Prep the Wings
Be sure to pat your chicken wings dry with a clean paper towel before deep-frying them. Removing this excess moisture helps them get crispy when fried and helps keep you safe — dry chicken wings will spatter less hot oil than ones with excess moisture. There’s no need to dredge the raw chicken wings in flour or season them with salt and pepper. We know, it feels strange to cook unseasoned chicken, but we promise they’ll be crisp and flavorful after they’re deep-fried and coated in hot sauce.
Fry the Wings
Once the chicken wings have been dried, fry them in 350-degree oil for 10-12 minutes. It’s important to fry the chicken wings in neutral oil
like peanut or canola; other oils, like olive oil, can add unwanted flavor to the fried wings. If you fry too many wings at once, the temperature of the oil will drop and the wings won’t be crispy. Fry them in small batches, placing the finished wings on a baking sheet in the oven to keep them warm while you cook the others.
Sauce the Wings
Making a sauce for the wings is easy; mix a cup of vinegar-based hot pepper sauce (we like Frank’s RedHot Original), minced garlic, and 12 tablespoons of melted margarine until combined. Put the warm Buffalo sauce in a large bowl, add the deep-fried chicken wings, and toss until evenly coated.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.