Crispy Restaurant Style Buffalo Chicken Wings recipe

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Ingredients

2 tablespoons ground paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
1 tablespoon seasoned salt
2 teaspoons cayenne pepper
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 teaspoon ground white pepper
1 teaspoon mustard powder
2 pounds chicken wings
2 cups vegetable oil, or as needed
2 cups peanut oil, or as needed

Nutrition Info

235.2 calories
carbohydrate: 4.8 g
cholesterol: 31.8 mg
fat: 19 g
fiber: 2 g
protein: 12.5 g
saturatedFat: 2.9 g
servingSize: -
sodium: 508.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.

  2. Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches, bring to 300 degrees F (150 degrees C).

  3. Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.

  4. Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate, transfer to a bowl.

  5. Sprinkle seasoning mix over cooked wings and toss to evenly coat.

Recipe Yield

6 servings

Recipe Note

Regardless of how you dress your wings, the key to making amazing wings is to fry them twice. I love them tossed in the dry seasoning rub listed below, since they maintain their crunchy flavor! I never understood those who chose to oven-bake their wings;it's called a guilty pleasure for a reason! You can also season the wings with an Asian soy, BBQ, herb or traditional buffalo-style hot sauce. Serve immediately along side celery and ranch or blue cheese dressing, if desired!

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