Ingredients:
- 2 lbs chicken wings, separated into drumettes and flats
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Vegetable oil, for frying
- 1 cup hot sauce
- 1/4 cup butter
Instructions:
1. Prepare the wings: Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
2. Season the flour: In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using).
3. Coat the wings: Toss the chicken wings in the seasoned flour until evenly coated. Ensure all wings are fully coated.
4. Fry the wings: Heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the wings in batches for 8-10 minutes, or until golden brown and cooked through. Avoid overcrowding the pot.
5. Drain the wings: Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
6. Make the buffalo sauce: In a medium saucepan, melt the butter over medium heat. Stir in the hot sauce.
7. Toss and serve: Add the fried wings to the saucepan and toss to coat them evenly in the buffalo sauce. Serve immediately.
Variations:
- Honey-Garlic Glaze: Add 1/4 cup honey and 2 tablespoons soy sauce to the buffalo sauce mixture for a sweeter, stickier, darker glaze.
- Teriyaki Glaze: Use teriyaki sauce instead of hot sauce for a savory, umami flavor and a darker color.
- Gochujang Glaze: For a Korean-inspired flavor, incorporate gochujang (Korean chili paste) into the sauce. Adjust the amount according to your spice preference.
Remember to always cook chicken to an internal temperature of 165°F (74°C) to ensure it's safe to eat. Adjust cooking times based on your equipment and the size of the wings.