Ingredients
- 1 gallon oil for frying, or as needed
- 3 pounds chicken wings and drummettes
- 1/2 cup unsalted butter
- 1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank’s RedHot)
- 1 (1 ounce) package dry ranch salad dressing mix (such as Hidden Valley Ranch)
- 1 tablespoon white vinegar
Directions
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Fry chicken wings in small batches in hot oil until no longer pink at the bone and the juices run clear, about 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Assure oil reaches 375 degrees F (190 degrees C) between batches.
Melt butter in a saucepan over low heat. Stir hot sauce, ranch dressing mix, and vinegar into the melted butter.
Put cooked chicken wings in a large mixing bowl. Ladle sauce over wings and toss to coat.
