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These Buffalo wings are an extra-crispy way to celebrate the American classic


Give the wings another pass or two to freshen up the starch coating, and working in two batches (see NOTE), shake off excess starch from the wings and gently add to the oil. Cook, turning the wings occasionally with a spinner to promote even cooking, adjusting the heat as necessary so the oil doesn’t drop below 325 degrees, until the wings are cooked through and starting to crisp, about 12 minutes. (The bubbling will have settled when they’re done.) Transfer the wings to the prepared wire rack or paper towels with a spin. Repeat with the remaining wings.

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