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Learn moreThis recipe can be altered so you don't have to fry the wings, they can simply baked at 200C for 35-40 minutes until internal temp of wings is 72C or higher.
Wings
Ingredients
- 1/2 quarts peanut oil for frying
- 1 tsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp salt
- 3 Tbsp cornstarch
- 18 pieces chicken wings
Preparation
- Preheat the oven to 200 degrees.
- Line a baking sheet with paper towels. Heat 2-1/2 inches of oil in a large Dutch oven over medium-high heat to 360 degrees.
- While the oil heats, mix together the cayenne, black pepper, salt, and the cornstarch in a small bowl.
- Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated.
- Fry half the chicken wings until golden and crisp, 10 to 12 minutes. With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings.
Buffalo Sauce
Ingredients
- 4 Tbsp Unsalted Butter
- 1 1/2 Cups Frank's Louisiana Hot Sauce
- 2 Tbsp Tabasco This can be adjusted to decrease the heat
- 1 Tbsp Brown Sugar
- 2 tsp Cider Vinegar
Preparation
- Melt the butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar, and vinegar until combined. Remove from the heat and set aside.
- Pour the sauce mixture in a large bowl, add the chicken wings, and toss until the wings are uniformly coated.
Garnish
Ingredients
- 4 Stalks Celery Cut into thin sticks
- 2 Carrots Peeled and cut into thin sticks
- 1 pint Blue Cheese Dressing For dipping
Preparation
- Serve immediately with the carrot and celery sticks and blue cheese dressing on the side.