Get the Recipe: Extra Crispy Chicken Wings with Buffalo Sauce


  • 2 quarts canola oil
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • 3 pounds chicken wings, cut at joints

Buffalo Sauce

  • 8 tablespoons unsalted butter
  • 2 garlic cloves, pureed on garlic press or rasp grater
  • 1 cup Frank’s Louisiana Hot Sauce
  • 2 tablespoons Tabasco sauce, add more if you like wings spicy
  • 2 tablespoons dark brown sugar
  • 1 tablespoon BBQ sauce


  • Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil. Heat over medium-high heat to 350 degrees F.
  • Whisk flour, cornstarch, garlic powder, cornstarch, salt and 1½ cups (360 ml) water in large bowl until smooth.
  • Working in in two batches, dip half of the chicken in the flour/cornstarch mixture. Let the excess drip back into the bowl and gently place in the hot oil. Increase heat to high, stir once or twice to keep the pieces separated. Cook for 7 minutes or until the coating is light golden brown in color and beginning to crisp up.
  • Remove the chicken with a slotted spoon and place on the prepared rack to drain briefly. Repeat process with second batch.
  • Once all chicken is cooked, heat the canola oil to 375 degrees F. Carefully return all wings to canola oil and cook for another 7 minutes stirring occasionally, or until golden brown.
  • Remove the chicken wings with a slotted spoon, place on the prepared rack and let stand for 2 minutes.
  • Toss in your favorite sauce. I like to use the buffalo recipe below.

Buffalo Sauce

  • Melt butter in small saucepan, add garlic and cook for 30 seconds. Whisk in hot sauce, brown sugar, and BBQ sauce until combined.