# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp ground black pepper
04 - ½ tsp garlic powder
→ Coating
05 - 1 cup all-purpose flour
06 - 1 tsp paprika
→ Frying
07 - 4 cups vegetable oil, for frying
→ Buffalo Sauce
08 - ¼ cup unsalted butter
09 - ½ cup hot sauce
10 - 1 tbsp white vinegar
11 - ½ tsp Worcestershire sauce
12 - ½ tsp cayenne pepper
→ To Serve
13 - Celery sticks
14 - Blue cheese dip
# How-To Steps:
01 - Pat the chicken wings dry with paper towels. Season thoroughly with salt, black pepper, and garlic powder, ensuring even coverage.
02 - In a large bowl, whisk together flour and paprika until well combined. Dredge each wing in the flour mixture, shaking off any excess coating.
03 - Pour vegetable oil into a deep fryer or large, heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying.
04 - Fry wings in batches for 8-10 minutes until golden brown and cooked through. Remove and drain on a paper towel-lined plate to remove excess oil.
05 - Melt butter in a saucepan over low heat. Stir in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Heat gently until fully combined and smooth.
06 - Transfer fried wings to a large bowl. Pour Buffalo sauce over the wings and toss thoroughly until every piece is evenly coated.
07 - Arrange wings on a serving platter alongside fresh celery sticks and blue cheese dip. Serve immediately while hot and crispy.
