Acı Tavuk Kanatlar

Yapılışı

1. Prepare the chicken wings
   Place 1 kg chicken wings in a large pot with enough cold water to cover by 2 inches. Add 1 tablespoon baking soda and 1 teaspoon salt to the water.
2. Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for 5 minutes. Drain the wings in a colander and rinse with cold water to stop the cooking.
3. Pat the wings completely dry with paper towels and let them air dry on a wire rack for 10 minutes. The wings should feel dry to the touch with no moisture on the surface.
4. Heat the oil
   Heat 1 cup vegetable oil in a large, heavy-bottomed pot or deep fryer to 175°C (347°F). Use a thermometer to monitor the temperature accurately.
5. Fry the wings
   Carefully lower the dried wings into the hot oil in batches to avoid overcrowding. Fry for 10-12 minutes, turning occasionally, until golden brown and crispy with an internal temperature of 74°C (165°F).
6. Remove the wings with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Keep warm while preparing the sauce.
7. Make the buffalo sauce
   In a small saucepan, melt 200g butter over low heat. Once melted, whisk in hot sauce gradually until smooth and well combined.
8. Add garlic powder and cayenne pepper to taste, whisking constantly. Keep the sauce warm over very low heat, stirring occasionally to prevent separation.
9. Coat and serve
   Transfer the hot wings to a large mixing bowl and pour the buffalo sauce over them. Toss vigorously with tongs until all wings are evenly coated with sauce.
10. Serve immediately while hot, accompanied by celery sticks and ranch or blue cheese dressing for dipping.