Ingredients
- cooking spray
- 2 quarts vegetable oil for frying
- 5 pounds chicken wings, separated at joints, tips discarded
- 1 cup hot wing sauce
- 1 pound carrots, cut into sticks
- 6 ribs celery, cut into sticks
- 2 cups blue cheese salad dressing
Why This Recipe Is A Favorite
Helpful Cooking Tips
- Use a wire rack on your baking sheet to allow air circulation and even cooking.
- Flip the wings halfway through cooking to ensure both sides brown nicely.
Directions
Warm your oven to 375°F (190°C) and lightly spray a baking sheet with cooking spray. Next, heat vegetable oil in a deep pot or fryer until it reaches 375°F (190°C). Give the wings a quick rinse and then pat them dry really well with paper towels. Fry the wings in small batches of about five or six for around 10 minutes until they’re partially cooked. Drain them on paper towels and let them cool for a bit. Once they’ve cooled, fry them again in the hot oil until they’re golden brown and crispy, which should take about 6 to 8 minutes per batch. Drain the wings again and toss them in a big bowl with your hot wing sauce until they’re nicely coated. Place the wings in a single layer on the prepared baking sheet, brush them with any leftover sauce, and pop them in the oven for about 15 minutes, or until the sauce has mostly dried on. Serve them up with carrot sticks, celery, and some blue cheese dressing for dipping.
