Classic Buffalo Wings
A straightforward adaptation of a classic spicy chicken wing recipe, ideal for game day or as a simple appetizer.
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Instructions
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Preheat the oven to 300 F.
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Combine 1/2 cup Louisiana hot sauce, 8 tablespoons unsalted butter, 1 1/2 tablespoons white vinegar, 1/4 teaspoon cayenne pepper, 1/8 teaspoon garlic powder, 1/2 teaspoon Worcestershire sauce, and salt to taste in a saucepan.
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Simmer the sauce mixture over low heat, stirring occasionally, until butter melts and ingredients are well mixed, then set aside.
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Heat vegetable, canola, or peanut oil to 375 F in a deep fryer or heavy-bottomed pan.
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Fry 30 chicken wings (drumettes and wingettes separated) in batches for approximately 15 minutes until crispy and golden, then drain on paper towels.
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Place all cooked wings in a large bowl, pour the prepared sauce over them, and shake or toss to coat completely.
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Arrange the sauced wings on a parchment-lined baking sheet and bake for 2 to 3 minutes.
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Serve with blue cheese dressing on the side.