# What You 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 (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper (optional, for extra heat)
→ To Serve
13 - Celery sticks
14 - Blue cheese dip
# Directions:
01 - Pat the chicken wings completely dry with paper towels. Season thoroughly with salt, black pepper, and garlic powder, ensuring even coverage.
02 - In a large bowl, combine flour and paprika. Dredge each wing in the flour mixture, shaking off any excess to maintain light coating.
03 - Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F. Maintain temperature throughout cooking process.
04 - Fry wings in small batches for 8–10 minutes until golden brown and fully cooked. Remove and drain on paper towel-lined plate to remove excess oil.
05 - Melt butter in saucepan over low heat. Whisk in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until fully incorporated and smooth.
06 - Transfer fried wings to large bowl. Pour Buffalo sauce over wings and toss vigorously until evenly coated.
07 - Serve hot alongside crisp celery sticks and creamy blue cheese dip for dipping.
