Buffalo wings are a popular snack and appetizer, especially during sports events and parties.
2 lbs chicken wings (drumettes and flats), 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 cup all-purpose flour, 1/4 cup cornstarch, Vegetable oil for frying,
1/4 cup hot sauce (such as Frank's RedHot), 1/4 cup unsalted butter, 1 tbsp white vinegar, 1/4 tsp Worcestershire sauce, Blue cheese dressing and celery sticks for serving
Preparing the chicken wings First, rinse the chicken wings and pat them dry with paper towels. Then, separate the drumettes and flats by cutting at the joint.
You can discard the wingtips or save them for making chicken stock. Next, season the wings with salt, black pepper, paprika, and garlic powder, and mix well.
In a separate bowl, combine the flour and cornstarch, and dredge the wings in the mixture, shaking off any excess.
Making the Buffalo sauce In a small saucepan, melt the butter over low heat. Add the hot sauce, white vinegar, and Worcestershire sauce, and whisk until combined.
Keep the sauce warm on the stove while you fry the wings.Coating and frying the wings In a deep frying pan or Dutch oven, heat about 2 inches of vegetable oil to 375°F.
Fry the wings in batches for about 10-12 minutes, or until golden brown and crispy. Use tongs or a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil.
Then, dip the wings in the Buffalo sauce, making sure they are fully coated. You can also toss the wings in the sauce for a more even distribution of flavor.
Serving and garnishing the wings Arrange the Buffalo wings on a platter or plate, and serve with blue cheese dressing and celery sticks on the side.
The cool and tangy dressing can balance the heat of the wings, while the crunchy celery adds texture and freshness. You can also sprinkle some chopped parsley or green onions on top for a pop of color.