American
Crispy Buffalo Wings with Tangy Hot Sauce
These wings get a crisp shell from a double fry, then are tossed in a sharp, buttery Buffalo sauce that clings to every crevice. Celery, carrots, and cool ranch on the side keep the heat in balance without dulling the tang.
Gluten-FreeDairy-FreeHigh ProteinLow CarbQuick WeeknightComfort Food
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Toss the wings with the cornstarch, baking powder, salt, and black pepper. Heat 2 inches of oil to 325°F and fry the wings in batches for 8 minutes, just until they are cooked through and pale golden.
- Rest the wings on a rack for at least 10 minutes so the steam escapes and the coating dries out. Raise the oil temperature to 375°F and fry them a second time for 2 to 3 minutes until the skin is deep golden and crackling.
- Warm the hot sauce, butter, cayenne, and Worcestershire in a small saucepan just until the butter melts. Whisk until the sauce looks glossy and emulsified.
- Toss the hot wings in the sauce until evenly coated. Serve immediately with celery, carrots, and ranch so the wings stay crisp at the edges and the sauce stays bright.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free if the hot sauce and Worcestershire are certified GF and you use dairy-free butter in the sauce.