Buffalo Wings With Cayenne Pepper

Ingredients:

For the Buffalo Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1 tablespoon white vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon garlic powder
• Salt and black pepper, to taste

For the Chicken Wings:

• 2-3 pounds (900-1350g) chicken wings, split into drumettes and flats
• Vegetable oil, for frying
• 1 cup all-purpose flour
• Salt and black pepper, to taste
• Celery sticks and blue cheese dressing (optional, for serving)

Instructions:

Prepare the Buffalo Sauce:

1. In a small saucepan over low heat, melt the butter. Once melted, stir in the hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic powder, salt, and black pepper. Simmer for a few minutes, stirring occasionally. Remove from heat and set aside.

Fry the Chicken Wings:

2. Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 375°F (190°C).

3. In a large bowl, combine the all-purpose flour, salt, and black pepper. Dredge the chicken wings in the flour mixture, shaking off any excess.

4. Carefully place the coated chicken wings in the hot oil, a few at a time, to avoid overcrowding. Fry for about 10-12 minutes, or until they are golden brown and cooked through.

5. Using a slotted spoon, remove the fried wings from the oil and place them on a paper towel-lined plate to drain any excess oil.

Coat the Wings in Buffalo Sauce:

6. In a large bowl, toss the hot, fried chicken wings with the prepared Buffalo sauce until they are evenly coated.

Serve the Buffalo Wings:

7. Serve your Buffalo Wings hot, accompanied by celery sticks and blue cheese dressing for dipping, if desired.