Entrée: United States – Buffalo Wings

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

2 lb (900 g) chicken wings (flats and drumettes separated, tips discarded)
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp paprika (optional)
2 tbsp cornstarch
1 1 / 2 to 2 qt (1.4 to 1.9 L) neutral oil (canola, vegetable, or peanut) for frying
1 / 2 cup (120 ml) Frank’s RedHot Original (or other cayenne pepper hot sauce)
6 tbsp unsalted butter
1 tsp Worcestershire sauce
1 tsp garlic powder
1 tsp white vinegar or apple cider vinegar
1 to 2 tsp honey or brown sugar (optional, to balance heat)
Celery sticks, for serving (optional)
Carrot sticks, for serving (optional)
Blue cheese or ranch dressing, for serving (optional)

Instructions

Pat the wings very dry with paper towels. The drier they are, the crispier they will fry.
Season the wings with kosher salt, black pepper, and paprika (if using). Sprinkle over the cornstarch and toss until the wings are evenly coated; shake off any excess.
Pour oil into a deep, heavy pot or Dutch oven to a depth of 2 to 3 inches. Attach a thermometer and heat the oil to 325 F over medium heat.
Fry the wings in batches without crowding, 7 to 8 minutes, until the skin looks set and light blond. Remove to a wire rack set over a sheet pan and let rest 5 minutes. Bring the oil up to 375 F.
Return the wings to the 375 F oil and fry again, 2 to 3 minutes, until deeply golden and very crisp. Drain on the rack and lightly season with a pinch of salt.
While the wings fry, make the Buffalo sauce: In a small saucepan over low heat, melt the butter. Whisk in the hot sauce, Worcestershire, garlic powder, vinegar, and honey (if using) until smooth. Keep warm on low; do not boil.
Transfer the hot, fried wings to a large bowl. Pour over enough Buffalo sauce to coat (you may not need all of it) and toss until every wing is glossy.
Serve immediately with celery and carrot sticks and blue cheese or ranch dressing for dipping.