- 4 lbs. chicken wings
- Peanut oil, as needed for frying
- 1 cup Frank’s Red Hot sauce
- 1/2 cup butter, cut in pieces
- Chunky bleu cheese dressing, as desired for dipping
- Celery sticks
- Heat peanut oil in dutch oven (no more than half-full to avoid bubbling over!) over medium-high heat until it reaches 350°F (177°C), monitoring the temperature with your Thermometer.
- Pat chicken wings completely dry with paper towels.
- Using a slotted spoon or spider, add some of the chicken wings into hot oil and fry for 7-10 minutes. Be sure not to crowd the pan. Adding too many wings at once will dramatically drop the temperature of your oil and risk a boil-over. You’ll need to fry in 2-3 batches.
- While the wings are cooking, heat the hot sauce in a small pot over medium-low heat, checking it with your Thermometer until it reaches 110°F (43°C). Remove from heat.
- Whisk one or two pieces of butter into the hot sauce until completely melted.
- Add the rest of the butter and whisk until all the pieces have melted. Set aside.
- When your 7-minute timer goes off, quickly spot-check the internal temperature of a few chicken wings with an instant-read digital thermometer like ThermoPro TP19, to make sure it has reached 165°F (74°C). Remove from the hot oil with a slotted spoon or spider and transfer to a sheet pan lined with paper towels or a cookie sheet with a cooling rack to drain excess oil. The wings will be crisp on the outside, juicy on the inside.
- Allow the oil temperature to come back up to 350°F (177°C) before adding more wings.
- After all of the wings are cooked and drained, place them in a large bowl, add hot sauce, and toss to coat. Grab plenty of napkins, serve with bleu cheese dressing and celery sticks.