Restaurant-Style Buffalo Chicken Wings

Recipe View In a large bowl, whisk together the flour, paprika, cayenne pepper, and salt until well combined. (2 minutes)

Recipe View Add the chicken wings to the bowl and toss to coat evenly, ensuring each wing is thoroughly covered in the flour mixture. Transfer the coated wings to a 9x13-inch glass baking dish, arranging them in a single layer. Cover the dish and refrigerate for 1 to 1.5 hours to allow the coating to adhere properly. (5 minutes + 1 to 1.5 hours refrigeration)

Recipe View Pour approximately 1 inch of vegetable oil into a deep, heavy skillet. Heat the oil over medium-high heat until it reaches 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature. (10 minutes)

Recipe View While the oil is heating, prepare the sauce. In a small saucepan, combine the butter, hot sauce, black pepper, and garlic powder. Cook over low heat, stirring occasionally, until the butter is completely melted and the mixture is smooth and well blended. Remove from heat and set aside. (5 minutes)

Recipe View Carefully place the coated wings into the hot oil, ensuring not to overcrowd the skillet. Fry the wings for 10 to 15 minutes, or until they are golden brown and crispy, turning occasionally to ensure even cooking. Maintain the oil temperature during frying. (10-15 minutes)

Recipe View Remove the cooked wings from the hot oil using a slotted spoon or tongs. Place them on a paper towel-lined plate or wire rack to drain excess oil. (2 minutes)

Recipe View Transfer the wings to a serving platter or a clean bowl. Drizzle the prepared hot sauce over the wings, or toss the wings in the bowl with the hot sauce until they are evenly coated. Serve immediately and enjoy! (2 minutes)