From America's Test Kitchen

Buffalo Wings
Frank's Louisiana Hot Sauce is vinegary and not terribly spicy. Combine
this sauce with a more potent hot sauce, such as Tabasco, to give the
wings the proper heat. Serves 6 to 8 as an appetizer

4 tablespoons unsalted butter 
1/2 cup Frank's Louisiana Hot Sauce 
2 tablespoons hot pepper sauce, such as Tabasco, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
1/2 quarts peanut oil, for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at the joint 
4 stalks celery, cut into thin sticks
2 carrots, peeled and cut into thin sticks


1. Melt the butter in a small saucepan over low heat. Whisk in the hot
sauces, brown sugar, and vinegar until combined. Remove from the heat
and set aside.

2. Preheat the oven to 200 degrees. Line a baking sheet with paper
towels. Heat 2 1/2 inches of oil in a large Dutch oven over medium-high
heat to 360 degrees. While the oil heats, mix together the cayenne,
black pepper, salt, and cornstarch in a small bowl. Dry the chicken with
paper towels and place in a large mixing bowl. Sprinkle the spice mixture
over the wings and toss with a rubber spatula until evenly coated. Fry
half the chicken wings until golden and crisp, 10 to 12 minutes. With a
slotted spoon, transfer the fried chicken wings to the baking sheet. Keep
this first batch warm in the oven while frying the remaining wings.

3. Pour the sauce mixture in a large bowl, add the chicken wings, and
toss until the wings are uniformly coated. Serve immediately with the
carrot and celery sticks and Blue Cheese Dressing on the side.