Classic Buffalo Wings

5 from 11 reviews


  • 1 kilo chicken wings
  • 1 cup flour for dredging
  • 1 tsp salt
  • 1/2 tsp pepper
  • oil for frying

buffalo sauce

  • ¼ cup hot sauce (preferably frank’s)
  • ¼ stick of butter
  • 2 tbsp white vinegar

creamy garlic dip

  • 1 cup sour cream
  • 4 cloves garlic, minced
  • salt and pepper to taste


  1. Make the Creamy Garlic Dip: Combine sour cream, garlic, salt and pepper, mix well and set aside in the fridge. Prepare the dipping sauce ahead of time to give the ingredients a chance to marry each other’s flavor.
  2. In a plate, combine the flour, salt, and pepper and mix well. Set Aside.
  3. Wash chicken wings and let dry.
  4. Dredge with the seasoned flour one by one until coated.
  5. Heat -oil in a wok/pan and fry chicken wings until golden brown.
  6. Combine the hot sauce, butter, and vinegar in a large bowl and mix well. You can increase or decrease the measurement of the hot sauce depending on the level of spiciness that you prefer.
  7. Coat each chicken wing with hot sauce mixture. You can brush it OR put into a container and shake — -just make sure you coat each one.
  8. Serve with steaming hot rice and celery sticks or carrot sticks on the side