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Deep-Fried Classic Buffalo Wings

Source of Recipe


From "The Great Wings Book" by Hugh Carpenter



List of Ingredients



• -- Blue Cheese Dressing --
  
• 1 cup crumbled blue cheese
  
• ½ cup buttermilk
  
• ½ cup mayonnaise
  
• 2 to 4 Tbsp whipping cream, half-and-half, or milk
  
• 2 tsp Worcestershire sauce
  
• ½ tsp salt
  
• ¼ tsp freshly ground pepper
  
• .
  
• -- Wings --
  
• 24 chicken wings
  
• 1 tsp salt
  
• 1 tsp freshly ground black pepper
  
• 1 to 3 Tbsp hot sauce (Frank's or your favorite)
  
• 4 Tbsp unsalted butter
  
• .
  
• 4 cups flavorless cooking oil
  
• Carrot sticks and/or celery sticks, for serving
  






Instructions



1. Make the dressing:
   In a blender, place ½ cup of the blue cheese and all the remaining dressing ingredients, and liquefy. For a thinner consistency, add a little more whipping cream. Stir in the remaining ½ cup blue cheese. This can be done up to 12 hours before cooking and then stored, tightly covered, in the refrigerator.
   
   
2. Cut off and discard the chicken wing tips. Cut the wings in half through the joint. You will have 48 pieces. Rub the chicken with salt and pepper. Place the hot sauce, butter and vinegar in a small saucepan. Bring the mixture to a simmer, then set aside.
   
   
3. Place a 12-inch frying pan over medium-high heat on an indoor stovetop or an outdoor gas grill. Add the cooking oil. Heat the oil until bubbles form around the end of a wooden spoon dipped into the oil, 350° to 375° F. Turn the heat to high. Add half the chicken wings. Deep-fry until the wings become deep golden and the meat is cooked along the bone (cut into one with a paring knife), about 12 minutes. Transfer the wings to a wire rack to drain. Cook the second batch of wings. Place the wings on a serving platter. Pour the butter sauce over the wings. Serve with the dressing and the sticks.
   
   Serves 6 to 12 as an appetizer
   (or 4 as an entrée)