Fried Buffalo Wings

Confession: I know nothing about football. I can tell when there's a touchdown (cheering) but besides that the game makes no sense to me. I do, however, love to go to football watching parties and chow down on tons of delicious fried food and dips. 

While we're not watching any games this weekend, seeing so much football food on Instagram has got me craving some grade-A buffalo wings. Cue the saviors of all my food questions, Serious Eats. With surprisingly little effort (though, I do admit, a bit of a mess) I whipped together the crispiest sauciest wings I've ever had the pleasure of tasting. 

Recipe from Serious Eats

Fried Buffalo Wings (makes 20 wings)

• 2 lbs chicken wings (20 total)
• 2 quarts canola oil
• 4T butter
• 1/2 c Frank's Red Hot
• Ranch or blue cheese dressing and celery sticks to serve

Preheat oven to 225*.

Place oil and chicken wings in an oven-safe Dutch oven. Heat over medium-high heat until the oil reaches 200*. Cover with the lid and place in the oven for 40 minutes. Remove the chicken with a slotted spoon and lay onto a baking sheet covered with paper towels. Let sit at room temperature for an hour.

Make the buffalo sauce by heating the butter and Franks together over medium heat until the butter is melted. Pour into a large bowl.

Heat the leftover oil in the same Dutch oven over medium low heat until the temperature reaches 400*. Add half the wings to the oil (being VERY careful, as the oil will splatter. Us the lid as protection) and cook for 10 minutes, stirring occasionally, until the wings are golden and crispy. Remove from the oil with a slotted spoon and transfer to the bowl with the buffalo sauce. Toss until evenly covered and move to a plate. Repeat with the second half of the wings.

Serve with ranch or blue cheese dressing (I'm a ranch girl myself) and celery sticks.