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Buffalo Wings

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"For residents of Buffalo, New York, true buffalo wings come only from Frank and Teressa's Anchor Bar, where owner Teressa Bellissimo invented the dish in 1964. There, wings are fried, then tossed in a combination of melted margarine and hot sauce. Today, the Anchor Bar serves two thousand pounds of wings each day."

List of Ingredients

◦  Peanut oil, for frying
◦  4 pounds chicken wings, separated into 2 pieces, wing tips removed
◦  ¾ cup margarine
◦  1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
◦  1⅓ cups Blue Cheese Dressing (recipe follows)
◦  4 ribs celery, halved lengthwise, then cut crosswise into 3-inch sticks


Recipe

Heat oven to 200° F. Pour oil to a depth of 2 inches into a 6-quart Dutch oven and heat over medium heat until a deep-fry thermometer reads 350° F.

Dry wings thoroughly with paper towels. Working in batches, fry wings until golden brown and cooked through, about 12 minutes. Transfer wings to a wire rack set over a baking sheet, and place in oven to keep warm until all wings are fried.

Heat margarine in a 12-inch deep-sided skillet over medium heat; stir in hot sauce until smooth. Add wings and toss until completely coated. Serve wings in a large bowl with dressing and celery on the side.


Serves 4


Blue Cheese Dressing:

This steak-house classic is extra creamy thanks to the addition of half-and-half, in addition to mayonnaise and sour cream.

◦  ⅓ cup crumbled blue cheese
◦  ¼ cup half-and-half
◦  ¼ cup mayonnaise
◦  3 Tbsp sour cream
◦  1 Tbsp fresh lemon juice
◦  1 tsp granulated garlic
◦  ½ tsp onion powder
◦  ¼ tsp celery seeds
◦  Kosher salt and freshly ground black pepper, to taste

Using a fork, stir together blue cheese, half-and-half, mayonnaise, sour cream, lemon juice, granulated garlic, onion powder, and celery seeds in a bowl. Season with salt and pepper. Dressing will keep refrigerated for up to 1 week.

Makes about 1½ cups