Buffalo Wings

On a paper towel-lined baking sheet, lay out your wings (2 lb). Pat the wings (2 lb) dry. Lightly toss wings (2 lb) in all-purpose flour (2 cups) and shake off excess. The wings (2 lb) should be as dry as possible.

In batches, lower the wings (2 lb) in hot oil (2 quarts) and cook for 3-4 minutes, or until they begin to develop color.

Transfer to a wire rack lined baking sheet and let rest for 2-3 minutes while you raise the oil (2 quarts) temperature to 375°F.

In batches, lower your wings (2 lb) into the hot oil (2 quarts) and cook for an additional 2-3 minutes and transfer to a wire rack-lined baking sheet.

In a small saucepan, heat Frank’s Red Hot (1 cup) until it begins to boil. Once boiling, cut the heat and whisk in cold butter (½ cup). In a small bowl combine the cornstarch (1 Tbsp) and water (1 Tbsp) and whisk until homogeneous. Whisk in Worcestershire sauce (1 Tbsp), white distilled vinegar (1 Tbsp) and heat over medium until thickened and emulsified.

Combine wings and sauce in a large mixing bowl and toss to evenly coat the wings.