Buffalo-Style Chicken Wings
- Level: Easy
- Yield: about 4 appetizer servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1768
- Total Fat
- 149
- Saturated Fat
- 39
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 53
- Cholesterol
- 365
- Sodium
- 1225
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
Wings:
2 cups all-purpose flour
1/2 teaspoon cayenne
1/2 teaspoon fine salt
Vegetable oil, for frying
2 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup unsalted butter, melted
1/4 cup hot sauce, or to taste
2 tablespoons fresh lemon juice
Blue Cheese Dressing:
1 cup mayonnaise
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)
Kosher salt and freshly ground black pepper
Celery sticks, for serving
Carrot sticks, for serving
Directions
Special equipment:
a deep-fry thermometer- For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
- Whisk together the flour, cayenne and salt in a large bowl.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
- Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
- For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
- Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.