Prep: 15 minutes
Total: 45 minutes
for the wings:
canola oil, for frying
2 pounds|1007 grams chicken wings
2-3 teaspoons|10 grams kosher salt
1 teaspoon|2 grams freshly ground black pepper
1-2 teaspoons|10 grams poultry seasoning
2 cups|286 grams all-purpose flour
pinch cayenne pepper
1-2 teaspoons|3 grams paprika
for the sauce:
3 tablespoons|44 grams unsalted butter
1 garlic clove minced
1/4 cup|60 ml hot sauce, preferably Frank's Red Hot
blue cheese dip celery sticks
1. Heat 2-inches oil in a large saucepan or deep-fryer until a deep-fry thermometer reads 350°F. Season the chicken wings with salt, pepper, and chicken seasoning. In a large bowl, whisk the flour, cayenne pepper, and paprika. Toss the chicken wings in the bowl of flour to coat.
2. Working in batches, fry the wings until golden and crisp, about 10 to 12 minutes. Drain on a paper towel-lined plate.
3. To make sauce, melt in a medium pot over medium heat. Cook garlic until fragrant, about 1-2 minutes. Add hot sauce and stir to combine well.
4. Transfer fried wings to serving platter and drizzle with hot sauce. Serve with blue cheese dip and celery sticks on the side.