Spicy Fried Chicken Wings

Spicy Fried Chicken Wings are made with a crispy buttermilk batter and a kick of heat from hot sauce and cayenne. Easy, bold, and better than takeout. Ready in just 30 minutes!

Crispy on the outside, juicy on the inside, and loaded with just the right amount of heat, these Spicy Fried Chicken Wings are the ultimate indulgence for any spice lover.

I’ve tested a lot of fried chicken recipes over the years. Different batters, dredges, spice levels, methods. These spicy wings hit the sweet spot for me.

They’re bold but not overcomplicated. The batter fries up crispy without slipping off. And that cayenne and hot sauce combo gives the kind of slow, creeping heat I love.

These Spicy Fried Chicken Wings hit that rare balance of easy and exciting. The crunch is real. The spice is customizable. And the recipe doesn’t ask too much of you.

Whether you’re cooking for friends or just yourself, this one delivers.

Next steps? Make them. Eat them. Save the recipe. Share it if you loved it. Then try one of the variations, or start planning what you’ll dip them in next.

Serve them up alongside Lemon Pepper Wings, Korean Chicken Wings, and Buffalo Bacon Wrapped Chicken Wings for an epic wing night!

Why You'll Love This Recipe

• You want crispy wings without a long marinade or double-frying.
• The batter holds up well and doesn’t slide off.
• The spice is adjustable. Keep it mild or make them fiery.
• You can make a lot of wings quickly.
• Perfect for game day, parties, or a weeknight dinner.
• You likely have the ingredients already.
• It’s easy to scale for a crowd.
• Way better than store-bought frozen wings.
• They reheat surprisingly well in the oven or air fryer.
• It’s just a fun, satisfying recipe that works.

Ingredients

• Chicken Wings: You need 3 pounds of chicken wings for this recipe. If you're using frozen wings, then thaw them safely first.
• Buttermilk: for that perfect moisture and tang.
• Hot Sauce: Use your favorite variety. I use Frank's original.
• Cayenne pepper: You can substitute chili powder or chili flakes.
• Flour: To thicken the buttermilk batter and get the chicken wings nice and crispy.
• Garlic Powder and Salt: For more seasoning flavor.
• Oil: For frying. I use vegetable oil.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this fried chicken wings recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Pat the chicken wings dry with paper towels and set aside.

Stir half of the flour (1 cup) with the cayenne, garlic powder and salt in a bowl.

In another bowl, stir the remaining flour (1 cup) with the buttermilk and hot sauce. Be sure to mix it well so that there are no lumps in the batter. The batter should drip slowly from the spoon, if it's too runny, stir in a little more flour.

Coat the chicken wings in the flour mixture, then in the wet batter. Repeat with all the wings.

Heat 2-3 inches of oil to 375°F (190°C) in a deep pot or fryer.

Cook the chicken wings in batches. Use tongs or a metal slotted spoon to carefully place the wings into the hot oil. Fry for 5 minutes, then use the tongs to turn each wing over and fry for a further 5 minutes, or until golden brown and cooked through.
When done, the meat should register 165°F in the thickest part using a digital thermometer.

Remove each cooked wing and drain on a plate lined with paper towels to absorb excess oil.

Sauces to Serve with Your Fried Wings

Dipping sauces take wings to the next level! Try some of these:

1. Ranch Dip: This classic dipping sauce is a crowd-pleaser and pairs well with the mild flavors of chicken wings.
2. Blue Cheese Dressing: Another classic option, blue cheese dressing is a tangy and creamy accompaniment that adds a flavorful contrast to the spiciness of the wings.
3. Honey Mustard Sauce: This sweet and tangy sauce offers a delicious flavor that complements the crispy texture of the wings.
4. BBQ Sauce: The smoky and slightly sweet taste of BBQ sauce is a great match for the savory flavor of fried chicken wings. Our favorite is good ol' Bullseye.
5. Buffalo Sauce: If you're looking for an extra kick of heat, a spicy buffalo sauce made with hot sauce, butter, and vinegar is the perfect choice.
6. Garlic Parmesan Sauce: A rich and creamy garlic parmesan sauce made with butter, garlic, and parmesan cheese is a tasty dipping option that adds a touch of indulgence to the wings.
7. Lime Crema: This zesty creamy sauce is a great contrast to the spicy fried chicken wings.

Serving Suggestions

1. With a side of ranch or blue cheese dressing.
2. Serve over waffles for a spicy brunch twist.
3. Pile on top of coleslaw in a bowl, or try it with copycat KFC Macaroni Salad.
4. Toss in Buffalo or honey hot sauce after frying.
5. Cool them down with mild Wingstop Ranch, Donair Sauce, or Greek Tzatziki Sauce.
6. Serve with celery and carrot sticks.
7. Add to a slider bun with pickles and slaw.
8. With a side of fries or wedges.
9. Over rice or grits for a more filling meal.
10. With cornbread and hot honey or hot maple syrup.
11. With a simple vinegar slaw to cut the heat.

Storage, Freezing, and Make-Ahead Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Let them cool completely. Wrap tightly and freeze for up to 2 months.
• Reheating: Bake at 375°F for 10–12 minutes or reheat in an air fryer at 350°F for 5–7 minutes.
• Make-ahead: You can batter the wings a few hours ahead and keep them covered in the fridge. Don’t fry too far in advance or they’ll lose crispness.

📖 Recipe

Battered Spicy Fried Chicken Wings

Spicy Fried Chicken Wings are made with a crispy buttermilk batter and heat from hot sauce and cayenne. Easy, bold, and ready in 30 mins.

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Course: Appetizer

Cuisine: American

Keyword: deep fried chicken wings, spicy wings

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 450kcal

Author: Kate | You Say Potatoes

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Equipment

• bowls
• Pot
• Tongs

Ingredients

• 3 pounds chicken wings
• 2 cups all-purpose flour
• 3 teaspoons cayenne pepper
• 1 tablespoon garlic powder
• 2 teaspoons salt
• ¾ cup buttermilk
• 3 tablespoons hot sauce I use Frank's
• vegetable oil for frying

Instructions

• Pat the chicken wings dry with paper towels and set the wings aside.
• Stir half of the flour (1 cup) with the cayenne, garlic powder and salt in a bowl.
• In another bowl, mix the remaining flour (1 cup), buttermilk and hot sauce.
• Be sure to mix it well so that there are no lumps in the batter. The batter should drip slowly from the spoon, if it's too runny, stir in a little more flour.
• Coat the chicken wings in the flour mixture, then in the buttermilk batter. Repeat with all the wings.
• Heat 2-3 inches of oil to 375°F (190°C) in a deep pot or fryer.
• Cook the chicken wings in batches. Use tongs or a metal slotted spoon to carefully place the wings into the hot oil. Fry for 5 minutes, then use the tongs to turn each wing over and fry for a further 5 minutes, or until golden brown and cooked through.
• When done, the meat should register 165°F in the thickest part using a digital thermometer.
• Remove each cooked wing and drain on a plate lined with paper towels to absorb excess oil.

Tried this recipe?Head down to the comments and give it a star rating!

Nutrition

Calories: 450kcal | Carbohydrates: 35g | Protein: 28g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1070mg | Potassium: 322mg | Fiber: 2g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.