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Ingredients
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Chicken & Marinade
Frying / Oil
Buffalo Sauce
To Serve
Method
Chicken & Marinade
- 1
Prep wings
Pat the 24 chicken wings dry with paper towels. Remove any excess skin and ensure wing tips are discarded if present; keep drumettes and flats.
- 2
Season & toss
In a large bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 2 tbs aluminum-free baking powder. Add the wings and toss thoroughly so each piece is evenly coated. The baking powder helps crisp the skin when cooked.
Frying / Oil
- 3
Heat oil
Pour about 1.5 cups oil into a large heavy skillet or a deep pot so oil depth is roughly 1" (adjust quantity so wings will float without touching the bottom). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread or a wooden chopstick bubbles steadily but not violently.
- 4
Fry wings (first cook)
Working in batches (do not overcrowd), fry wings for 6–7 minutes until the skin is pale golden and the internal temperature reaches about 160°F (71°C). Remove with a slotted spoon to a wire rack set over a sheet pan to drain and cool for 5 minutes.
- 5
Fry wings (second cook for crispiness)
Increase heat so oil reaches 375°F (190°C). Fry the wings again in batches for 2–3 minutes until deep golden-brown and crispy and internal temperature reads 175–180°F (79–82°C). Drain on the wire rack.
Buffalo Sauce
- 6
Make sauce
While wings are frying, melt 6 tbs unsalted butter in a small saucepan over low heat. Whisk in 3 tbs hot sauce, 1 tsp apple cider vinegar, 1 tsp Worcestershire sauce, 1 tsp honey (optional) and 1/4 tsp salt. Keep warm on the lowest heat and whisk occasionally. The sauce should be smooth and slightly glossy.
- 7
To Serve
- 8
- 9
Portioning (menu sizes)
This recipe yields 24 pieces (as indicated). For 12-piece servings, divide ingredients and follow the same method (use half of everything). For a 6-piece portion, use one-quarter of the ingredients and adjust frying batches accordingly.