Serious Eats: The Ultimate Extra-Crispy Double-Fried Confit Buffalo Wings Recipe

Are these wings more work than your standard wing? Sure, but all of the extra work can be done in advance. Come game day, all you’ve got to do is heat up that pot of oil and fry as many or as few wings as you want. And believe me, it’s worth the extra effort.

Full-on crisp, crackly, ever-so-slightly greasy, perfectly juicy and succulent, sauce-coated, tangy, vinegary Buffalo wing perfection in every lick-lipping, finger-dripping bite.

Notes: The stove-top method is faster and easier for some folks, but the oven method will get you slightly moister end results.

Chicken wings can be frozen after step 1. To freeze chicken, place on a large plate or rimmed baking sheet, seaprating each piece. Freeze until solid, then transfer chicken pieces to a zipper-lock freezer bag. Keep frozen for up to 2 months. To cook from frozen, remove as many as you’d like to cook from the freezer and allow them to thaw at room temperature for at least 20 minutes and up to 2 hours before continuing with step 2.

To serve all the chicken at once instead of in batches, transfer chicken directly from the fryer in step 3 to a rack set in a rimmed baking sheet and place in a 200°F oven while you cook the remaining batches. Toss all the chicken with the sauce at once and serve.

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