Buffalo Style Chicken Wings (1)
These classic Buffalo wings are the ultimate game-day comfort food. Crispy-fried chicken wings are tossed in a vibrant sauce made from melted butter and Frank's RedHot, creating a perfect balance of heat and tang. The meat is tender inside and crunchy outside, offering a satisfying texture contrast. Paired with cool, creamy blue cheese dressing and crisp celery sticks, this dish cuts through the spice beautifully. It’s an irresistible crowd-pleaser for Super Sunday, party appetizers, or a hearty main course with friends. Simple ingredients come together to create a bold, iconic flavor profile that demands seconds.
Description
These classic Buffalo wings are the ultimate game-day comfort food. Crispy-fried chicken wings are tossed in a vibrant sauce made from melted butter and Frank's RedHot, creating a perfect balance of heat and tang. The meat is tender inside and crunchy outside, offering a satisfying texture contrast. Paired with cool, creamy blue cheese dressing and crisp celery sticks, this dish cuts through the spice beautifully. It’s an irresistible crowd-pleaser for Super Sunday, party appetizers, or a hearty main course with friends. Simple ingredients come together to create a bold, iconic flavor profile that demands seconds.
Ingredients
- 24 wings
- 4 cups oil (peanut, corn, or other) 4T butter
- 2-5T (one 2.5 oz. bottle) Frank's 1T white vinegar Louisiana Hot Sauce
- 2-1/2C blue cheese dressing salt and pepper celery sticks Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally.
- instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey,
- 1 c. mayonnaise
- 2 Tbsp. finely chopped onion
- 1 tsp. finely minced garlic
- 1/4 c. finely chopped parsley
- 1/2 c. sour cream
- 1 Tbsp. lemon juice
- 1 Tbsp. white vinegar
- 1/4 c. crumbled blue cheese salt, pepper, cayenne to taste Combine and chill for an hour or longer.
Directions
- 1 Discard small tip of each wing, split at large joint and sprinkle with salt and pepper.
- 2
Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally.- 3
When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings.- 4
Melt butter in saucepan and add hot sauce and vinegar.- 5
Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake).- 6
Combine mayonnaise, sour cream, crumbled blue cheese, chopped onion, minced garlic, parsley, lemon juice, vinegar, salt, pepper, and cayenne to taste.- 7
Chill dressing for an hour or longer before serving.- 8
Serve wings with celery sticks and blue cheese dressing for dipping.NoteStorage: Store leftover wings and dressing separately in airtight containers in the refrigerator for up to 3 days.
Substitutions: You can bake the wings at 400°F (200°C) for 40-50 minutes until crispy if you prefer not to deep fry.
Tips: For extra crispy wings, pat them completely dry before frying and ensure the oil is hot enough before adding the chicken.
Variations: Adjust the amount of hot sauce and cayenne in the dressing to control the heat level.
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