Print: Crispy Restaurant Style Buffalo Chicken Wings

Regardless of how you dress your wings, the key to making amazing chicken wings is to deep-fry them twice. I love them tossed in the dry rub seasoning listed below since they maintain their crunchy flavor. I have never understood those who bake wings in the oven; it's a guilty pleasure for a reason! You can also season the wings with Asian soy, BBQ, herb, or traditional buffalo-style hot sauce. If desired, serve alongside celery and ranch or blue cheese dressing.

Prep

24 min

Cook

52 min

Servings

Difficulty

Hard

Ingredients

2 tablespoons ground paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon seasoned salt
2 teaspoons cayenne pepper
1.5 teaspoons onion powder
1.5 teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon mustard powder

Instructions

1 Make seasoning mix: Combine paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder in a bowl. Mix well.
2 Cook chicken: Heat 2 inches vegetable oil and peanut oil in a deep cast iron pot or heavy pot over medium heat to 300 degrees F (150 degrees C). Dry chicken wings thoroughly with a paper towel.
3 Fry chicken in 2 batches in hot oil, 4 to 5 minutes. Drain on a paper towel-lined plate.
4 Increase oil temperature to 350 degrees F (175 degrees C). Fry chicken in 2 batches in hot oil until skin is crispy and golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain on a paper towel-lined plate; transfer to a large bowl.
5 Sprinkle seasoning mix over chicken and toss to evenly coat.

Nutrition per serving

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