The Best Crispy Buffalo Wings

• cornstarch¾ cup
• chicken wings2 pound
• all-purpose flour¼ cup
• paprika1 teaspoon
• garlic powder1 teaspoon
• cayenne pepper1 teaspoon
• baking powder2 teaspoon
• salt2 teaspoon
• black pepper1 teaspoon
• water⅔ cup
• peanut or vegetable oil0
• buffalo sauce½ cup
• ranch or blue cheese dip0
• celery sticks1 stalk

Instructions

1. 1

   In a bowl, toss ¼ cup cornstarch and the chicken wings together until fully coated.

2. 2

   Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.

3. 3

   In a medium bowl, whisk together the remaining ½ cup cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper.

4. 4

   Gradually whisk in the water, breaking up any lumps and mixing until smooth.

5. 5

   The batter should be slightly runny.

6. 6

   Heat the oil in a large pot until it reaches 350°F (180°C).

7. 7

   Coat chicken wings in the batter, shaking off any excess.

8. 8

   Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown.

9. 9

   Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.

10. 10

    Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat.

11. 11

    Transfer to a serving plate.

12. 12

    Serve with either ranch or blue cheese dressing and celery sticks.

13. 13

    Enjoy!