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Buffalo Chicken Wings

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"The Super Bowl party staple was born in the 1960s in Buffalo, New York. Many Buffalo natives will tell you that the Anchor Bar is the site of the dish's origin; the city was subsequently blanketed with bars that specialized in wings. Like the original, this version is bathed in a sauce made with hot sauce (Frank's RedHot is the authentic choice) and butter; add more hot sauce if your preferences lean toward the fiery end of the heat scale. After all, the must-have accompaniments�a creamy blue cheese dip and crunchy celery sticks�are meant for soothing relief."

List of Ingredients

◦ Neutral-tasting oil, such as safflower, for frying
◦ 3 pounds chicken wings
◦ ⅔ cup hot sauce, such as Frank's RedHot
◦ 4 tablespoons (� stick) butter, melted
◦ Blue Cheese Dipping Sauce, for serving (recipe follows)
◦ Celery sticks, for serving


Recipe

Preheat oven to 200� F. Fill a large, deep skillet with 1 inch of oil; heat over medium-high until it returns to 375� F on a deep-fry thermometer. Working in batches, fry chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a paper towel-lined baking sheet in oven to keep warm. Adjust heat so oil returns to 375� F between batches.

In a large bowl, stir together hot sauce and melted butter.
Add chicken and toss to coat. Serve wings with dipping sauce and celery sticks.

Serves 4






❧ Blue Cheese Dipping Sauce:

◦ 1 cup sour cream
◦ 2 tablespoons mayonnaise
◦ 2 tablespoons milk
◦ � teaspoon coarse salt
◦ 1 ⅓ cups crumbled blue cheese (5 to 6 ounces)

In a small bowl, stir together sour cream, mayonnaise, milk, and salt. Stir in blue cheese. Refrigerate, covered, until ready to serve, up to two days.

Makes about 2 cups