?” step, but it really does help the flour adhere better, creating a crust that won’t just fall off in the oil.

3. Use a Thermometer — Seriously

Temperature matters when deep frying. Too hot, and the outside burns before the inside cooks. Too cold, and the wings get greasy. A thermometer keeps you right in that sweet spot — aim for 350°F and adjust the heat as needed between batches.

4. Toss in Sauce Just Before Serving

Don’t let your wings sit too long in the sauce — toss and serve! The longer they sit, the more the sauce soaks into the crust and softens it. Toss them last, serve them hot, and enjoy that texture contrast.

5. Customize the Heat Level

This sauce brings a nice level of heat, but you can definitely adjust it. More cayenne if you like it hot-hot, or skip it altogether if you’re serving a crowd that prefers mild spice. The honey or brown sugar helps balance the heat, so feel free to play with those ratios until it’s just right for your taste.