Buffalo Chicken Wings

Crispy, spiced chicken wings drenched in a tangy, buttery hot sauce create the ultimate crowd-pleasing appetizer that's impossible to resist. The quick 40-minute cook time means you can have these game-day favorites ready faster than you'd expect, with perfectly rendered skin and tender meat beneath. Make these whenever you need a reliable starter that'll disappear from the plate in minutes.

Ingredients

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

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.

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.

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.

Transfer the fried wings to a paper towel-lined plate and let cool for 2-3 minutes to drain excess oil.

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.

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.

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.