Buffalo Wings (6) Recipe

Pat the wings dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp black pepper; set aside for 10 minutes while you prepare the coating and sauce. Drying helps get a crisper skin.

Prepare coating

In a large shallow bowl or plate, whisk together 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/2 tsp garlic powder, and 1/2 tsp paprika until evenly combined.

Coat wings

Toss each seasoned wing in the flour mixture to lightly coat; shake off excess. Place coated wings on a wire rack or tray while heating the oil.

Heat oil

Pour about 1 cup of neutral oil into a heavy skillet (cast-iron or stainless) or a Dutch oven—enough to come about 1/2 to 1 inch up the sides of the wings. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds.

Fry wings

Fry wings in batches so they don’t overcrowd the pan (2–3 minutes per side depending on size). Cook until golden brown and internal temperature reaches 165°F (74°C); total frying time ~8–10 minutes per batch. Transfer fried wings to a wire rack set over a baking sheet to drain and keep crisp. If making multiple batches, keep finished wings in a warm oven at 200°F (95°C).

Make sauce

In a small saucepan over low heat, melt 3 tbs unsalted butter. Add 1/2 cup Frank’s RedHot, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1/4 tsp extra cayenne (optional), 1/2 tsp honey (optional), and 1/4 tsp salt. Whisk continuously until fully combined and warmed through (do not boil). Taste and adjust salt or heat as desired. Keep warm.

Toss wings in sauce

Place the fried wings in a large mixing bowl. Pour the warm buffalo sauce over the wings and gently toss with tongs or a spatula until each wing is evenly coated. For crispier wings, briefly return sauced wings to the warm oven (200°F / 95°C) for 3–4 minutes to set the sauce; otherwise serve immediately.

Arrange wings on a platter with celery and carrot sticks. Serve with 1/2 cup blue cheese dressing (or ranch) for dipping and sprinkle with chopped parsley if using. Provide napkins — these are deliciously messy.