Spicy Buffalo Wings with Buttermilk Blue Cheese Dressing
Source of Recipe
From "Margaritaville" by Carlo Sernaglia and Julia Turshen
"You know what they say about fixing things that aren't broken... These are straightforward, old-fashioned chicken wings. Our big trick is heating the hot sauce and blending it with cold butter to make an emulsified mixture that's wonderfully thick and coats the wings beautifully. If you don't want to dirty the blender, though, you can just melt the butter with the hot sauce and whisk the two together. They'll still be great."
List of Ingredients
• 5 Tbsp unsalted butter, cut into cubes
• ½ cup hot sauce (preferably Frank's RedHot or Crystal
• 1 tsp cayenne pepper
• Neutral oil (such as canola or vegetable), for frying
• 2 pounds chicken wings, wing tips discarded, halved at the joint, patted dry with paper towels
• Celery sticks, for serving
• Buttermilk Blue Cheese Dressing (recipe follows), for serving
Place the butter in a blender. Place the hot sauce and cayenne in a small pot set over high heat. When it comes to a boil, turn off the heat and add it to the blender. Blend until smooth. (Alternatively, you can place the butter in the pot and use a handheld blender to combine everything.) Set aside.
Pour 1 inch of oil into a large heavy pot and heat the oil over medium heat. Test the oil: when a chicken wing sizzles upon contact, it's ready. Add as many wings as will fit in an even, not-crowded layer. Fry the wings, turning them a few times while they cook, until golden brown all over, about 12 minutes. Regulate the heat while they're frying so that the oil is hot enough to bubble around the edges of the chicken, but not so hot that the chicken burns. Transfer the wings to a paper towel-lined plate to drain. Break into one to make sure it's cooked through (if it's not, throw the batch back into the oil and continue to cook until they're done). Repeat the process, adding more oil to the pot as needed, until you've fried all your wings.
Put the fried wings in a large bowl and drizzle with the butter-hot sauce mixture. Toss well to combine. Transfer to a serving platter and serve immediately, with celery sticks and Buttermilk Blue Cheese Dressing alongside. And lots of napkins.
Buttermilk Blue Cheese Dressing
• ½ cup buttermilk
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tsp granulated garlic
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tsp white balsamic vinegar (or white wine vinegar)
• ¾ cup crumbled blue cheese
• 1 Tbsp minced fresh chives
Place the buttermilk, mayonnaise, sour cream, granulated garlic, salt, pepper, and vinegar in a large bowl and whisk well to combine. Stir in the blue cheese and chives. Serve immediately or store in an airtight container in the fridge for up to 1 week.
Makes about 2 cups