Description
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Crispy fried chicken wings tossed in a spicy, buttery sauce made with Frank’s RedHot, garlic, Worcestershire sauce, and a touch of sugar.
Ingredients
For the Wings:
- 2 pounds chicken wings (separated into drumettes and flats)
- Vegetable oil for frying
For the Buffalo Sauce:
- 4 tablespoons salted butter
- 1½ cups Frank’s RedHot Sauce
- 1½ teaspoons garlic puree
- 1 teaspoon granulated sugar
- ¾ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 egg yolk
For Serving:
- 1 cup ranch or blue cheese dressing
- Celery sticks
Instructions
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Instructions
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If the wings have not been pre-cut, straighten the wings and cut at each joint. Save the wing tips for chicken stock if desired.
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Heat vegetable oil to 350°F (175°C) in a large heavy-duty pot or deep fryer.
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Fry the wings for 8 to 10 minutes until the internal temperature reaches 165°F (74°C) and the juices run clear.
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Remove the wings from the oil and let them drain on a wire rack over a baking sheet.
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To make the Buffalo sauce, melt the butter in a saucepan over medium heat.
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Add the hot sauce and cook until the mixture starts to bubble, whisking constantly.
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Remove the sauce from the heat and add the remaining ingredients (except for the dressing), whisking constantly for 2 minutes to prevent the egg yolk from scrambling.
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Place the fried wings into a large bowl.
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Pour the sauce over the wings and toss until all the wings are coated.
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Serve with ranch or blue cheese dressing.
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Notes
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Ensure the egg yolk is tempered properly to prevent scrambling.
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Adjust cayenne pepper to taste for desired heat level.
Nutrition
- Serving Size: Approximately 1/8 of the recipe
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 1,769 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.4 g
- Carbohydrates: 3 g
- Fiber: 0.1 g
- Protein: 12 g