Durtty Bird Buffalo Wings
2 pounds chicken wings (drumettes and flats)
1/2 cup of Uncle Dibbz Durtty Bird Rub
1/2 cup cornstarch
Neutral oil, for frying
2 cups Frank's RedHot
4 tablespoons unsalted butter
Blue cheese or ranch dressing, for serving
Carrot and/or celery sticks, for serving (optional)
- Pat the wings dry with paper towels. In a large bowl, add the wings, Uncle Dibbz Durtty Bird Rub and toss until the seasonings are evenly distributed. . Then add 1 cup of Frank's RedHot and toss until the wings are evenly coated. Let them sit in refrigerator for at least 30 minutes to help the coating adhere.
- Meanwhile, add enough oil to a large heavy-bottomed pot to come 2 inches up the sides and set it over medium-high heat. Heat until a deep-fry or instant-read thermometer registers 375 degrees. Place a wire rack over a sheet pan or line a tray with layers of paper towels and set it near your work area.
- Coat the wings a toss in the corn starch shaking off any excess starch from the wings, carefully add them to the oil. Fry, occasionally turning the wings with a spider to promote even cooking, and adjusting the heat as needed so that the oil doesn't drop below 350 degrees, until the wings are cooked through and have started to get crispy, about 12 minutes. Transfer the wings to a wire rack or paper towels. Repeat with the remaining wings.
- While the wings are frying, in a small or medium saucepan over medium heat, combine the hot sauce and butter and cook until the butter has melted, about 2 minutes; whisk until combined.
- In a large bowl, add the wings and sauce and toss until evenly coated. Transfer to a platter along with the dressing, carrot and/or celery sticks, if desired, and serve.