Buffalo Chicken Wings
Serves: 4 as appetizer
Prep time: 30 minutes
Recipe can easily be doubled and made in batches
- A large stainless steel or cast iron skillet for frying
- A large pan to make the Buffalo sauce
- A Frywall that fits (see our sizing guide)
- A dozen chicken wings
- Enough vegetable oil to fill pan to 3/4"
- 5 tablespoons hot pepper sauce
- 1 tablespoon distilled white vinegar
- 4 tablespoons butter
- salt and pepper
Using a sharp knife or kitchen shears, remove and discard the tips of the chicken wings, then cut the joints between the drumettes to the winglets. Pat the wing pieces dry with a paper towel, and season both sides with salt and pepper.
Preheat the oil in the skillet to about 350 degrees and place the Frywall into position. Using tongs, carefully lower the wings into the hot oil, taking care not to crowd the pan*. About a dozen pieces at a time works for a 12-inch skillet. After 4-5 minutes, turn the wings over and let them fry for another few minutes until they're nicely golden on both sides. Remove the wings to a cooling rack.
Turn off the heat and carefully move the frying skillet to a back burner. Move your Frywall onto a clean skillet and turn the heat to medium-low. Melt the butter in the skillet, then add the vinegar and hot sauce. Toss in the wings and stir until the wings are coated and heated through. Serve hot with bleu cheese or ranch dressing – whichever team you cheer for.
Bon appétit and enjoy the game.
* The bottom of the Frywall should be at least 1/2" above the oil level. Immersing the bottom of the Frywall in the oil may lead to excessive foaming.