Description
Crispy and flavorful Trashed Wings tossed in spicy Buffalo sauce, perfect for game day or a casual snack. This recipe uses a two-step frying process to ensure the wings are super crispy on the outside and juicy on the inside, coated generously with tangy Buffalo sauce and seasoned to taste.
Ingredients
Scale
Chicken Wings
- 4 pounds bone-in, skin-on chicken wings (flats and drums separated)
Sauce & Seasoning
- 1½ cups Buffalo sauce (store-bought or homemade)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For Frying
- Vegetable oil (for frying)
Instructions
- Preheat and Prepare: Heat a deep fryer or large pot of vegetable oil to 375°F (190°C). Meanwhile, place paper towels on a wire cooling rack set over a baking sheet; set this aside for draining fried wings.
- Separate Wings: Divide the chicken wings into flats and drumettes for even cooking and better handling.
- Flash Fry Wings: Working in batches, fry the wings for 10 seconds each. This step tightens the skin and prepares the wings for the main frying, then transfer the wings to a large mixing bowl.
- Toss in Buffalo Sauce: Pour the Buffalo sauce over the lightly fried wings and toss thoroughly to coat every piece evenly. Season with kosher salt and freshly ground black pepper to your preference.
- Final Fry: Return the sauced wings to the hot oil in batches and fry for 7-8 minutes until they are fully cooked and crispy. Make sure not to overcrowd to maintain oil temperature.
- Drain and Serve: Remove the wings from the oil and place them on the prepared paper towels to drain excess oil. Serve hot for the best flavor and texture.
Notes
- Flash frying the wings before tossing in sauce helps the skin crisp up even after coating with sauce.
- Ensure the oil temperature returns to 375°F between batches for consistent frying results.
- Use a wire rack over paper towels for draining to avoid soggy wings.
- For a less spicy option, choose a mild Buffalo sauce or mix it with melted butter.
- Make sure wings are thawed and patted dry for best crispiness.
