Crispy Restaurant Style Buffalo Chicken Wings

Regardless of how you dress your wings, the key to making amazing wings is to fry them twice. I love them tossed in the dry seasoning rub listed below, since they maintain their crunchy flavor! I never understood those who chose to oven-bake their wings; it's called a guilty pleasure for a reason! You can also season the wings with an Asian soy, BBQ, herb or traditional buffalo-style hot sauce. Serve immediately along side celery and ranch or blue cheese dressing, if desired!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 235 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper
• 1 ½ teaspoons onion powder
• 1 teaspoon mustard powder
• 1 tablespoon chili powder
• 1 ½ teaspoons garlic powder
• 2 pounds chicken wings
• 1 tablespoon seasoned salt
• 2 cups vegetable oil, or as needed
• 2 cups peanut oil, or as needed
• 2 tablespoons ground paprika

Recipe Instructions

Step 1

Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.

Step 2

Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C).

Step 3

Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.

Step 4

Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl.

Step 5

Sprinkle seasoning mix over cooked wings and toss to evenly coat.