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Crispy Buffalo Chicken Wings

These chicken wings are deep-fried until golden and crispy, then coated in a tangy, spicy buffalo sauce. The process involves frying the battered wings to achieve a crackling skin, followed by tossing in a buttery, hot sauce for a sticky, flavorful finish. The final dish offers a satisfying crunch paired with tender, juicy meat inside.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings preferably fresh and skin-on
  • 1 cup all-purpose flour for coating the wings
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup hot sauce like Frank’s RedHot
  • 2 tbsp unsalted butter melted
  • 1 tbsp vinegar apple cider or lime juice
  • 1 tsp garlic powder
  • 2 stalks celery sticks for serving
  • to taste salt and pepper for seasoning

Equipment

  • Deep Fryer or Large Pot
  • Tongs
  • Bowl
  • Paper towels
  • Saucepan

Method
 

  1. Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, which helps prevent splattering during frying.
  2. In a large bowl, combine the flour, salt, and black pepper. Toss the wings in the flour mixture until evenly coated; this creates a crispy exterior once fried.
  3. Heat the oil in a deep fryer or large pot over medium-high heat until it reaches about 350°F (175°C).
  4. Carefully lower the coated wings into the hot oil using tongs, making sure not to overcrowd the pan. Fry in batches if necessary.
  5. Fry the wings for about 10-12 minutes, or until they turn deep golden brown and crispy, listening for the sizzle and watching for bubbling around the wings.
  6. Use tongs to transfer the fried wings onto a plate lined with paper towels to drain excess oil and keep the skin crispy.
  7. In a small saucepan, melt the butter over low heat, then stir in hot sauce, vinegar, garlic powder, and a pinch of salt. Warm gently just until combined and slightly bubbling.
  8. Toss the crispy wings in the warm buffalo sauce until evenly coated, ensuring each wing is sticky and flavorful.
  9. Serve the wings hot with crunchy celery sticks on the side for a refreshing contrast.
  10. Enjoy the crispy, spicy, and sticky buffalo wings, best eaten immediately for maximum crunch and flavor.

Notes

Make sure to pat wings dry thoroughly and fry in batches to prevent overcrowding. Toss wings in sauce while hot for best adhesion. Reheat in a hot oven to restore crispiness if needed.