Original Buffalo Wings
Make these classic buffalo wings in a snap with this recipe. Extra crispy and tossed in spicy buffalo sauce, your friends and family will love them!
Dry Brine (optional but makes the skin crispier) - Pat chicken wings dry. Salt generously with course Kosher salt, covering the wings completely. Refrigerate uncovered for a minimum of 4 hours. Do not rinse when done brining.
Melt butter in sauce pan. Add red pepper sauce and warm.
Heat oil to 35o degrees F.
Fry wings in small batches for 7-9 minutes until wings are crispy and internal temperature is 165 degrees F.
Toss with red pepper sauce and butter mixture.