Buffalo Wings

Crispy chicken wings tossed in a spicy buffalo sauce, served with ranch dressing and fresh celery sticks.

Ingredients

• 1 kg Chicken wings
• Neutral vegetable oil, for frying
• 1 tsp Kosher salt
• ½ tsp Freshly ground black pepper
• 113 g Unsalted butter
• ½ cup Louisiana-style hot sauce (e.g., Frank's RedHot)
• 1 tsp White vinegar
• ½ tsp Garlic powder
• 2 stalks Celery
• Ranch dressing (or blue cheese), for serving

Directions

1. Pat the chicken wings thoroughly dry with paper towels and season with salt and pepper. Ensure good coverage for even browning.
2. Heat vegetable oil to 350°F in a deep fryer or a deep pot. Fry the wings in batches for 8-10 minutes until golden and crispy.
3. Drain the wings on a wire rack. Meanwhile, melt the butter in a saucepan over medium heat. Stir in the hot sauce, white vinegar, and garlic powder, and cook until the sauce is hot and homogeneous.
4. Pour the fried wings into a clean bowl. Toss the wings with the hot buffalo sauce, ensuring all are coated.
5. Cut the celery into sticks and serve them alongside the wings, with ranch or blue cheese dressing.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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