Buffalo Wings
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.
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."
