Restaurant-Style Buffalo Chicken Wings

Step 1

Heat your frying oil. If using a deep fryer, preheat the oil to 350°F or 175°C. If pan frying, pour about an inch of oil into a 10" cast iron skillet. Let the oil heat on to medium heat while you’re prepping the wings.

Step 2

Remove wing tips and cut wings into wings and drumsticks. Cut through the joints for best results. Discard wing tips.

Step 3

In a mixing bowl or resealable bag, combine the dry ingredients. Toss the wings and drumsticks in the seasoned flour until lightly coated. Using metal tongs, shake off any excess flour and place the wings in the hot oil.

Step 4

The oil should “sing” when the wings are added (meaning it should boil rapidly). If it isn’t singing yet, remove the wing and give it a few more minutes to heat up. Fry the wings for about 4 minutes on each side (8-10 minutes total if you’re using a deep fryer).

Step 5

Keep an eye on the oil. If it starts to boil too violently, turn the heat down slightly. If it isn’t boiling enough, turn the heat up slightly. The wings should be a light golden brown when done.

Step 6

Remove the wings with a clean pair of metal tongs and place on paper towels to soak up any excess oil.

Step 7

You will probably have to cook the wings in several batches (4 lbs is a lot of chicken wings). Keep in mind that the oil temperature drops every time you add new wings. Give the oil a few minutes to come back up to temperature between batches. This will ensure your wings are cooked thoroughly and won’t absorb too much excess oil.

Step 8

Place the fried wings in a mixing bowl and add the wing sauce. It’s best to add a little at a time and use the tongs or a large spoon to turn the wings and ensure they are coated with sauce.

Step 9

Serve warm with ranch or bleu cheese dressing and celery and carrot sticks.