# What You 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 Make It:
01 - Pat the chicken wings dry with paper towels. Season thoroughly with salt, black pepper, and garlic powder, ensuring even coverage on all pieces.
02 - In a large bowl, combine flour and paprika. Dredge each wing in the flour mixture, shaking off excess to maintain a light, even coating.
03 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F. Maintain temperature throughout frying for consistent results.
04 - Fry wings in batches for 8–10 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
05 - Melt butter in a saucepan over low heat. Add hot sauce, vinegar, Worcestershire sauce, and cayenne pepper. Stir gently until fully combined and heated through.
06 - Place fried wings in a large bowl. Pour Buffalo sauce over the wings and toss vigorously to ensure each 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.
