Buffalo-Style Chicken Wings

This is a recipe I learned from a very good friend, and every time I make it there isn't a wing left over. Always a 5-star with friends and family. You can tweak the recipe how you like. Less butter gives you a thicker sauce. I prefer a thinner sauce.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 856 Calories

Ingredients

• ½ cup unsalted butter
• 1 tablespoon white vinegar
• 1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch®)
• 1 gallon oil for frying, or as needed
• 3 pounds chicken wings and drummettes
• 1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank's RedHot®)

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.

Step 3

Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.

Step 4

Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.