Ingredients:

  • 2.5 lbs (1.13 kg) chicken wings, separated at the joints and wing tips removed
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or peanut oil, for frying (about 6-8 cups)
  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120 ml) hot sauce (Frank's RedHot Original)
  • 1 tablespoon white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Worcestershire sauce (optional)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat the wings dry with paper towels. Mix the baking powder, salt, and pepper in a bowl. Toss the wings with the mixture, ensuring they're evenly coated. Refrigerate uncovered for 30-60 minutes (optional).
  2. Pour the vegetable or peanut oil into a large pot, filling it to a depth of about 3 inches. Heat the oil over medium-high heat to 350°F (175°C).
  3. Carefully add the wings to the hot oil in batches, being careful not to overcrowd the pot. Fry for 6-8 minutes, until lightly golden and cooked through (internal temperature should reach 165°F/74°C).
  4. Remove the wings with a slotted spoon and place them on a wire rack to drain. Let them cool for at least 10 minutes.
  5. Increase the oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes, until deeply golden brown and extra crispy.
  6. While the wings are cooling/frying, melt the butter in a saucepan over medium heat. Whisk in the hot sauce, vinegar, garlic powder, Worcestershire sauce (if using), and cayenne pepper (if using). Simmer for 2-3 minutes, stirring occasionally.
  7. Place the fried wings in a large bowl. Pour the Buffalo sauce over the wings and toss to coat evenly. Serve immediately with your favourite dipping sauces, celery, and carrot sticks.