Buffalo Wings

Instructions

1. 1

   Pat the chicken wings completely dry with paper towels — this is critical for achieving crispy skin. In a large bowl, combine the baking powder, kosher salt, garlic powder, onion powder, and black pepper. Add the wings and toss until every piece is evenly coated.

2. 2

   Place the coated wings on a wire rack set over a baking sheet and refrigerate uncovered for at least 30 minutes, or up to 8 hours. This drying step draws out additional moisture and helps the skin crisp dramatically during frying.

3. 3

   Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 375°F on an instant-read thermometer. Set a clean wire rack over a fresh baking sheet lined with paper towels nearby.

4. 4

   Working in 2 to 3 batches to avoid crowding, carefully lower the wings into the hot oil using tongs. Fry for 10 to 12 minutes per batch, turning occasionally, until the wings are deep golden brown and cooked through with an internal temperature of 165°F. Transfer to the prepared wire rack and allow the oil to return to 375°F between batches.

5. 5

   While the wings fry, prepare the Buffalo sauce. In a small saucepan over low heat, melt the butter completely. Whisk in the Frank's RedHot sauce, white vinegar, Worcestershire sauce, and cayenne pepper until fully combined and smooth. Keep warm over the lowest heat setting.

6. 6

   Transfer all the fried wings to a large mixing bowl. Pour the warm Buffalo sauce over the wings and toss vigorously with tongs until every wing is thoroughly and generously coated.

7. 7