BEST BUFFALO WINGS

BEST BUFFALO WINGS

Serves 5 to 6.

Note: Salting the wings prior to frying helps rid them of excess moisture in the skin, which can cause the finished product to be rubbery rather than crispy. The Asian-inspired twice-fried method helps ensure tender meat and crispy skin. As with all meat, be sure to leave the wings out at room temperature for 10 to 15 minutes before cooking. Cold wings will drastically reduce the temperature of the oil. And cool oil doesn't crisp well. Serve these wings with the traditional blue cheese dressing, sticks of celery and carrots.

• 5 lb. chicken wings and drummettes (20 to 25 pieces)

• 4 tbsp. kosher salt

• 4 tbsp. Sriracha (Asian hot chili) sauce

• 2 tbsp. honey

• 1 tbsp. soy sauce

• 2 tbsp. finely chopped fresh cilantro

• 4 c. canola oil

• Salt and ground black pepper, to taste

Directions

When ready to cook, remove the chicken pieces from refrigerator and pat completely dry with paper towels, brushing away any salt. Let the chicken sit at room temperature for 10 to 15 minutes.

Meanwhile, in a small bowl, whisk together the Sriracha sauce, honey, butter, soy sauce and cilantro. Taste to check the heat level. If the sauce is too spicy, add honey. Set aside.

Place the oil in a large Dutch oven fitted with a thermometer. Heat over medium until the oil is 275 degrees.

Divide the chicken into four batches. One batch at a time, fry for 8 minutes, transferring each to a clean plate or baking sheet when done. Once all the chicken is done, increase the heat to medium-high and heat oil to 375 degrees.

Again working in batches, fry the chicken for 2 minutes, then transfer to a baking sheet lined with paper towels. The skin should be brown and crunchy and the meat should pull away from the bones with just a bit of resistance.

Nutrition information per serving of 6 with sauce:

Calories493Fat34 gSodium890 mg

Carbohydrates8 gSaturated fat10 gCalcium25 mg

Protein37 gCholesterol125 mgDietary fiber1 g