Super Bowl Worthy Buffalo Wings

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Superbowl Worthy Buffalo Wings

I love the Super Bowl for one reason, okay maybe two. I mostly enjoy eating appetizers, bean dips, crackers and cheese, guacamole. It also gives me the perfect excuse to make Super Bowl Worthy Buffalo Wings. It is simply a match made in Heaven-hot wings and football. Don’t get me wrong, I make them other times also, but I feel justified eating them during the Super Bowl.

The Strongman (aka my husband) loves anything buffalo flavored. We go through a lot of Frank’s Red Hot Sauce at our house.  It is just really addicting. I like the buffalo flavor best. When I make Super Bowl Worthy Hot Wings for him, I achieve goddess status, which is really what I’m going for in life.

Of course, it is traditional to serve with blue cheese dressing and celery sticks. I also really like it with ranch dressing, so if you don’t like blue cheese, go this route.

The breading gives it just the right amount of crispiness. Refrigerating the wings with the flour mixture helps to adhere the coating to the wing.   Have you ever ended up with a bunch of burned breading floating around in the oil and the meat has gone naked? Refrigerating will avoid that terrible ending.

I refuse to fry in my house.  I don’t care if it is 7 degrees outside. I will go outside to fry food. I HATE the smell of frying. I stand out on my deck, freezing my buns off (notice the snow in the background of my picture?) to avoid that smell.  Sometimes I use my Fry Baby, sometime I just use the burner on my grill and do it the old fashioned way. The Fry Baby is great because it requires no effort to keep the oil at the right temperature, but it does require more oil. Either way, it is worth it to eat these addicting buffalo wings.

Super Bowl Worthy Buffalo Wings

Rating: 51

Prep Time: 45 minutes

Cook Time: 20 minutes

Super Bowl Worthy Buffalo Wings


  • For the Wings
  • 20 chicken wings (approximately)
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Oil for frying
  • For the Sauce
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup Frank's Red Hot Buffalo Sauce
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder


  1. In a shallow dish mix flour, paprika, cayenne and salt. Roll wings in flour mixture until coated. Place on foil or parchment lined sheet pan. Cover and refrigerate for 60-90 minutes. (This step is crucial because it help to adhere the coating to the wing.)
  2. Heat oil to 375
  3. While oil is heating mix hot sauce, butter, garlic and pepper in a medium size bowl
  4. Fry wings in batches until crispy, browned and cooked through, approximately 3-5 minutes.
  5. Remove from oil, allowing excess oil to drip off. Immediately toss in hot sauce mixture and serve.

Recipe Source: The Recipe Box (I think it originally came from, but can’t remember for sure.)

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