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The World's Best Buffalo Wings - Championship Winner

Created by ForeverMama on August 9, 2016

15 garlic cloves, finely chopped (Not pressed through garlic press)
2 ounces bell pepper, finely chopped (1/4 of a pepper)
6 chilie peppers, finely chopped (use a variety: habanero, serrano, jalapeño)
1 bottle (23 ounce) hot sauce (Frank's RedHot Original Cayenne Pepper Sauce)
1 teaspoon celery salt
Cholula Hot Sauce, dash
1 tablespoon honey mustard
FOR CHICKEN WINGS
Oil (vegetable oil, 32 ounces)
6 3/4 to 7 pounds chicken wings (room temperature, rinsed and patted dry, 3 dozen wings)
Celery sticks, for serving

MAKE THE BLUE CHEESE DRESSING
Step 1: In a large bowl, mix all ingredients together until combined. Place in the refrigerator to chill.
TO MAKE THE BUFFALO SAUCE
Step 2: Melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, 3-4 minutes.
Step 3: Add bell peppers and chilies and sauté for 5 minutes. Pour in Frank's sauce and bring to a simmer.
Step 4: Add celery salt and Cholula sauce and let simmer, stirring occasionally, 15 minutes more. Add honey mustard and let simmer, stirring occasionally, until sauce reduces by about 10%, for about 15 minutes more. Set aside.
TO FRY THE WINGS
Step 5: Heat oil to 375 degrees in a medium pot over medium-high heat, using a thermometer to monitor temperature.
Step 6: Working in batches of four or five, fry wings in oil, flipping once halfway through cooking, until golden brown all over, 8-10 minutes.
Step 7: Remove chicken with slotted spoon and transfer to a paper-towel-lined plate.
Step 8: Add wings to Buffalo sauce and toss to coat. Serve wings with celery sticks and blue cheese dressing.
NOTE: If you want to tone down the heat, cut the number of chilies in half.