Buffalo Wings
by James Beard Foundation
appetizer
Yield: 6 to 8 servingsPrep: 1 hourCook: 12 to 15 minutes per batchTotal: Approximately 1 hour 30 minutes
Ingredients
You have 3 of 10
produce
- ✓1 clovegarlic(minced)
- ○celery sticks(for serving)
- ○lemon juice
protein
- ○5 poundschicken wings(split into two pieces, wing tips removed)
dairy
- ○1/2 cupunsalted butter(melted)
- ○1/4 cupblue cheese(crumbled)
- ✓1/2 cupsour cream
pantry staple
- ·black pepper(freshly ground)
- ○peanut or canola oil(for deep-frying)
- ·salt
other
- ✓1 cupmayonnaise
- ○1 cupwing sauce
Instructions
- Make the dip: in a large bowl, mix the mayonnaise, sour cream, cheese, lemon juice, garlic, and salt and pepper until thoroughly combined. Cover and refrigerate for at least 1 hour before serving.
- Make the wings: pour 2 inches of oil into a Dutch oven or deep, heavy pot and heat to 350°F.
- Working in batches, immerse the wings in the hot oil, being careful not to crowd the pot, which will cause the temperature to dip.
- Deep-fry at 350°F for 12 to 15 minutes, or until completely cooked and crispy. (When the chicken is fully cooked, the juices will run clear.)
- Drain on paper towels. Season with salt and pepper to taste.
- Whisk the hot sauce and melted butter in a large bowl.
- Toss the fried wings in the hot sauce mixture until completely coated.
- Serve immediately with celery sticks and blue cheese dip.
My notes
For milder wings, use more butter; for spicier wings, use less.