Crispy Double-Dredged Buffalo Wings with Crystal Hot Sauce
Crispy fried chicken wings with a double coating technique that creates an extra crunchy exterior. The wings are dredged in seasoned flour and refrigerated to help the coating adhere, then deep-fried until golden. Tossed in a blend of melted butter, Crystal hot sauce, and Frank's RedHot for that classic Buffalo tang with a Louisiana twist. Perfect for game day, tailgating, or any casual gathering where finger foods shine.
Ingredients
- 4 pounds chicken wings, cut into pieces, wing tips removed
- 2 cups all purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons smoky paprika
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon onion powder
- 6 cups peanut or canola oil, for frying
- ½ cup butter, melted
- ½ cup Crystal hot sauceLouisiana hot sauce1:1flavor
similar vinegar-based heat level
- ½ cup Frank's hot sauce
Instructions
- 1
Cut chicken wings into two pieces and remove the wing tips
- 2
Mix flour with garlic powder, smoky paprika, salt, pepper, and onion powder
- 3
Dip chicken wings into the flour mixture to coat thoroughly
- 4
Cover coated wings and refrigerate for at least 1 hour and no more than 24 hours
- 5
Heat oil to 350 degrees in fryer or deep sauce pan
- 6
Deep fry wings for 13 minutes, working in batches to avoid crowding
- 7
Mix melted butter with both hot sauces and heat while wings cook
- 8
Remove wings from oil and drain on paper towels or wire rack for about 1 minute
- 9
Toss drained wings in hot sauce mixture and serve immediately
Tips
Don't skip the refrigeration step - it helps the flour coating stick better during frying and creates a crispier texture.
Work in batches when frying to maintain oil temperature and prevent wings from sticking together.
Adjust sauce amount to taste - use less for milder wings or serve sauce on the side for individual preference.
Good to Know
Refrigerate leftover wings up to 3 days. Reheat in 400°F oven for 8-10 minutes to restore crispiness.
Wings can be coated and refrigerated up to 24 hours before frying. Sauce can be made 2 days ahead and reheated.
Serve immediately while hot and crispy. Provide plenty of napkins and celery sticks if desired.
Common Mistakes
Don't overcrowd the fryer to avoid temperature drops and soggy wings
Don't skip draining time to avoid diluting the sauce with excess oil
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
similar vinegar-based heat level
FAQ
Can I bake these wings instead of frying?
Yes, bake at 425°F for 45-50 minutes, flipping halfway through. They won't be as crispy but still delicious.
How long will leftover wings keep?
Refrigerate up to 3 days. Reheat in a 400°F oven for 8-10 minutes to restore some crispiness.
Can I freeze the coated wings before cooking?
Yes, freeze coated wings up to 2 months. Fry directly from frozen, adding 2-3 extra minutes to cooking time.