Buffalo Wings
- 5 pounds chicken wings
- 1 bottle Frank’s Red Hot Buffalo Wing Sauce
- 2 quarts peanut oil, for frying
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 4 stalks celery, cut into thin sticks
- 2 large carrots, peeled and cut into thin sticks
- Blue Cheese Dressing
1. Remove wingtips and separate remaining wings into two pieces each.
2. Heat oven to 200°F. Line baking sheet with paper towels. Heat 2 1/2 inches oil in large Dutch oven over medium-high heat to 360°F. While oil heats, mix together cayenne, black pepper, salt and corn starch in small bowl. Dry chicken with paper towels and place in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half chicken wings until golden and crisp; 10 to 12 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch warm in oven while frying remaining wings.
3. Pour sauce in a large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with carrot and celery sticks and Blue Cheese Dressing on side.
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