Buffalo Chicken Wings

Ingredients

• 2 lb Chicken Wings (cleaned and patted dry, skin-on, bone-in)
• 2 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 1 tsp Ground Mustard (dry mustard powder)
• 1 tsp Cayenne Pepper (adjust to desired heat)
• 1 tsp Paprika (smoked or sweet)
• 1 tbsp Spicy Ranch Seasoning (store‑bought or homemade)
• 0.33 cup Hot Sauce (e.g., Frank’s RedHot, divided for coating and sauce)
• 2 tbsp Cornstarch (for coating the wings)
• 4 tbsp Unsalted Butter (cut into cubes, melted for sauce)
• 2 clove Garlic (minced)
• 1 tbsp Honey (light honey)
• 2 stalk Celery Sticks (cut into serving sticks)
• 1 large carrot Carrot Sticks (cut into sticks)
• 0.25 cup Blue Cheese Dressing (for serving, can substitute ranch)

Instructions

1. Clean and Dry Wings

   Rinse the chicken wings under cold water, trim any excess skin or cartilage, then pat them completely dry with paper towels.

   Time: PT5M

2. Mix Dry Seasonings

   In a mixing bowl combine the ground mustard, cayenne pepper, paprika, and spicy ranch seasoning. Stir until evenly blended.

   Time: PT3M

3. Coat Wings with Hot Sauce and Cornstarch

   Add the wings to the bowl, drizzle 2 Tbsp of hot sauce over them, then sprinkle the cornstarch. Toss thoroughly until each piece is lightly coated and the mixture looks slightly clumpy.

   Time: PT4M

4. Refrigerate Coated Wings

   Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour to let the coating set.

   Time: PT1H

5. Heat Oil to 350°F

   Fill the Dutch oven with enough oil to submerge the wings (about 2‑3 inches deep). Heat over medium‑high heat until the oil reaches 350°F, using a thermometer.

   Time: PT5M

   Temperature: 350°F

6. Fry the Wings

   Working in batches, carefully lower the wings into the hot oil. Fry for 8‑10 minutes, turning once, until golden brown and cooked through (internal temp ≥ 165°F).

   Time: PT10M

   Temperature: 350°F

7. Drain the Wings

   Using tongs, remove the wings and place them on a paper‑towel‑lined tray to drain excess oil.

   Time: PT2M

8. Prepare Buffalo Sauce

   In a saucepan melt the butter over medium heat. Add minced garlic and sauté for 30 seconds. Stir in the remaining hot sauce (¼ cup) and honey; cook 2‑3 minutes until glossy.

   Time: PT5M

   Temperature: medium heat

9. Toss Wings in Sauce

   Transfer the fried wings to a large bowl, pour the hot buffalo sauce over them, and toss until every wing is evenly coated.

   Time: PT2M

10. Plate and Serve

    Arrange the sauced wings on a serving plate. Garnish with celery sticks, carrot sticks, and a side of blue cheese dressing for dipping.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

15g

Fat

30g

Fiber

1g