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
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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    I keep kosher so I used non-dairy sour cream and left out the blue cheese for the dressing and it still got rave reviews!  
    I didn't use the chicken part of this recipe. I used Alton Brown's Buffalo wing recipe for the chicken as it was a healthier baked recipe.
    yummy, but making a change to using Serendipity Seasoned Salt, makes it 10 times better!! ;- :-P I know that was a change half way through making 70 wings, I really enjoyed tasting.
    OMG!! We love extra spicy wings, so spicy that our mouths burn and our nose waters! Well, we used hot sause from Fire on the Mountain, the best hot wing place in Portland, even better than TX. I used this recipe to fry the wings and the wings came out crunchy and better than restaurant wings!  
     
    We found the perfect wing recipe! I will be trying these at special parties!
    This recipe is WAY TOO HOT!!!!! I made these for our Super Bowl feast and they were too hot to eat. My husband and I like spicy wings (we order "traditional" spicy buffalo wings when we have this dish out), so we're not exactly babies when it comes to hot food. Luckily we had six wings left over that I'd had to fry separately, so those weren't covered in the second cup of hot sauce by the time I realized my mistake. Those six wings were delicious, although they were basically just fried chicken. We had to throw the other 26 that were ruined by the hot sauce out. What a waste!! In all my years of cooking I've never been so off-put by a recipe to write a bad review, until now.
    Made them for my husband who loves spicey wings and he said they were perfect and that he wouldn't change a thing.
    I followed others' advice and did not toss the cooked wings with more hot sauce, as these babies can get too hot to enjoy. We ended up with wings that were not hot at all, but maybe the best fried chicken I've ever made. I had never done the egg wash, double flour dip routine before, but I certainly will from now on. If you do it this way, I think it's important to make sure your flour is well-seasoned. I used a good amount of kosher salt and black pepper, with some garlic powder and a pinch of paprika. Next time I will try the final hot sauce toss for real buffalo wings. Don't count on many leftovers!
     
    These wings were crunchy, juicy and flavorful - just the way I like them. The prep gets a little messy when you're doing the flour, egg, flour but totally worth it in the end. The breading comes out very crunchy and will hold its crunch for a while after tossing with the sauce. This recipe is also really easy to alter to your favorite flavor. My little kids can't eat the "hot" wings so I make them Honey BBQ wings by marinating in buttermilk & BBQ sauce and then tossing with Honey BBQ sauce at the end. I usually season the flour with salt & pepper for anything other than hot wings where I add the Cayenne. The kids love their mild version and my hubby and I love the hot ones! Another thing I really love about this recipe is the lack of specialty ingredients. I keep the ingredients on hand for other cooking I do and love that I don't have to run to the store for anything "odd" or that I won't use that often just to make these.
    I reduced the amount of hot sauce to 1/2 cup of Tapatio hot sauce. I also realized the longer you soak them in hot sauce the spicier they become. I wished they had a measurement for salt . Aside from that they are awsome. My mother in law wants the recipe.
    This will be my third year making this recipe and I have alway gotten great reviews from my family and friends. I usually only make it on Super Bowl Sunday. One of my friends is a huge wing fan and he loves them (he even asks to take some home with him). Its very easy to make and clean up is easy too.
    My son & all his football player buddy ate this up quick
    i made this a few nights ago and i loved it! this recipe comes close to my favorite wings that i buy at albertsons. i'll definately use this recipe again.
    These were excellent, but HOT. I used Frank's Red Hot Sauce, traditional buffalo sauce. 1/2 my guests couldn't get enough - sweating and everything! The other 1/2 made me not dip them in the sauce after I fried them - then they really loved them! If you're doing a lot at a time (I did 60) it takes forever just using a pot to fry them in, as you can only do about 6 or so at a time.
    great
    I bought breasts and cut them into strips to make buffalo tenders. They turned out great. The seasoning and sauces were easy and very tasty.
    great wings.
     
    low effort wings
    Easy, affordable, everyone loves them...and the dipping sauce is delicious!
    Sara truly has delivered a "best in class" recipe for Buffalo Wings. Always in search of perfection, I've tried many others, and I often order this dish in restaurants. This is truly the top of the list, and it's been a hit with company as well.
    Hot Wings!
    they taste wonderful.
    I only used the frying method. The temptature was a little hot, I suggest trying to keep the tempture between 300 to 350.
    I had a great time making these and everyone from my 11 year old son and 17 year old daughter to all the guys watching the game, loved them. You can make these as spicy as you want them. Will for sure make these again.
    i tried cooking these for the first time last night, and they were good- but not as good as i wanted them to be! i'm not sure if i did something wrong, but i followed the instructions exactly... and they just weren't that fantastic. it was good to try once, but will probably not use again.
    Made these for Superbowl and my guests couldnt get enough of them! They have great flavor and the breading is just right, not too much. I will definately make these again.
    Spicy but soooooooo good!!!
    I have tried different buffalo wings receipes, trying to find the one that is a hit and this receipe certainly did just that. A real crowd favorite
    Football, friends and these wings are perfect.
    didn't turn out how I expected, they were too crunchy
    My husband and I both prefer un-breaded hot wings. But for the breaded variety, these were great. They had just the right amount of hotness. We plan on making them again when we want something other than our normal wings.
    This recipe was easy to do. And my husband said it was better then our favorite wing place!
    I had problems with the coating staying on when people were trying to eat the chicken wings. The taste was good though.
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