Buffalo Chicken Wings
Jump to recipeIngredients
- 3 pounds chicken wings (1.4 kg), separated into flats and drumettes
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (1 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1/2 teaspoon paprika (1 g)
- vegetable oil for frying, about 2 quarts (1.9 liters)
- 1/2 cup hot sauce such as Frank's RedHot (120 ml)
- 6 tablespoons unsalted butter (85 g)
- 1/2 teaspoon Worcestershire sauce (2.5 ml)
- 1/4 teaspoon cayenne pepper (0.5 g)
- blue cheese dressing for serving
- celery stalks for serving
Instructions
- 1
Pat the chicken wings completely dry with paper towels, as moisture prevents proper crisping. Combine salt, black pepper, garlic powder, and paprika in a small bowl and season the wings evenly on all sides.
- 2
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C), using a thermometer to ensure accuracy. The oil should reach this temperature 10-15 minutes after turning on heat.
- 3
Working in batches to avoid overcrowding, carefully place wings into the hot oil and fry for 10-12 minutes until the skin is golden brown and crispy and internal temperature reaches 165°F (74°C) when measured at the thickest part.
- 4
Transfer the fried wings to a paper towel-lined plate and let cool for 2-3 minutes to drain excess oil.
- 5
While wings fry, combine hot sauce, butter, Worcestershire sauce, and cayenne pepper in a small saucepan over medium-low heat. Stir constantly for 2-3 minutes until the butter melts completely and the sauce is smooth and fully combined.
- 6
Place the fried wings in a large bowl and pour the hot sauce mixture over them. Toss quickly and continuously for 1-2 minutes until all wings are evenly coated, using two spoons or tongs to ensure thorough coverage.
- 7
Transfer the sauced wings to a serving platter and serve immediately while hot, alongside blue cheese dressing in a small bowl and fresh celery stalks for dipping and cooling.