RCI-MT.004.0095.001

Buffalo Wings with Blue Cheese Dressing

Tangy, spicy, crispy, chewy morsels of everything that is good about life. were first prepared at the Anchor Bar on Main Street, near the corner of North Street, in Buffalo, New York on October 3, 1964.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

  • Frank's Red Hot brand cayenne pepper sauce. No other sauce will do
    sorry, not even the sauce they sell at the Anchor Bar. Not even Franks "Buffalo Wing Sauce" which has fake butter stuff in it. You don't need that. You need:
    1 unit
  • 1 unit
  • A deep fryer. Do not even try to bake
    broil or grill these things. You can, and they can be good, but do not under any circumstances call them Buffalo wings. Fill that motherfucker to the fill line with oil and preheat to 360 - 370F (180 - 190C)
    1 unit
  • . a large heavy pot
    a
    1 unit
  • . a candy thermometer OR
    2 unit
  • . a probe thermometer
    3 unit
  • . oil (peanut is good but any deep-fryer-worthy shortening is fine really)
    4 unit
  • . a spider
    5 unit
  • stuff that will be covered later. That picture was from a 2004 post about doing it without a fryer.
    6 - 9 unit
  • A bunch of chicken wings
    separated into wing and "drummette" sections, wingtips removed.
    1 unit

Method

1
Separate chicken wings into wing and drummette sections, discarding wingtips. Pat dry with paper towels to remove excess moisture.
5 minutes
2
Fill a deep fryer or large heavy pot with oil to the fill line. Heat oil to 360–370°F (180–190°C), using a candy or probe thermometer to monitor temperature.
10 minutes
3
Carefully lower chicken wings into the hot oil in batches using a spider, avoiding overcrowding. Fry for 8–10 minutes until golden and crispy.
9 minutes
4
Remove wings from the oil using the spider and drain on a paper towel-lined plate. Let cool slightly.
2 minutes
5
Combine Frank's Red Hot cayenne pepper sauce with melted butter in a large bowl, stirring until fully blended.
1 minutes
6
Add the drained wings to the sauce mixture and toss until all wings are evenly coated.
2 minutes
7
Transfer sauced wings to a serving platter and serve immediately with blue cheese dressing on the side for dipping.

What Makes This Variant Distinct

  • Original variant

Cuisines