dinnerAmber Gohn

Wings a la ChefBrent

dinnerAmber Gohn
Wings a la ChefBrent

Wings are a staple food at the Cooking With Heat household. The recipe is simple, the technique is complicated, and the result is impeccably delicious.

And the best part, there's more than one way to cook these bad boys. This recipe will cover our go-to method: The Twice Fry.

Extra Crispy Twice-Fried Buffalo Wings


  • Wings (duh)

    • We used a 24-pack of drumettes and flats on the show, but you can scale your recipe down as needed

  • Fry oil

    • We used Peanut oil, but if you have an allergy you can substitute Sunflower or Canola oil.

    • You’ll want enough oil to fill your enameled cast iron dutch oven about halfway, to make sure dropped foods don’t stick to the bottom. We used around 3 quarts.

  • Sauce

    • 1 cup Frank’s RedHot Sauce

    • 8 tablespoons unsalted butter

download (1).jpeg

Le Creuset Signature Enameled Cast-Iron 7 1/4-Quart Dutch Oven


Stainless Steel Wire Spider Strainer (7-Inch Strainer Basket)



  1. Heat oil in dutch oven to 225ºF, check temperature with a deep fry thermometer.

  2. Fry wings for 20 minutes between 225ºF and 250º, flipping the wings occasionally.

  3. Using a skimmer spider, scoop the wings onto a wire rack in a baking sheet covered with paper towels

  4. Let the wings sit at room temperature on a rack for at least 1 hour.

  5. Before the second fry, prepare the buffalo sauce. Combine the butter and hot sauce in a small saucepan over medium-low heat and stir until butter is completely melted.

  6. Transfer sauce to a large bowl that you can use to toss wings in.

  7. Heat oil in dutch oven to 400ºF. Fry the wings in batches of up to 8, flipping to ensure crispness on both sides until golden brown and delicious. This cook should take about 10 minutes.

  8. As wings come out of the oil, transfer immediately to the sauce bowl and toss to coat. Enjoy the best wings of your life!