Crispy Buffalo Chicken Wings

Season the Wings:
• In a large Ziplock bag, combine the flour, paprika, cayenne pepper, garlic powder, and salt and pepper to taste. Stir to fully combine.
1 cup all-purpose flour, 1 tablespoon ground paprika, 1 teaspoon cayenne pepper, 1½ teaspoons garlic powder, kosher salt, ground black pepper
• Add in the chicken wings about 10 at a time, sealing and shaking to fully coat the wings in the flour mixture.
3 pounds bone-in, skin-on chicken wing portions

• Remove the wings from the mixture and place them on a paper plate. Repeat with all the wings until they are all fully coated in the flour mixture.
• Place wings in the fridge for 10-30 minutes; this will help the flour to fully adhere to the wings.

Fry the Wings:
• While the wings chill in the fridge, heat 3 inches of oil in a large stock pot or Dutch oven to 360°F.
cooking oil
• Fry the wings in batches of 10, for 10-15 minutes; or until the wings are crispy, browned, and fully cooked through. Remove from the oil with a slotted spoon and place on a paper towel lined plate to drain.

Make the Buffalo Wing Sauce:
• Heat the butter, hot sauce, and honey over medium-high heat in a small saucepan. Stir while you cook. Once bubbling, reduce to simmer and continue cooking.
1 cup Buffalo sauce, ½ cup salted butter, 3 tablespoons honey
• Use a whisk to stir the sauce often while cooking, about 10-15 minutes.

Toss and Serve:
• Once all the wings are done and drained of oil, add them all to a large bowl and toss in the buffalo sauce.
• Serve immediately, with ranch or blue cheese dressing for dipping.