Buffalo Wings
Ingredients
- • 1000 g chicken wings
- • 60 g all-purpose flour
- • 5 g paprika
- • 3 g garlic powder
- • 2 g cayenne pepper
- • 6 g salt
- • 1 sprinkle black pepper to taste
- • 1000 ml vegetable oil for frying
- • 60 g butter
- • 120 ml hot sauce (Frank's RedHot preferred)
- • 15 ml white vinegar
- • 5 ml Worcestershire sauce
- • 4 stalks celery sticks
- • 120 ml ranch or blue cheese dressing
Instructions
- 1
Pat the chicken wings completely dry with paper towels and separate into drums and flats if whole.
- 2
In a large bowl, mix flour, paprika, garlic powder, cayenne pepper, and salt. Toss wings in the flour mixture until evenly coated.
- 3
Heat oil in a deep fryer or heavy pot to 375°F (190°C). The oil should be at least 3 inches deep.
- 4
Working in batches, fry wings for 10-12 minutes until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack.
- 5
While wings are frying, prepare the Buffalo sauce: In a saucepan over medium heat, melt butter and mix in hot sauce, vinegar, and Worcestershire sauce. Whisk until combined and keep warm.
- 6
Once all wings are fried, place them in a large bowl and pour the warm Buffalo sauce over them. Toss thoroughly to coat every wing.
- 7
Serve immediately with celery sticks and ranch or blue cheese dressing on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect Buffalo wings is double-coating them - first in the seasoned flour, then in the sauce after frying. For extra crispy wings, let them rest on a wire rack for 5 minutes between frying and saucing. Adjust the heat level by using more or less cayenne in the coating and choosing a milder or hotter hot sauce."
