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
- 10 min
- 30 min
- 45 min
- 6 servings
- 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
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!
Recipe courtesy Christopher B. O'Hara, Wing It!: Delectable Recipes for Everyone's Favorite Bar Snack, Clarkson Potter, 2004
Buffalo-Style Wings with Emeril's Wing Sauce, Seasoned Fries and Crudite with a Blue Cheese Dressing
Recipe courtesy of Emeril Lagasse