Ingredients
- 4 cups vegetable oil for frying
- ¼ cup butter
- 5 tablespoons Buffalo wing sauce
- 1 tablespoon distilled white vinegar
- 4 pounds chicken wings, tips removed and wings cut in half at joint
Why This Meal Is A Winner
Chef's Cooking Tips
- Use a wire rack on a baking sheet to cook the wings evenly and keep them crispy.
- Baste the wings with sauce during the last few minutes of cooking to build layers of flavor.
Step 1
Gently heat some oil in a deep fryer or a large pot until it reaches about 375°F (190°C). While the oil is heating, melt the butter gently in a skillet over low heat. Once melted, stir in the wing sauce and vinegar, mixing everything until it’s well combined and warmed through.
Step 2
Carefully cook the chicken wings in batches in the hot oil. It usually takes around 10 minutes for them to cook all the way through—no pink near the bone and juices running clear. If you have a meat thermometer, look for 165°F (74°C) for the best check.
Step 3
When the wings are done, transfer them straight into the sauce mixture. Give them a good toss so every wing is nicely coated, then let them sit in the sauce for a couple of minutes to soak up all those flavors. Finally, plate them up and get ready to enjoy!
