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Buffalo-Style Chicken Wings
From Food Network Kitchens

Ingredients
2 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon cayenne
Vegetable oil for frying
2 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice
1/4 cup hot sauce, or to taste
Blue Cheese Dressing, recipe follows
Celery sticks

Directions
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the flour, salt, and cayenne.
In a large heavy-bottomed pot, pour in the oil to a depth of 2 inches. Place over medium heat and


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Working in 3 batches,
dredge the wings in the flour mixture and fry until lightly browned, about 10 to 12 minutes per
batch. Using a slotted spoon, transfer the wings to a paper towel-lined plate. (Make sure the oil
returns to the proper temperature before frying each batch.)
In a large bowl, combine the butter, lemon juice, and hot sauce. Toss the fried wings in the hot
sauce mixture. Transfer the wings, with the sauce, to a large foil-lined baking sheet, or 2 small
ones, and bake, turning the wings occasionally, until crispy and they have absorbed most of the
sauce, about 35 minutes.
Transfer the wings to a serving platter and serve with the blue cheese dressing and celery
sticks.

Ingredients
Blue Cheese Dressing
1 cup mayonnaise
1/2 cup crumbled Maytag blue cheese (about 3 ounces), divided
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon freshly squeezed lemon juice

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

1/4 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
Freshly ground black pepper

Directions
In a medium bowl, whisk together the mayonnaise, 1/4 cup of the blue
cheese, half-and-half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir
in the remaining 1/4 cup of blue cheese and season with pepper, to taste. Use now or store in the
refrigerator for up to 3 days.
Yield: 2 1/4 cups
Copyright 2001 Television Food Network, G.P. All rights reserved

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Copyright 2006 Television Food Network, G.P., All Rights Reserved