There are few dishes that pack as much bold flavor and crowd-pleasing power as Restaurant-Style Buffalo Chicken Wings. With a crispy, golden exterior and that iconic balance of buttery heat and zesty tang, these wings always take center stage at gatherings or game nights. Whether you’re new to homemade wings or perfecting your technique, this recipe delivers that authentic pub flavor straight from your own kitchen—fiery, messy, and too delicious to resist!

Ingredients You’ll Need

Restaurant-Style Buffalo Chicken Wings Recipe - Recipe Image

Ingredients You’ll Need

The magic of Restaurant-Style Buffalo Chicken Wings comes from a handful of straightforward, but oh-so-critical, ingredients. Each one brings something special, whether it’s crunch, color, or that tingling spicy kick—so gather them all and taste why this combo just works!

All-purpose flour: This creates a light coating that crisps up beautifully in the oil, giving your wings that signature crunch.
Ground paprika: Adds a smoky undertone and a lovely reddish hue to the crisp crust.
Cayenne pepper: Essential for that unmistakable heat—adjust to your own spice-loving preference!
Salt: Pulls all the flavors together while keeping the coating balanced and savory.
Chicken wings: The star of the dish—fresh, meaty wings soak up all the flavor and crisp up perfectly.
Vegetable oil: Frying in enough oil ensures even, golden color and crunch on every wing.
Butter: Melted into the hot sauce, it brings silky richness and mellows the spicy kick.
Hot sauce: Frank’s RedHot is classic, but your favorite brand will bring the iconic tang and color.
Ground black pepper: A pinch adds gentle warmth and completes the flavor balance in the sauce.
Garlic powder: A secret weapon that adds a hint of savory depth to the fiery sauce.

How to Make Restaurant-Style Buffalo Chicken Wings

Step 1: Mix Your Seasoned Flour

Start by whisking the flour, paprika, cayenne pepper, and salt in a large bowl. This simple blend builds the foundation for the crunchy coating and ensures every bite of those chicken wings bursts with the perfect mix of heat and flavor.

Step 2: Dredge and Chill the Wings

Toss the chicken wings in your seasoned flour mixture, making sure they’re evenly coated. Arrange the wings in a single layer in a glass baking dish, then cover and pop them in the refrigerator for up to an hour and a half. This chilling step locks in the coating, which is the secret behind truly crispy Restaurant-Style Buffalo Chicken Wings.

Step 3: Prepare Your Frying Oil

Pour enough vegetable oil into a deep skillet to reach about an inch in depth. Heat the oil to a sizzle-worthy 375 degrees F—hot enough to crisp, but not burn. Don’t rush this part! A kitchen thermometer is your best friend to maintain that perfect temperature.

Step 4: Make the Buffalo Sauce

While the oil heats, melt the butter with hot sauce, ground black pepper, and a pinch of garlic powder in a small saucepan over low heat. Stir constantly until the butter blends seamlessly with the hot sauce. This lush, fiery sauce holds every bit of that signature Restaurant-Style Buffalo Chicken Wings flavor.

Step 5: Fry the Wings

Gently place the chilled, dredged wings in the hot oil. Don’t overcrowd the pan—work in batches if needed. Fry for about 10 to 15 minutes, turning occasionally, until they reach that irresistible golden brown crispiness. Let the wings drain on paper towels or a wire rack to keep them crunchy.

Step 6: Coat with Buffalo Sauce

Transfer the wings to a serving platter and drizzle with your warm homemade buffalo sauce. If you like your Restaurant-Style Buffalo Chicken Wings fully coated, toss the wings and sauce together in a large bowl right before serving. Be generous—the more sauce, the better!

How to Serve Restaurant-Style Buffalo Chicken Wings

Garnishes

A sprinkle of chopped parsley or freshly sliced green onions adds a pop of color against the deep red sauce and hints at some freshness. For extra flair, toss a few celery leaves on the plate, squeeze some lemon wedges for zing, or serve with cooling ranch or blue cheese dip—classic accompaniments for Restaurant-Style Buffalo Chicken Wings.

Side Dishes

Keep things classic with celery sticks and carrot batons—these crunchy, cool veggies are made for scooping up extra sauce. If you want to round out the meal, pair the wings with golden fries, potato wedges, or a crisp green salad. When serving Restaurant-Style Buffalo Chicken Wings, you can’t go wrong with shareable, dippable sides.

Creative Ways to Present

Line a platter with parchment paper, pile the wings high, and drizzle extra sauce over the top for dramatic effect. Serve individual servings in mini baskets for a “restaurant at home” vibe, or offer toothpicks and mini cups of dipping sauce for party-friendly snacking. However you present them, Restaurant-Style Buffalo Chicken Wings always steal the show when you let people grab, dip, and devour.

Make Ahead and Storage

Storing Leftovers

Store any leftover wings in an airtight container in the fridge for up to three days. If possible, keep the wings and sauce separate, especially if you’re planning on reheating—which helps preserve both the crispy coating and that buttery heat.

Freezing

Restaurant-Style Buffalo Chicken Wings freeze beautifully! Let the wings cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to three months. Thaw overnight in the refrigerator before reheating.

Reheating

For the crispiest results, reheat your wings in a 375 degrees F oven on a wire rack set over a baking sheet. Ten to fifteen minutes should do the trick—just until they’re hot, sizzling, and the skin is back to crunchy. Toss or drizzle with sauce again if needed and dig in.

FAQs

Can I bake these wings instead of frying them?

Absolutely! For slightly lighter Restaurant-Style Buffalo Chicken Wings, arrange the dredged, chilled wings on a greased baking rack set over a sheet pan, and bake at 425 degrees F for about 35-40 minutes, flipping halfway. They’ll still crisp up nicely and be delicious once sauced.

What’s the best hot sauce for Buffalo wings?

Frank’s RedHot is classic—it brings just the right tang and heat for truly authentic Restaurant-Style Buffalo Chicken Wings. But feel free to use your favorite brand, or try mixing two for extra complexity.

Can I make these wings less spicy?

Definitely! Adjust the amount of cayenne pepper in your coating and use a milder hot sauce, or add a touch more butter to mellow out the finished sauce. This way, everyone can enjoy these wings—spicy friends and spice-shy folks alike!

How do I keep the coating from falling off?

That chill time in the fridge after dredging is key! It really helps the flour mixture adhere to the wings, resulting in that signature Restaurant-Style Buffalo Chicken Wings crunch without losing any coating during frying.

Can I double the recipe for a crowd?

Yes—just multiply the ingredients as needed and fry in batches to avoid crowding the pan. The more, the merrier when it comes to Restaurant-Style Buffalo Chicken Wings, especially at parties or game-day feasts!

Final Thoughts

Nothing kicks off a celebration or comforts a weeknight like a big platter of homemade Restaurant-Style Buffalo Chicken Wings. Now that you know the tricks to get them crispy, saucy, and irresistibly tasty, gather your favorite people and serve up a classic. Trust me—these wings will disappear in a flash!