SERVES 6 to 8
MAKES about 40 wings
TOTAL TIME: 45 minutes
You will need at least a 6-quart Dutch oven for this recipe. We prefer to buy split chicken wings, but you can purchase 3¼ pounds whole wings and split them yourself, discarding the wingtips. Frank’s Louisiana Hot Sauce, a very mild sauce, is the hot sauce of choice for authentic Buffalo wings—note that other brands of hot sauce will make the wings much spicier. Serve with our Creamy Blue Cheese Dip, celery sticks, and carrot sticks. See the photo that follows the recipe.
|
1–2 |
quarts peanut or vegetable oil |
|
4 |
tablespoons unsalted butter |
|
½ |
cup Frank’s Louisiana Hot Sauce |
|
2 |
tablespoons Tabasco sauce |
|
1 |
tablespoon dark brown sugar |
|
2 |
teaspoons cider vinegar |
|
3 |
tablespoons cornstarch |
|
1 |
teaspoon cayenne pepper |
|
1 |
teaspoon pepper |
|
1 |
teaspoon salt |
|
3 |
pounds split chicken wings |
1. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2½ inches of oil in Dutch oven over high heat until 375 degrees.
2. Melt butter in small saucepan over low heat. Whisk in hot sauce, Tabasco, brown sugar, and vinegar; set aside.
3. Mix cornstarch, cayenne, pepper, and salt together in large bowl. Pat wings dry with paper towels, then toss evenly with cornstarch mixture. Add half of wings to hot oil and fry until golden, 10 to 15 minutes. Transfer to baking sheet lined with several layers of paper towels and keep warm in oven while repeating with remaining wings. Just before serving, toss fried wings with sauce in large bowl until well coated.