40 chicken wings, split into drums and flats
1 bottle Rub Some Chicken Buffalo Sauce
1 bottle bleu cheese dressing
1 head of celery, cut into sticks
2 large carrots, cut into sticks
16L Canola oil
Paper towel-lined tray or bowl to land the cooked wings
- Fill the fryer with canola oil. Preheat to 325. It’s important to not exceed the max fill line. The oil will expand as it heats up.
- Trim any excess skin from your wings and pat them down with a dry paper towel so there is no moisture on the surface.
- Place the wings in the fry basket and submerge them. Give the basket a little jiggle so the wings don’t stick to the metal.
- Cook until the wings reach an internal temperature of 165F when checking with the instant read thermometer.
- Lift the basket into the rack to drain for about 30 seconds before transferring the wings to a lined tray.
- Allow the wings to cool before wrapping and putting them in the fridge to chill for at least an hour.
- Bring fryer up to 390F.
- Take wings out of the fridge and begin to dust them in cornstarch. Place the wings into the fry basket and shake out any excess cornstarch.
- Fry the wings until the exterior is golden brown and crisp (4-10 minutes depending on the size of your wings).
- Drain the oil and land the wings in another lined tray and season with salt while they are still hot, shaking the tray to ensure the wings are seasoned on all sides.
- Toss the wings in buffalo sauce and serve with a side of carrots, celery and bleu cheese.