Pat the chicken wings dry with paper towels to remove excess moisture, which helps achieve crispiness during frying.
Fill your deep fryer or large heavy-bottomed pot with enough oil to fully submerge the wings, then heat it to 375°F (190°C).
Carefully lower the wings into the hot oil using tongs, making sure not to overcrowd the pan. Fry in batches if needed to maintain temperature.
Fry the wings for about 10-12 minutes, turning occasionally with tongs, until they are golden brown and crispy, with a crackling sound as they cook.
Use a slotted spoon or tongs to remove the wings and place them on paper towels to drain excess oil, letting them sit for a couple of minutes.
In a mixing bowl, combine the hot sauce, melted butter, vinegar, garlic powder, salt, and pepper. Whisk until smooth and well blended.
Toss the hot, crispy wings in the sauce mixture until evenly coated, ensuring the sauce clings to the skin for maximum flavor.
Serve immediately, allowing the crisp skin to crackle with each bite and enjoy the fiery, tangy flavor of your buffalo wings.
