Ingredients:

  • 2.5 lbs (1.13 kg) chicken wings, separated at the joints, tips discarded
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2.5 ml) black pepper
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/2 tsp (2.5 ml) paprika
  • Vegetable oil, for frying (approx. 4 cups/950 ml)
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (240 ml) Frank's RedHot Original Cayenne Pepper Sauce
  • 1 tbsp (15 ml) white vinegar
  • 1/2 tsp (2.5 ml) Worcestershire sauce
  • 1/4 tsp (1.25 ml) garlic powder
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, and paprika. Arrange on a wire rack and refrigerate uncovered for at least 30 minutes.
  2. In a medium bowl, whisk together melted butter, hot sauce, white vinegar, Worcestershire sauce, garlic powder, and optional cayenne pepper. Set aside.
  3. Heat vegetable oil in a deep fryer or pot to 325°F (160°C). Fry wings in batches for about 8-10 minutes. Remove wings from oil and place on a wire rack.
  4. Increase oil temperature to 375°F (190°C). Fry the wings again in batches for another 4-5 minutes, or until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove wings from oil and place on a clean wire rack to drain excess oil.
  5. While wings are still hot, toss them in the prepared Buffalo sauce until evenly coated.
  6. Serve hot with your favourite sides.