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  • Writer's pictureJust a Tad Salty


This has been my recipe for Buffalo Chicken Wings for the past twelve years, or so. My nieces and nephews always requested for this when I would be home and visited them. It was always a hit and has become a go-to dish when we got together to catch up on each other, for special occasions, or for when we just wanted to hang out. Give it a try. It is another recipe you will keep.



12 chicken wings

½ cup all-purpose flour

½ teaspoon garlic powder

¼ to ½ teaspoon cayenne pepper (depending on your heat preference)

¼ teaspoon salt

½ teaspoon paprika

Oil for deep frying (I use Rice Bran oil)

1/3 cup butter

3 to 4 Tablespoons of hot sauce (depends on your heat preference)

Freshly ground pepper for seasoning



In a bowl combine all-purpose flour, garlic powder, cayenne pepper, salt and paprika.

Transfer flour mixture in a clean plastic bag.

Place chicken wings in plastic bag, shake to coat chicken wings with flour mixture evenly.

Conversely, you can just place chicken in the bowl of flour mixture to dredge or coat the chicken wings.

Let the chicken wings marinate for at least 30 minutes.

When ready, heat oil in a deep fryer to at least 350 degrees Fahrenheit.

While waiting for the oil to heat, in a small saucepan on low to medium heat, melt the butter. Once butter is melted, add the hot sauce and season with freshly ground black pepper. Whisk to fully combine. Transfer to a bowl and set aside.

Once oil is ready, fry the chicken wings for at least 10 to 12 minutes, or until cooked and golden brown in color.

Remove chicken wings from the fryer and transfer to bowl of butter mixture.

Toss chicken wings until coated with butter mixture.

Served hot and enjoy!

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