- 3 pounds chicken wings, tips removed, and drumettes
- Canola oil for frying
- 16 ounces Franks Red Hot Sauce
- ½ cup butter
- Blue cheese dressing
- Celery and carrot sticks
Heat a few inches of oil to 375°F in a large cast iron Dutch oven. When the oil reaches the desired temperature, drop in about 8 pieces of chicken and allow them to fry for 6-8 minutes. If you put in too many pieces at once, the temperature of the oil will drop and you will NOT to end up with crispy chicken.
Adjust the heat on the stove in order to keep the oil between 350°F and 375°F. Remove the chicken from the oil to a paper towel lined baking sheet. Continue frying the remaining chicken wings.
Allow the wings to cool and store in the refrigerator for 1 hour to overnight. When you are ready to serve, heat the hot sauce and butter in a medium saucepan. Re-fry the chicken wings as you did for the first round, about 6-8 minutes. Double frying them will give you that texture and crispiness that you are used to from your favorite restaurants. Place the warm sauce into a large bowl.
As the wings come out of the oil, allow them to drain for a moment and then add them to the warm sauce, tossing to coat. Arrange them on a platter and serve with blue cheese dressing, carrots and celery sticks (and lots of napkins!).