Og Buffalo Wings Recipe

Prep wings

Pat the 6 jumbo wings dry with paper towels. If not already split, separate drumettes from flats and remove wing tips. Drying helps the coating crisp and sauce adhere.

In a medium bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tbsp apple cider vinegar and 1 tbsp olive oil. Toss wings with the marinade until evenly coated. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

While wings rest, heat a heavy-bottomed pot or deep fryer with 2 cups vegetable oil to 350°F (175°C). Use a thermometer to maintain steady temperature.

In a shallow bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. This light dredge yields a crisp exterior without a thick batter.

Dredge each wing lightly in the flour mixture, shaking off excess. Place wings on a wire rack for 5 minutes to allow surface to dry slightly — this improves crisping.

Fry wings in batches (do not overcrowd) for 9–11 minutes per batch, turning once, until skin is deep golden and internal temperature reaches 165°F (74°C). Maintain oil at 325–350°F; adjust heat as needed. Transfer fried wings to a wire rack set over a baking sheet to drain and stay crisp.

While wings fry, make the sauce. In a small saucepan over low heat melt 3 tbsp unsalted butter. Stir frequently to avoid browning.

Remove from heat and whisk in 1 oz hot sauce, 1 tbsp adobo sauce, 1 tsp minced canned chipotle pepper, 1 tsp honey, 1 tsp Worcestershire sauce and 1 tsp fresh lime juice. Taste and add 1 tsp ground cayenne if you want extra heat, and adjust salt (about 1/4 tsp) as needed. Keep sauce warm; do not boil.

If you prefer a very smooth sauce, blend briefly with an immersion blender or in a small blender for 5–8 seconds.

Place the drained fried wings in a large mixing bowl. Pour the warm chipotle buffalo sauce over the wings and toss gently but thoroughly until each wing is evenly coated.

Arrange 6 jumbo chipotle buffalo wings on a serving plate with celery and carrot sticks. Serve immediately with 1/2 cup blue cheese dressing on the side for dipping.

Leftover tips: If you need to hold wings before saucing for up to 15 minutes, keep them in a single layer on a low oven (200°F / 95°C) on a wire rack to preserve crispness, then toss with warm sauce just before serving.