Ingredients:
- 2 lbs chicken wings, split at the joints, tips removed
- Oil for frying (vegetable or peanut oil is preferred)
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter
- Celery sticks (for serving)
- Blue cheese dressing (for serving)
Equipment:
- Large pot or deep fryer
- Large bowl
- Small saucepan
- Tongs
- Paper towels
Ingredients:
- 2 lbs chicken wings, split at the joints, tips removed
- Oil for frying (vegetable or peanut oil is preferred)
- 1/2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup hot sauce (like Frank’s RedHot)
- 1/4 cup unsalted butter
- Celery sticks (for serving)
- Blue cheese dressing (for serving)
Equipment:
- Large pot or deep fryer
- Large bowl
- Small saucepan
- Tongs
- Paper towels
Instructions:
- Prepare the Wings:
- In a large bowl, mix together flour, paprika, garlic powder, salt, and pepper.
- Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour.
- Refrigerate the wings for about one hour; this helps the flour coating to set.
- Fry the Wings:
- Heat oil in a large pot or deep fryer to 375°F (190°C).
- Fry the wings in batches, being careful not to overcrowd the pot. Cook for about 10 to 15 minutes per batch, or until the wings are golden brown and crisp.
- Remove the wings with tongs and drain on paper towels.
- Prepare the Buffalo Sauce:
- In a small saucepan, combine the hot sauce and butter. Cook over low heat, stirring together until the butter is melted and the sauce is well blended.
- Transfer the cooked wings into a clean large bowl, pour the sauce over the wings, and toss to coat evenly.
- Serve:
- Serve the wings hot with celery sticks and blue cheese dressing on the side.
Tips:
- Consistency of the Sauce: You can adjust the heat level by adding more or less hot sauce, or even a bit of honey for a sweet and spicy version.
- Serving Suggestions: Traditional Buffalo wings are served with blue cheese dressing, but ranch dressing is also a popular choice.
- Baking Option: For a healthier version, you can bake the wings at 400°F (205°C) for about 40 minutes or until crispy, then toss with the sauce.
Instructions:
- Prepare the Wings:
- In a large bowl, mix together flour, paprika, garlic powder, salt, and pepper.
- Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour.
- Refrigerate the wings for about one hour; this helps the flour coating to set.
- Fry the Wings:
- Heat oil in a large pot or deep fryer to 375°F (190°C).
- Fry the wings in batches, being careful not to overcrowd the pot. Cook for about 10 to 15 minutes per batch, or until the wings are golden brown and crisp.
- Remove the wings with tongs and drain on paper towels.
- Prepare the Buffalo Sauce:
- In a small saucepan, combine the hot sauce and butter. Cook over low heat, stirring together until the butter is melted and the sauce is well blended.
- Transfer the cooked wings into a clean large bowl, pour the sauce over the wings, and toss to coat evenly.
- Serve:
- Serve the wings hot with celery sticks and blue cheese dressing on the side.
Tips:
- Consistency of the Sauce: You can adjust the heat level by adding more or less hot sauce, or even a bit of honey for a sweet and spicy version.
- Serving Suggestions: Traditional Buffalo wings are served with blue cheese dressing, but ranch dressing is also a popular choice.
- Baking Option: For a healthier version, you can bake the wings at 400°F (205°C) for about 40 minutes or until crispy, then toss with the sauce.