Fried chicken wings tossed in a butter-enriched cayenne hot sauce, invented at the Anchor Bar in Buffalo, New York, and always served with cooling blue cheese or ranch and celery sticks.
Dry the wings
Pat the wings completely dry with paper towels and season lightly with salt.
Heat the oil
Heat the frying oil in a deep pot to 190°C, checked with a thermometer.
Fry the wings
Fry the wings in batches, without crowding the pot, until deep golden brown and crisp, about ten minutes per batch.
Drain the wings
Lift the wings onto a wire rack over paper towels to drain excess oil.
Melt the sauce
While the wings fry, melt the butter in a saucepan over low heat, then whisk in the hot sauce and vinegar until glossy and combined.
3 minToss and serve
Toss the hot wings in the sauce until fully coated and serve immediately with celery sticks and blue cheese dressing.
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