Deep Fried Buffalo Wings

How to Make Deep Fried Buffalo Wings

1. 1

   Step 1: Prep, season and dry the wings

   Pat wings very dry with paper towels, trim any excess skin or wing tips if desired. In a large bowl, toss wings with baking powder, kosher salt, black pepper and garlic powder until evenly coated; spread wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to dry the skin for crisper frying.

   For this step

   • 2 1/2 lbChicken wings (party wings, split into drumettes and flats)
   • 2 tspAluminum-free baking powder
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 1 tspGarlic powder
   
2. 2

   Step 2: Heat the oil and set your station

   Pour oil into a heavy Dutch oven or deep fryer to a depth of 3–4 inches and heat to 325°F (163°C). Prepare a wire rack over a sheet pan and line another pan with paper towels for draining; have a slotted spoon or spider ready and keep wings in single layer for even frying.

   For this step

   • 8 cupsVegetable oil (neutral, for deep-frying)
3. 3

   Step 3: First fry (cook through)

   Fry wings in small batches at 325°F (163°C) for about 7–9 minutes until they are cooked through and the skin starts to pale golden—do not overcrowd the pot. Transfer to the wire rack to drain between batches; allowing them to rest keeps the oil temperature steadier for the second fry.
   
4. 4

   Step 4: Second fry and make the buffalo sauce

   Raise oil temperature to 375°F (190°C). Fry wings a second time, in batches, 2–4 minutes until deep golden-brown and ultra-crisp; return to the rack to drain. Meanwhile, melt butter in a saucepan over low heat, whisk in hot sauce and optional honey until smooth and glossy; keep warm but do not boil.

   For this step

   • 1/2 cupUnsalted butter
   • 1/2 cupHot sauce (Frank's RedHot or similar)
   • 1 tbspHoney (optional for a touch of sweetness)
   
5. 5

   Step 5: Toss, serve and enjoy

   Place hot wings in a large bowl, pour the buffalo sauce over them and toss quickly to coat evenly. Serve immediately with blue cheese dressing or ranch, celery sticks and extra sauce on the side; refrigerate leftovers in an airtight container and reheat in a hot oven or air fryer to keep crisp.

   For this step

   • 1 cupBlue cheese dressing or ranch (for serving)
   

1. Pat wings very dry with paper towels, trim any excess skin or wing tips if desired. In a large bowl, toss wings with baking powder, kosher salt, black pepper and garlic powder until evenly coated; spread wings on a wire rack set over a baking sheet and refrigerate uncovered for 30 minutes to dry the skin for crisper frying.
2. Pour oil into a heavy Dutch oven or deep fryer to a depth of 3–4 inches and heat to 325°F (163°C). Prepare a wire rack over a sheet pan and line another pan with paper towels for draining; have a slotted spoon or spider ready and keep wings in single layer for even frying.
3. Fry wings in small batches at 325°F (163°C) for about 7–9 minutes until they are cooked through and the skin starts to pale golden—do not overcrowd the pot. Transfer to the wire rack to drain between batches; allowing them to rest keeps the oil temperature steadier for the second fry.
4. Raise oil temperature to 375°F (190°C). Fry wings a second time, in batches, 2–4 minutes until deep golden-brown and ultra-crisp; return to the rack to drain. Meanwhile, melt butter in a saucepan over low heat, whisk in hot sauce and optional honey until smooth and glossy; keep warm but do not boil.
5. Place hot wings in a large bowl, pour the buffalo sauce over them and toss quickly to coat evenly. Serve immediately with blue cheese dressing or ranch, celery sticks and extra sauce on the side; refrigerate leftovers in an airtight container and reheat in a hot oven or air fryer to keep crisp.