Buffalo Wings Spicy Chicken (Printable)

Golden crispy wings coated in spicy Buffalo sauce with celery and blue cheese

# What You’ll Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - 1/2 tsp ground black pepper
04 - 1/2 tsp garlic powder

→ Coating

05 - 1 cup all-purpose flour
06 - 1 tsp paprika

→ Frying

07 - 4 cups vegetable oil, for frying

→ Buffalo Sauce

08 - 1/4 cup unsalted butter
09 - 1/2 cup hot sauce
10 - 1 tbsp white vinegar
11 - 1/2 tsp Worcestershire sauce
12 - 1/2 tsp cayenne pepper

→ To Serve

13 - Celery sticks
14 - Blue cheese dip

# Directions:

01 - Pat the chicken wings dry with paper towels. Season with salt, black pepper, and garlic powder.
02 - In a large bowl, mix flour and paprika. Dredge the wings in the flour mixture, shaking off any excess.
03 - Heat the oil in a deep fryer or large, heavy-bottomed pot to 350°F.
04 - Fry the wings in batches for 8-10 minutes until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
05 - Melt the butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until combined.
06 - Place the fried wings in a large bowl. Pour the Buffalo sauce over the wings and toss to coat evenly.
07 - Serve hot with celery sticks and blue cheese dip.

# Expert Tips:

01 -
  • The crispy exterior gives way to impossibly juicy meat inside, creating that perfect texture contrast that makes restaurant wings so addictive
  • This sauce strikes that brilliant balance between tangy heat and rich buttery comfort that keeps you reaching for just one more
02 -
  • Overcrowding the fryer will drop the oil temperature dramatically, leading to soggy wings, so fry in small batches
  • The sauce must be warm when you toss it with the wings, otherwise it will not coat properly and will slide right off
03 -
  • A wire cooling rack is better than paper towels for draining, as it keeps the wings crispy on all sides
  • Let the sauce come to room temperature before tossing, as too-hot sauce can make the coating soggy
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