Classic Buffalo Wings

In this crunchier take on the classic Buffalo wing recipe the wings are marinated in hot sauce prior to being dredged in spiced flour and[ deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance and the wonderful crunch evocative of Southern-style friend chicken. This recipe also calls for you to make your own blue cheese dipper sauce, which is quite simple — and fun to experiment with. Try substituting gorgonzola or any other blue cheese you like (Roquefort, Maytag, stilton) and you will be surprised at the results!]

Total Time:
1 hr 25 min
Prep:
10 min
Inactive:
30 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Wings:
  • 30 chicken wings, small wing joint removed
  • 2 cups hot sauce
  • 1/4 teaspoon Worcestershire sauce
  • Vegetable oil, for frying
  • 1 1/2 cups all-purpose flour
  • Kosher salt
  • Cayenne pepper
  • 2 large eggs
  • 1/4 cup whole milk
  • Oil, for deep-frying
  • Blue Cheese Dressing:
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 1 tablespoon white vinegar
  • 1/4 cup chopped parsley leaves
  • 1 teaspoon minced shallots
  • 1/2 teaspoon minced garlic
  • 1/4 pound blue cheese, crumbled
  • Celery sticks, for serving
Directions
  • To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.

  • Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.

  • Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag.

  • To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.

  • To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side – and plenty of napkins!


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