Classic Buffalo Chicken Wings by Jackiehartlaub

Ingredients

• 1 kg (2.2 lbs) chicken wings, split at joints
• 1 cup buffalo wing sauce
• 4 tbsp unsalted butter, melted
• 2 tbsp vegetable oil (for frying)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large carrots, cut into sticks (for serving)

Instructions

1. Pat the chicken wings completely dry with paper towels to ensure crispy skin.
2. Season the wings evenly with salt and black pepper until ready to serve.
3. Heat the vegetable oil in a large pot or deep fryer to 190°C (375°F).
4. Fry the wings in batches for 12-15 minutes until golden brown and cooked through.
5. Whisk the buffalo wing sauce and melted butter together in a large mixing bowl over medium heat until heated through, about 5 min.
6. Drain the wings on a wire rack for 1 minute, then toss them immediately in the sauce until well coated.
7. Serve hot with carrot sticks on the side until ready to serve.