Buffalo hot wings

Ingredients

• 1kg (about 2.2 lbs) chicken wings
• 2L (about 8.5 cups) peanut oil, for frying
• Buffalo sauce
• 120ml (1/2 cup) hot sauce
• 60g (1/4 cup) unsalted butter
• 1 clove garlic, minced
• 1 tsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/4 tsp salt
• Ranch dressing
• 120ml (1/2 cup) mayonnaise
• 60ml (1/4 cup) sour cream
• 60ml (1/4 cup) buttermilk
• 1 tsp fresh dill, chopped
• 1 tsp fresh chives, chopped
• 1 clove garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp dried parsley (or 1 tsp fresh parsley, finely chopped)
• salt and pepper, to taste
• dash of white vinegar or lemon juice (optional, for added tang)

Directions

1. Begin by patting the chicken wings dry using paper towels, then place them on a rack and in the fridge uncovered for at least 4 hours or overnight. This will help them crisp up when frying. If your wings are whole, you can cut them at the joints to separate them into wingettes and drumettes.
2. For the ranch, in a mixing bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add the dill, chives, garlic, onion powder, parsley, salt, and pepper. Mix well until combined. Add the lemon juice and adjust seasoning to taste.
3. In a large pot or deep-fryer, heat the vegetable oil to 190°C (375°F). Once the oil is hot, carefully add the wings in batches, ensuring they aren't overcrowded. Fry them for about 10-12 minutes or until they are golden brown and fully cooked. Remove them with a slotted spoon and place them on a tray with a rack.
4. In a saucepan over medium heat, add all the ingredients for the sauce, bring the mixture to a simmer while whisking and then remove it from heat.
5. Place the fried wings in the sauce pan, or in a large mixing bowl and pour the buffalo sauce over the wings. Toss until they're fully coated in the sauce.
6. Serve the hot wings with the homemade ranch dressing on the side, and some celery sticks.