• 36f2a6ce640c609fd3ca25781f6399d1

Buffalo Wings

Cook's Illustrated

Prep
Cook
Serves 8people
Ingredients
Sauce:
4
tablespoons unsalted butter
1/2
cup hot sauce, preferably Frank's Louisiana Hot Sauce
2
tablespoons Tabasco sauce or other hot sauce, plus more to taste
1
tablespoon dark brown sugar
2
teaspoons cider vinegar
Wings:
1-2
quarts peanut oil (or vegetable oil) for frying
1
teaspoon cayenne pepper
1
teaspoon ground black pepper
1
teaspoon table salt
3
tablespoons cornstarch
3
pound chicken wings (18 wings), cut up (see illustrations below)
Directions
1.
For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
2.
For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.
3.
To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.
4.
To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.

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