Buffalo Chicken Wings Recipe

Pat the chicken wings dry with paper towels. This is crucial to achieve crispy skin.
Season the Flour:
In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, and cayenne pepper (if using).
Coat the Wings:
Toss the chicken wings in the seasoned flour until evenly coated. Ensure all wings are fully covered with the flour mixture.
Fry the Wings:
Heat about 1 inch of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Fry the wings in batches for 8-10 minutes or until golden brown and cooked through. Avoid overcrowding the pot.
Drain the Wings:
Remove the wings from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
Make the Buffalo Sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the hot sauce and mix until smooth.
Toss and Serve:
Add the fried wings to the saucepan and toss to coat them evenly in the buffalo sauce. Serve immediately.
Serving and Storage Tips: