Buffalo Wings Recipe

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  1 tbsp Cornstarch
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  0.5 tsp Paprika, Ground
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  0.5 tsp Paprika, Smoked
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  0.3 tsp Onion powder
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  0.1 tsp Cayenne Pepper, Ground
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  0.5 tsp 1/2 tsp salt ($0.03)
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  1 tbsp Vegetable oil
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  2.5 lbs Chicken Wingettes Or Drumettes
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  4 tbsp Unsalted Butter
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  0.5 cup Hot Sauce, Frank'S RedHot

  Frank's RedHot Original. Found in the condiment aisle. Not the buffalo version.

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  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.5 tsp Garlic powder

Instructions

1. 1Pat the chicken wingettes dry with paper towels, then place them in a large bowl. Drizzle vegetable oil over the wings and toss until evenly coated.
2. 2In a small bowl, combine the cornstarch, ground paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, cracked black pepper, and salt. Sprinkle the seasoning mixture over the oiled wings and toss until all pieces are fully coated.
3. 3Heat vegetable oil in a large skillet over medium-high heat for 2–3 minutes until shimmering. Working in batches to avoid crowding, add the seasoned wings and cook 8–10 minutes, stirring occasionally, until the coating is golden brown and crispy and internal temperature reaches 165°F. Transfer cooked wings to a clean bowl and repeat with remaining wings.
4. 4While the wings cook, melt the butter in a small saucepot over medium heat for 2–3 minutes. Add Frank's RedHot Sauce, Worcestershire sauce, and garlic powder, then stir to combine and cook 1–2 minutes until warmed through.
5. 5Pour the buffalo sauce over the cooked wings in the bowl and toss until all pieces are fully coated with sauce.
6. 6Divide the buffalo wings evenly into 4 airtight containers while hot, then allow to cool to room temperature before sealing. Refrigerate until ready to reheat and serve.