Crispy Restaurant Style Buffalo Chicken Wings

Ingredients

• Seasoning Mix:
• 2 tablespoons ground paprika
• 1 tablespoon ground black pepper
• 1 tablespoon chili powder
• 1 tablespoon seasoned salt
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground white pepper
• 1 teaspoon mustard powder
• 2 pounds chicken wings
• 2 cups vegetable oil, or as needed
• 2 cups peanut oil, or as needed

Directions

Mix paprika, black pepper, chili powder, seasoned salt, cayenne pepper, onion powder, garlic powder, white pepper, and mustard powder together in a bowl until seasoning mix is evenly combined. Dry chicken wings thoroughly with a paper towel.

Heat enough vegetable oil and peanut oil in a deep cast iron pot or heavy pot to reach a depth of about 2 inches; bring to 300 degrees F (150 degrees C).

Split wings into 2 batches and fry each batch in the hot oil, 4 to 5 minutes. Transfer each batch to a paper towel-lined plate to drain.

Increase oil temperature to 350 degrees F (175 degrees C). Fry each batch of wings in the hot oil until skin is crispy, golden brown and meat is no longer pink in the center, 5 to 6 minutes. Drain wings on a paper towel-lined plate; transfer to a bowl.

Sprinkle seasoning mix over cooked wings and toss to evenly coat.