Yields:
4 Servings
Difficulty: Medium
Prep Time: 10 Mins
Cook Time:
30 Mins
Total Time:
40 Mins
Buffalo wings originated in Buffalo, New York, during the 1960s. Today, Buffalo wings, those mouthwatering, finger-licking, spicy delights, have become a staple of American cuisine and a beloved dish at parties, sports events, and casual gatherings.
Ingredients
Adjust Servings
- Buffalo Sauce:
Instructions
-
In a large bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Mix well.
-
Place the chicken wings in the bowl with the dry mixture. Toss the wings to coat them evenly with the seasoned flour.
-
In a large, deep skillet, heat enough vegetable oil to submerge the chicken wings to 375°F (190 °C). Use a thermometer to monitor the oil temperature. Carefully add the coated chicken wings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 10-12 minutes or until the wings are golden brown and cooked through.
-
Remove the fried wings from the oil with a slotted spoon and transfer them to a wire rack to allow any excess oil to drain.
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In a saucepan, melt the unsalted butter over low heat. Stir in the hot sauce, white vinegar, Worcestershire sauce and garlic powder. Simmer for a couple of minutes, stirring occasionally, until the sauce is well combined.
-
Arrange the Buffalo wings on a serving platter and pour the prepared Buffalo sauce over the wings. Serve with optional sides of ranch dressing and celery sticks.
