# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tsp garlic powder
→ Coating
05 - 1 cup all-purpose flour
06 - 1 tsp paprika
→ Frying
07 - 4 cups vegetable oil for frying
→ Buffalo Sauce
08 - ¼ cup unsalted butter
09 - ½ cup hot sauce (such as Frank's RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper (optional for additional heat)
→ To Serve
13 - Celery sticks
14 - Blue cheese dip
# How to Make It:
01 - Pat the chicken wings completely dry using paper towels. Season thoroughly with salt, black pepper, and garlic powder, ensuring even coverage on all pieces.
02 - Combine flour and paprika in a large bowl, mixing until well blended. Dredge each seasoned wing in the flour mixture, coating completely and shaking off any excess flour.
03 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot until it reaches 350°F. Maintain this temperature throughout the frying process for optimal crispiness.
04 - Fry the wings in small batches to avoid overcrowding. Cook for 8 to 10 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and drain on paper towels.
05 - Melt butter in a saucepan over low heat. Add hot sauce, white vinegar, Worcestershire sauce, and cayenne pepper. Stir gently until fully combined and heated through.
06 - Transfer the fried wings to a large bowl. Pour the prepared Buffalo sauce over the wings and toss thoroughly to ensure each piece is evenly coated. Serve immediately with celery sticks and blue cheese dip.
