Buffalo Chicken Wings

Total Time:
1 hr 20 min
45 min
35 min

4 servings

  • For the Wings:
  • vegetable oil, for frying
  • 3 pounds chicken wings, split at the joint, wingtips removed and discarded
  • salt
  • 5 celery ribs, cut into 2-inch sticks and chilled in an ice bath
  • 1/2 cup unsalted butter
  • 1/4 cup hot sauce, or to taste
  • 1 tablespoon lemon juice
  • For the Blue Cheese Dip (about 2 cups):
  • 6 ounces blue cheese, crumbled
  • 1 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • salt and freshly ground black pepper
  • 2 -3 shakes of hot sauce (recommended: Frank's Red Hot)
  • 1 teaspoon garlic powder

Fill a large 5 to 6-quart heavy pot with 2-inches of oil. Heat over medium heat until a deep fry thermometer registers 375 degrees Fahrenheit. Working in batches, pat 5 to 6 wings dry with VIVA® towels. Gently drop wings into the hot oil. Move them gently in the oil with a spider or slotted spoon so the wings don't stick together. Fry until crispy and golden, about 7 minutes. Remove to a VIVA® towel lined plate and season with salt immediately. Continue with remaining batches.

Melt butter over medium heat in a small sauce pan with the hot sauce and lemon juice and a pinch of salt. Pour into a large bowl and add wings. Toss to coat well. Remove celery sticks from water and drain on Viva® towels.

Serve chicken wings on a platter with celery sticks and blue cheese dip.

Blue Cheese Dip: Whisk all ingredients together in a bowl, cover with plastic wrap and refrigerate at least 2 hours before serving.

Create your own hand wipes for guests to clean up after eating messy Chicken Wings by using VIVA® Select-A-Size towels. Fold individual VIVA® towels in half lengthwise, then, starting at one of the short ends, roll each towel into a tight spiral. Repeat with as many VIVA® towels as desired. Prepare lemon water by squeezing fresh lemon juice into clean water in a bowl. Soak prepared VIVA® towels in lemon water and arrange on a small tray. Garnish with lemon slices, if desired.

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    Recipe courtesy of Food Network Kitchen