Louisiana Chicken Wings (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pat chicken wings completely dry using paper towels, removing all surface moisture to ensure maximum crispiness. Separate wings into drumettes and flats if not already done, discarding wing tips or saving for stock.
2. 2Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F, using a thermometer to monitor temperature accurately.
3. 3Working in batches of 8-10 pieces to avoid overcrowding, carefully lower wings into hot oil. Fry until deep golden brown and skin is crackling crispy, about 10-12 minutes per batch. Wings should register 165°F internally and float to the surface when done.
4. 4Transfer fried wings to a wire rack set over a baking sheet, allowing excess oil to drain. Let rest for 2-3 minutes while preparing the sauce - this crucial step prevents soggy wings.
5. 5Melt butter in a medium saucepan over low heat until completely liquefied. Add Frank's RedHot sauce, garlic powder, sea salt, cayenne pepper, smoked paprika, black pepper, Worcestershire sauce, onion powder, and honey. Whisk mixture continuously until smooth and fully combined, about 2 minutes. Keep sauce warm but not boiling.
6. 6Place drained wings in a large stainless steel mixing bowl. Pour hot buffalo sauce over wings immediately. Toss vigorously using tongs until every wing is completely coated with glossy sauce, about 30 seconds of continuous tossing.
7. 7Arrange sauced wings on a serving platter in a single layer for restaurant-style presentation. Serve immediately alongside cold blue cheese dressing in a small bowl and fresh celery sticks arranged decoratively.