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Janice Okun’s Buffalo Chicken Wings

Janice Okun’s Buffalo Chicken Wings recipe image
These classic Buffalo wings are the ultimate game-day comfort food. The wings are deep-fried until the skin is shatteringly crisp, then tossed in a vibrant emulsion of melted butter and Frank's RedHot sauce for that signature spicy kick. The heat is perfectly balanced by the cool, tangy richness of a homemade blue cheese dressing made with fresh herbs and lemon juice. Crunchy celery sticks add a refreshing crunch to cut through the richness. This recipe is perfect for casual gatherings, sports parties, or a relaxed weeknight dinner when you crave bold, satisfying flavors. It’s a timeless favorite that brings the taste of the bar right to your dining table, requiring minimal effort for maximum reward.
Cuisine:
Courses:
Difficulty: Intermediate
Description
These classic Buffalo wings are the ultimate game-day comfort food. The wings are deep-fried until the skin is shatteringly crisp, then tossed in a vibrant emulsion of melted butter and Frank's RedHot sauce for that signature spicy kick. The heat is perfectly balanced by the cool, tangy richness of a homemade blue cheese dressing made with fresh herbs and lemon juice. Crunchy celery sticks add a refreshing crunch to cut through the richness. This recipe is perfect for casual gatherings, sports parties, or a relaxed weeknight dinner when you crave bold, satisfying flavors. It’s a timeless favorite that brings the taste of the bar right to your dining table, requiring minimal effort for maximum reward.
Ingredients
  • 24 chicken wings, about four pounds
  • Salt, if desired
  • Freshly ground pepper
  • 4 cups peanut, vegetable, or corn oil
  • 4 tsp butter
  • 2-5 Tbs Frank's Louisiana Red Hot Sauce (one 2-1/2 ounce bottle)
  • 1 Tbs white vinegar
  • Celery sticks
  • 1 cup homemade mayonnaise
  • 2 Tbs finely chopped onion
  • 1 tsp finely minced garlic
  • 1/4 C finely chopped parsley
  • 1/2 C sour cream
  • 1 Tbs lemon juice
  • 1 Tbs white vinegar
  • 1/4 C crumbled blue cheese
  • 1 egg yolk
  • 1 tsp imported mustard, such as Dijon or Dusseldorf
  • 1 tsp vinegar or lemon juice
  • 1 C peanut, vegetable, or olive oil
Directions
  1. 1
    Prepare the wings: Cut off and discard the small tip of each wing. Cut the main wing bone and second at the joint to separate the drumette and flat.
  2. 2
    Season the wings with salt, if desired, and freshly ground pepper to taste.
  3. 3
    Heat 4 cups of peanut, vegetable, or corn oil in a deep pot or fryer until quite hot.
  4. 4
    Add half of the wings to the hot oil and cook for about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well.
  5. 5
    Add the remaining wings and cook for about 10 minutes or until golden brown and crisp. Drain well.
  6. 6
    In a saucepan, melt the butter. Add two to five tablespoons of the hot sauce and 1 tablespoon of white vinegar.
  7. 7
    Put the cooked chicken wings on a warm platter and pour the butter mixture over them. Toss to coat evenly.
  8. 8
    Prepare the blue cheese dressing: Combine 1 cup homemade mayonnaise, 2 tablespoons finely chopped onion, 1 teaspoon finely minced garlic, 1/4 cup finely chopped parsley, 1/2 cup sour cream, 1 tablespoon lemon juice, 1 tablespoon white vinegar, and 1/4 cup crumbled blue cheese in a mixing bowl.
  9. 9
    Chill the dressing for an hour or longer before serving.
  10. 10
    Prepare homemade mayonnaise (if needed): Place 1 egg yolk in a mixing bowl and add salt, if desired, and pepper to taste, mustard, and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.
  11. 11
    Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used. Yield: About one cup.
  12. 12
    Serve the wings with the chilled blue cheese dressing and celery sticks.
Note

Storage: Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness. The blue cheese dressing can be stored in the refrigerator for up to 5 days.

Substitutions: If you do not have Frank's RedHot, you can use other vinegar-based hot sauces. For the frying oil, peanut oil provides the best flavor and high smoke point, but canola or vegetable oil works well too.

Variations: For a milder version, reduce the amount of hot sauce. For extra spice, add cayenne pepper to the wings before frying or mix it into the butter sauce.

Keywords: buffalo wings, chicken wings, fried chicken, blue cheese dressing, spicy chicken, game day food, appetizer, party food, homemade mayonnaise, celery sticks, deep fried, hot sauce, comfort food
Read it online: https://www.chefs-mate.com/recipe/janice-okuns-buffalo-chicken-wings/