- 1 1/2 lbs party chicken wings
- vegetable oil for frying
for the chicken coating
- 3/4 cup all-purpose flour
- 3/4 cup water
- 1 tbsp cornstarch
for the buffalo sauce
- 4 tbsp butter
- 6 tbsp sriracha sauce
- squeeze of fresh lime juice optional
- chopped cilantro optional, for garnish
Heat vegetable oil to 350°F in preparation for frying. In a small bowl, whisk flour, water, and cornstarch until thick, smooth slurry forms. Coat wings lightly in the slurry (if it clings on too thick, manually wipe some of it off). Fry in small batches, about 9-10 minutes until crispy and golden.
While wings are cooking, make the buffalo sauce. Melt butter in a small saucepan on the stove. Stir in sriracha until sauce becomes uniform and orange. If desired, add in a squeeze of fresh lime juice. Coat finished wings with sauce (I used a brush and brushed the wings with the sauce, double coating each one). Garnish with cilantro if desired. Serve with carrots, celery and ranch dressing.
How to Bake the Wings
- If you would rather bake the wings, do not make the slurry.
- Preheat oven to 400°F. Place wings on a baking sheet lined with parchment paper.
- Bake about 40-50 minutes until wings are crisp.
- While the wings bake, make the sauce. Brush the sauce on the baked wings and serve.