# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tsp garlic powder
→ Coating
05 - 1 cup all-purpose flour
06 - 1 tsp paprika
→ Frying
07 - 4 cups vegetable oil, for frying
→ Buffalo Sauce
08 - ¼ cup unsalted butter
09 - ½ cup hot sauce (e.g., Franks RedHot)
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper (optional, for extra heat)
→ To Serve
13 - Celery sticks
14 - Blue cheese dip
# Directions:
01 - Pat the chicken wings dry with paper towels. Season with salt, black pepper, and garlic powder.
02 - In a large bowl, mix flour and paprika. Dredge the wings in the flour mixture, shaking off any excess.
03 - Heat the oil in a deep fryer or large, heavy-bottomed pot to 350°F.
04 - Fry the wings in batches for 8–10 minutes until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
05 - Meanwhile, melt the butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until combined.
06 - Place the fried wings in a large bowl. Pour the Buffalo sauce over the wings and toss to coat evenly. Serve hot with celery sticks and blue cheese dip.
