Ingredients
Method
Prepare the Wings
- Pat chicken wings completely dry with paper towels. This is crucial for crispiness.
- In a large bowl, whisk together flour, cornstarch, salt, garlic powder, and paprika.
- Toss wings in the flour mixture until evenly coated. Let sit for 10 minutes to help coating adhere.
First Fry
- Heat oil in a large, heavy pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.
- Working in batches, fry wings for 8-10 minutes. Don't overcrowd the pot.
- Remove wings and drain on wire rack set over baking sheet. Let rest for 5 minutes.
Make the Sauce and Final Fry
- While wings rest, whisk together hot sauce, schmaltz, olive oil, vinegar, garlic powder, and salt in a large bowl.
- Increase oil temperature to 375°F (190°C).
- Fry wings again for 2-3 minutes until golden brown and extra crispy.
- Immediately transfer hot wings to the bowl with Buffalo sauce and toss until well coated.
- Serve immediately with celery sticks.
Notes
If you don't have schmaltz, you can render it by cooking chicken skin and fat trimmings slowly until crispy. Strain the fat and use immediately. Wings can be first-fried up to 4 hours ahead and kept at room temperature, then second-fried when ready to serve. For extra heat, add a pinch of cayenne pepper to the sauce.