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For the wings
  • 1 quart buttermilk
  • Salt and pepper
  • 1 teaspoon onion powder
  • 2 teaspoons dried dill
  • 4 cloves garlic, smashed
  • Canola oil, for frying
  • 2 dozen chicken wings
  • 2 cups flour
  • 1/4 cup cornstarch
For the buffalo sauce
  • 1 cup Frank’s Red Hot
  • 1/4 cup butter
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
For serving
  • Celery sticks
  • Carrot sticks
  • Ranch or blue cheese dressing


In large bowl, mix together buttermilk, 1 tablespoon salt, 2 teaspoons pepper, the onion powder, dried dill and garlic cloves. Add the chicken wings and marinate for at least 2 hours or up to 24.

When you’re ready to fry, heat the oil in large Dutch oven or tabletop fryer to 375°F.

While the oil heats up, mix the flour and the cornstarch in a shallow dish or sheet pan. Season with a little salt and pepper.

Remove the wings from the marinade and pat them dry. Working in batches of about 6 wings at a time, toss the wings into the seasoned flour and then drop them into the hot oil.  Fry for 10-12 minutes or until brown and crisp. Remove the wings to a cooling rack set on a sheet tray and keep warm in a 200°F oven to keep warm.

Meanwhile, make the buffalo sauce: In a small saucepan, heat the hot sauce with the butter until the butter is melted. Stir in the cayenne and smoked paprika.

When all the wings have finished cooking, place all of the wings into a large mixing bowl and pour the hot sauce over top; toss to coat. Place wings onto a platter and serve with celery, carrot and ranch or blue cheese dressing for dipping alongside.