Ingredients
- 3 quarts peanut or canola oil
- 4 pounds chicken wings, cut into drumettes and flats
- For the Buffalo sauce
- 8 tablespoons (1 stick) unsalted butter
- 1 cup Frank’s RedHot Sauce
- For serving
- Blue cheese dressing
- Celery sticks
Preparation
Step 1
Directions: Place oil and chicken wings in a large wok or Dutch oven. Heat over medium-high heat, stirring occasionally, until it registers 225 to 250 degrees Fahrenheit on an instant-read or deep-fry thermometer (chicken should be gently bubbling).
Continue to cook, stirring and flipping chicken occasionally while adjusting heat to maintain a temperature of 225 to 250 degrees Fahrenheit until chicken is cooked through and skin is tender but not crisp or browned, about 20 minutes total.
Transfer chicken with a wire mesh spider to a rimmed baking sheet lined with paper towels. Allow chicken to rest at room temperature for at least 1 hour, or cover and rest in the fridge for up to three nights. Or, freeze the wings to cook later. (If cooking wings from frozen, let thaw at room temperate for at least 20 minutes, long enough so that the skin is soft.)
When ready to serve, combine butter and Frank’s RedHot Sauce in a small saucepan over medium-low heat and cook, stirring occasionally, until butter is completely melted. Transfer to a large bowl and set aside.
Heat oil to 400 degrees Fahrenheit. Carefully add one third of chicken and cook, stirring and flipping chicken occasionally while adjusting heat to maintain a temperature of 375 to 400 degrees Fahrenheit until golden brown and crisp, about 10 minutes total.
Transfer to bowl with sauce, toss to coat, and serve with blue cheese and celery. Repeat with remaining batches, serving one batch at a time.