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Classic Buffalo Wings




Source of Recipe


chicagosuntimes


List of Ingredients




4 tablespoons (1/2 stick) butter
1/2 cup Frank's Louisiana hot sauce
2 tablespoons hot pepper sauce, such as Tabasco
1 tablespoon dark brown sugar, packed
2 teaspoons cider vinegar
2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and discarded and remaining wings separated into 2 parts at the joint
4 stalks celery, cut into thin sticks, optional
2 carrots, peeled and cut into thin sticks, optional
2 cups blue cheese dressing, optional



Recipe



Melt butter in a small saucepan over low heat. Whisk in the hot sauces, brown sugar and vinegar until combined. Remove from the heat and set aside.

Preheat oven to 200 degrees. Line a large baking sheet with paper towels and set aside. Using a deep-fat-frying thermometer, heat 2-1/2 inches of peanut oil in a large dutch oven over medium-high heat to 360 degrees.

While the oil heats, mix together the cayenne, black pepper, salt and cornstarch in a small bowl. Dry the chicken with paper towels and place in a large mixing bowl. Sprinkle the spice mixture over the wings and toss with a rubber spatula until evenly coated. Fry half the chicken wings until golden and crisp, 10 to 12 minutes.

With a slotted spoon, transfer the fried chicken wings to the baking sheet. Keep this first batch warm in the oven while frying the remaining wings. Serve piping hot with sauce, along with celery, carrots and blue cheese dressing, if desired.