Crispiest Buffalo Chicken Wings
These crispy buffalo chicken wings are everything you love about classic bar wings: extra crunchy on the outside, juicy on the inside, and perfectly coated in a buttery, tangy buffalo sauce. A quick brine keeps the meat tender, while a vodka-infused batter ensures the ultimate shatter-crisp coating. Served with carrot sticks, celery, and your favorite dip, they’re crunchy to the last bite.
Tasty Team
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
15 minutes
15 min
Cook Time
35 minutes
35 min
Ingredients
for 4 servings
Chicken:
- 3 cups cold water
- ¼ cup kosher salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon black pepper
- 4 garlic cloves, smashed
- 2 lb chicken wings
- 4 cups canola oil
Batter:
- 1 ¼ cups cold water
- 1 cup all-purpose flour
- 1 cup potato starch
- ½ cup vodka
Buffalo Sauce:
- ½ cup hot sauce
- 1 tablespoon honey
- 1 stick (1/2 cup) unsalted butter, cold and cut into cubes
Additional Ingredients:
- carrot stick
- celery stick
- ranch or blue cheese dressing
Preparation
- Make the chicken: Whisk together the cold water, salt, vinegar, sugar, pepper, and garlic in a large bowl until dissolved, about 1 minute. Submerge the wings. Cover and refrigerate for at least 2 hours but preferably overnight.
- Remove the wings from the brine, and pat completely dry with paper towels.
- In a heavy-bottomed pot or Dutch oven, heat the canola oil over medium-high heat to 350°F (180°C).
- Make the batter: Whisk together the cold water, flour, potato starch, and vodka until smooth.
- Working in batches, dip the wings into the batter, letting excess drip off for 2–3 seconds. Carefully lower the wings into the hot oil. Fry until golden brown and very crispy, and the internal temperature reads 165°F, 8–10 minutes, turning halfway through the cook time. Transfer the wings to a wire rack set over a baking sheet to drain.
- Make the buffalo sauce: Cook the hot sauce and honey in a small saucepan over low heat, whisking constantly, until warm, 1–2 minutes. Add the butter cubes a few at a time, and cook, whisking constantly, until fully melted and the sauce looks glossy and thickened, about 3 minutes.
- Transfer the fried wings to a large bowl. Pour the warm buffalo sauce over, and toss until the wings are evenly coated and shiny.
- Serve with carrot sticks, celery sticks, and your favorite dressing or dip.
- Enjoy!
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