• 12 full-size wings
  • 3 C AP flour
  • 1 C rice flour
  • kosher salt
  • canola oil for frying
  • 1 1/2 sticks butter
  • 1 C plus 1 TBLS Franks Buffalo Wing sauce
  • 1 TBLS McCormick celery seed
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I am very particular when it comes to Buffalo Chicken Wings…I love them super crispy and full of flavor. There are definitely a few places around Charlotte that are no fail…my kitchen is one of them. I have played around with this recipe for years and finally got the chance to take a few pics and get this recipe down on pen and paper.

You are probably going to be surprised how I make them and what I put in the sauce…I enjoy mine at a mild/medium spice…feel free to add a bit more heat if you so desire! This recipe will make about 12 full wings or 20 wing pieces. I love using the full wing…I think the chicken is a bit more tender and this is how I grew up eating them in the north!

Heat up the canola oil in a heavy bottom pot. You want enough oil to just cover the wings. In a freezer bag, combine the AP flour, rice flour, and a few dashes of salt.

Place the wings in the bag. Seal and shake. Once the oil is hot enough, shake excess flour off of wings and submerge into the hot oil. I did mine in two batches…you do not want to crowd the pot/or lower the oil temp too quickly.

As the wings are frying, melt the butter in a pan. Once melted remove from heat and whisk in the buffalo sauce and celery seed. That’s it…the sauce is done!

Turn the wings as they fry…it will take anywhere between 15 to 20 minutes for the wings to fully cook at a medium-high temp. Remove wings from pot and transfer immediately to sauce pan and coat. Repeat this process for the remaining wings.

I tested this recipe over and over…even when the wings are placed in the sauce, they still stay crispy. I also enjoy these sometimes with the sauce on the side…and of course…loads of ranch dressing! ENJOY!!!

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