Ingredients:

  • 2.5 lbs (1.13 kg) chicken wings, separated into drumettes and flats, wing tips removed
  • 1 tbsp (15 ml) kosher salt
  • 1 tsp (5 ml) black pepper
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) paprika
  • 2 cups (473 ml) all-purpose flour
  • Vegetable oil, for frying (enough for 2-3 inches depth in a large pot) or Cooking spray (for baking)
  • 1 cup (237 ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 tbsp (15 ml) white vinegar
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) cayenne pepper (optional, for extra heat)
  • Pinch of salt, to taste

Instructions:

  1. Prepare the Wings: Pat the wings dry with paper towels. This is crucial for crispy skin. In a large bowl, combine salt, pepper, garlic powder, and paprika. Toss the wings in the spice mixture, ensuring they are evenly coated.
  2. Coat the Wings: Place the flour in a separate large bowl. Dredge each wing in the flour, shaking off any excess.
  3. Fry the Wings (Option 1): Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the wings in batches, being careful not to overcrowd the pot, for 6-8 minutes per batch, or until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the wings with tongs or a slotted spoon and place them on a wire rack to drain excess oil.
  4. Bake the Wings (Option 2): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking spray. Arrange the wings in a single layer on the baking sheet. Bake for 20-25 minutes, flipping halfway through, or until the wings are golden brown and cooked through (internal temperature reaches 165°F or 74°C).
  5. Make the Buffalo Sauce: While the wings are cooking, melt the butter in a medium saucepan over low heat. Add Frank's RedHot sauce, white vinegar, garlic powder, and optional cayenne pepper. Whisk to combine. Simmer for 2-3 minutes to allow the flavors to meld. Taste and adjust salt as needed.
  6. Toss the Wings: In a large bowl, combine the cooked wings and the Buffalo sauce. Toss to coat evenly.
  7. Serve Immediately: Serve the wings hot, with your favorite dipping sauces and sides.