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Blitzburgh Buffalo Wings

This recipe yields the ultimate "best of both worlds" wing: a quick pan-fry for that golden, flour-dusted crunch, followed by a high-heat bake to render the fat and lock in the juice. Finished with a buttery, classic buffalo glaze, these are a certified crowd-pleaser.
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Total Time 30 minutes
Course: Main Course, Snack
Cuisine: American
Calories: 95
Ingredients Method

Ingredients
  

  • 20 chicken wings, flats and drums
  • The Coating: 1/4 cup all-purpose flour, 1 tsp seasoned salt, 1 tsp garlic powder
  • The Fry: Vegetable or canola oil enough to coat the bottom of a large skillet
  • The Sauce: 8 oz Buffalo chicken sauce 1 1/2 tbsp unsalted butter
  • For Serving: Blue cheese dressing

Method
 

  1. Preheat your oven to 425°F. Use paper towels to pat the wings thoroughly dry.
  2. Pro-tip: Drier wings equal crispier skin!
  3. In a gallon-sized Ziploc bag, combine the flour, seasoned salt, and garlic powder. Toss the wings into the bag, seal it, and shake vigorously until every wing is evenly dusted.
  4. In a large frying pan, heat the oil over high heat. Once shimmering, add the wings. Fry for roughly 10 minutes, turning occasionally, until they develop a light golden-brown color on all sides.
  5. Transfer the par-fried wings from the oil onto a baking sheet fitted with a wire rack. Bake for 10 minutes, or until the internal temperature of the thickest wing reaches 165°F.
  6. While the wings bake, melt the butter in a small saucepan over low heat. Stir in the Buffalo sauce until well combined and smooth.
  7. Remove wings from the oven and immediately drop them into the sauce. Toss to coat every nook and cranny. Serve hot with a side of blue cheese dressing.