Using our specially prepared sauce, classic buffalo-style hot wings are a snap to prepare. Serve the spicy wings with the traditional accompaniments: creamy blue cheese dip and crispy celery stalks.
Recipe courtesy of “Williams-Sonoma”:http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=EA567E61%2DF1D3%2D367D%2D8AD17BEFE2FB8BE3.
- 4 ounces blue cheese, such as Maytag
- 1/2 cup mayonnaise
- 1 cup buttermilk
- Salt and freshly ground pepper, to taste
- 2 quarts canola oil
- 2 pounds chicken wings, tips trimmed off
- 1 cup all-purpose flour
- 1/4 cup hot wing sauce
- 2 tablespoons unsalted butter, melted
- Celery stalks for serving
- 1 In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces. Add the mayonnaise and buttermilk and whisk until well combined. Season with salt and pepper. Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.)
- 2 Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.
- 3 Preheat an oven to 200°F. Line a baking sheet with paper towels.
- 4 Cut through the joint on each chicken wing to separate the wing into 2 pieces. Season with salt and pepper. Put the flour in a bowl. Dredge the wings in the flour, shaking off the excess.
- 5 Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.
- 6 In a small saucepan over medium heat, combine the hot wing sauce and butter and heat until the butter melts. Alternatively, in a small microwavable bowl, whisk together the hot wing sauce and butter and warm in a microwave at 15-second intervals until hot.
- 7 Transfer the fried chicken wings to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve immediately with the blue cheese dip and celery stalks. Serves 4 to 6.