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Carefully heat your deep fryer to 375 degrees F outdoors.
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(Obviously you dont have to do this outdoors, but I am just one of those people who refuses to use a deep fryer indoors unless youre working in an restaurant kitchen.)
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For the chicken wings: Wash and cut your wings.
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You can purchase your wings already cut into pieces (flatties and drummies), or you can buy them whole and cut them into 2 pieces.
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(You do not use the tips.
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Freeze them in a container for the next time you are making soup broth.)
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You also want to buy good-sized wings.
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You dont want them to be too small, or they will dry out quickly throughout the deep frying process and that is a recipe for sadness, not Buffalo Wings.
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For the wing sauce: Mix the Franks hot sauce, butter, vinegar, and Worcestershire sauce in a saucepan on low heat.
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Do not boil.
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Keep it on low heat until you are ready to toss the wings and make sure to stir often.
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When making about 30 wings using these amounts, the wings would be considered medium hot.
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Adjust your amounts accordingly if you are cooking more wings, or if you want them to be hotter!
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Place wings in the fryer basket (dont overfill the basket; you may have to cook them in batches).
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Carefully put the basket in the fryer and cover.
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Fry the batch for 1012 minutes, depending on the size of the wings.
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Place the wings in a large bowl (one with a lid).
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Pour your heated sauce over the wings as evenly as you can.
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Cover the bowl, shake, and swirl to ensure even coverage.
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Open the lid and get smacked in the face with that awesome Buffalo Chicken Wing aroma.
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(The vinegar is key here.)
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Note: If you are cooking the wings in batches, it helps to have a grill or oven nearby heated to a low temp.
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That way you can keep your cooked batches covered and in a warm place until all of the wings are ready.
