Classic Chicken Wings Recipe
These "Buffalo" wings are perfect for any dinner, but especially for a game!
Ingredients
- 4 lbs. chicken wings
- Peanut oil as needed for frying
- 1 cup Frank’s Red Hot sauce
- 1/2 cup butter cut in pieces, kept cold
- Chunky bleu cheese dressing as desired for dipping
- Celery sticks
Instructions
- Heat peanut oil in dutch oven (no more than half-full, to avoid bubbling over!) over medium-high heat until it reaches 350°F (177°C), monitoring the temperature with your ChefAlarm. (The optional straight penetration probe is great for deep frying.)
- Pat chicken wings completely dry with paper towels.
- Using a slotted spoon or spider, add some of the chicken wings into hot oil and fry for 7–10 minutes—use the timer on your ChefAlarm! Be sure not to crowd the pan. Adding too many wings at once will dramatically drop the temperature of your oil and risk a boil-over. You’ll need to fry in 2-3 batches.
- While the wings are cooking, heat the hot sauce in a small pot over medium-low heat, checking it with your Thermapen ONE until it reaches 110°F (43°C). Remove from heat.
- Whisk the cold butter into the hot sauce until completely melted. Set aside
- When your 7-minute timer goes off, quickly spot-check the internal temperature of a few chicken wings with your Thermapen ONE to make sure they have reached 175°F (79°C).
- If they've reached temp, remove them from the hot oil and transfer to a sheet pan lined with paper towels or a cookie sheet with a cooling rack to drain excess oil. The wings will be crisp on the outside, juicy on the inside.
- Allow the oil temperature to come back up to 350°F (177°C) before adding more wings.
- After all of the wings are cooked and drained, place them in a large bowl, add wing sauce, and toss to coat.
- Grab plenty of napkins, serve with bleu cheese dressing and celery sticks, and enjoy!
Tried this recipe?Let us know how it was!