Ingredients:

  • 2.5 lbs (1.1 kg) chicken wings, separated at the joints, tips discarded
  • 1 tbsp (15 ml) kosher salt
  • 1 tsp (5 ml) black pepper, freshly ground
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) paprika
  • 2 tbsp (30 ml) all-purpose flour
  • Vegetable oil or peanut oil, for frying
  • 1/2 cup (115 g) unsalted butter
  • 1 cup (240 ml) hot sauce (such as Frank's RedHot Original)
  • 1 tbsp (15 ml) white vinegar
  • 1/2 tsp (2.5 ml) Worcestershire sauce
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for extra heat)

Instructions:

  1. Toss wings with salt, pepper, garlic powder, paprika, and flour in a large bowl. Marinate in the fridge for at least 30 minutes.
  2. Heat vegetable or peanut oil in a deep fryer or pot to 350°F (175°C). Use a candy thermometer to monitor the temperature.
  3. Fry the wings in batches for 7-8 minutes, until lightly golden. Avoid overcrowding the fryer.
  4. Remove wings from the oil and place them on a wire rack to drain and cool slightly.
  5. Increase the oil temperature to 375°F (190°C). Fry the wings again for 3-5 minutes, until golden brown and crispy. Internal temperature should reach 165°F (74°C).
  6. While the wings are frying, melt butter in a saucepan over medium heat. Add hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Simmer for 5 minutes, stirring occasionally.
  7. Remove wings from the oil and immediately toss them in the warm Buffalo sauce until evenly coated. Serve immediately with your favorite dipping sauces and sides.