American
Crispy Buffalo Wings
Buffalo wings fried crisp in two stages and tossed hot with buttery cayenne vinegar sauce.
4 servings · 20 minutes prep · 18 minutes cook
Ingredients
Main
- 3 lb chicken wings, separated into flats and drumettes
- 1 tbsp kosher salt
- 1 tsp baking powder
- 6 cups avocado oil, for frying
- 6 tbsp unsalted butter
- 1/2 cup cayenne pepper hot sauce, such as Frank's RedHot
- 1 tbsp white vinegar
- 1/4 tsp garlic powder
Directions
Season and Chill
- Toss the chicken wings with the kosher salt and baking powder. Refrigerate uncovered for 1 hour so the skin dries.
Fry the Wings
- Heat the avocado oil to 325F. Fry the wings until cooked through but still pale and the thickest wings reach at least {{temperature:165°F}}, 8-10 minutes. Drain on a rack for 10 minutes.
- Increase the oil to 375F. Fry the wings again until crisp, blistered, and deeply golden, 4-6 minutes.
Sauce and Serve
- Melt the unsalted butter with the hot sauce, white vinegar, and garlic powder, keeping the sauce warm but not boiling.
- Toss the hot wings with the warm sauce and serve immediately.
