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 You'll Keep Making This
Smart Cooking Tips
- Use a wire rack on a baking sheet to allow air circulation and even cooking.
- Adjust the spice level by adding more or less chili powder or hot sauce according to your preference.
Step 1
Warm some oil in a deep fryer or a large pot until it reaches about 375°F (190°C). While the oil heats up, melt the butter gently in a skillet over low heat. Once melted, stir in the wing sauce and vinegar, mixing everything together until it’s nice and warm.
Step 2
Carefully cook the chicken wings in the hot oil in batches so they don’t crowd the pot. Fry them until they’re cooked through—no pink near the bone and the juices run clear—this usually takes around 10 minutes. You can double-check by using a thermometer; the internal temperature should hit 165°F (74°C).
Step 3
Once the wings are cooked, transfer them right into the sauce mixture and give them a good toss to coat evenly. Let them soak in the sauce for a couple of minutes so all those flavors really soak in. Then, transfer the wings to a plate and they’re ready to enjoy!
