Buffalo Chicken Wings

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  • Total: 1 hr 20 min
  • Prep: 45 min
  • Cook: 35 min
  • Yield: 4 servings
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For the Wings: 

vegetable oil, for frying

3 pounds chicken wings, split at the joint, wingtips removed and discarded

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


  1. 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.

Cook’s Note

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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