Ingredients
Equipment
Method
Cooking Instructions:
- Start by rinsing the chicken wings under cold water. Pat them dry thoroughly with paper towels.
- Place the wings in a large mixing bowl. Season them generously with kosher salt and freshly ground black pepper. Toss well to ensure they are evenly coated.
- In your heavy-bottomed pot or deep fryer, pour enough vegetable oil to submerge the wings, about 3 to 4 inches deep. Heat the oil over medium-high heat until it reaches 375°F (190°C).
- Carefully add the wings to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 8-10 minutes, or until golden brown and crispy.
- Remove the wings from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- In a large mixing bowl, pour the Buffalo sauce over the hot wings. Toss gently until well-coated.
- Transfer the sauced wings to a serving platter and enjoy hot!
Notes
- For extra crispy wings, ensure they are thoroughly dried before frying.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes for best results.