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Units Scale
- 2 lbs chicken wings, split at joints, tips discarded
- 1 cup all-purpose flour
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Vegetable oil for frying
For the Buffalo Sauce:
- 1/2 cup unsalted butter
- 1/2 cup hot sauce (like Frank’s Red Hot)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Celery salt, for sprinkling
Instructions
- In a bowl, combine the flour, celery salt, garlic powder, onion powder, smoked paprika, salt, and pepper.
Dredge the chicken wings in the flour mixture, ensuring they are well-coated.
In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Fry the chicken wings in batches until golden brown and crispy, about 10-12 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
For the Buffalo Sauce:
In a saucepan over medium heat, melt the butter. Stir in the hot sauce, Worcestershire sauce, garlic powder, and onion powder until well combined.
Toss the fried chicken wings in the Buffalo sauce until evenly coated.
Sprinkle the wings with additional celery salt for an extra burst of flavor.
Serve the Spicy Buffalo Celery Salt Chicken Wings with celery sticks and your favorite dipping sauce.
Nutrition
- Calories: 600
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 42 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg