Buffalo-Style Chicken Wings (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
2 cups all-purpose flour |
1/2 teaspoon fine salt |
1/2 teaspoon cayenne |
vegetable oil for frying |
2 pounds chicken wings, split at the joint, wingtips removed and discarded |
1/2 cup unsalted butter, melted |
2 tablespoons freshly squeezed lemon juice |
1/4 cup hot sauce, or to taste |
blue cheese dressing, recipe follows |
celery sticks |
blue cheese dressing |
1 cup mayonnaise |
1/2 cup crumbled maytag blue cheese (about 3 ounces), divided |
1/2 cup half-and-half |
2 tablespoons sour cream |
1 tablespoon freshly squeezed lemon juice |
1/4 teaspoon worcestershire sauce |
1/2 teaspoon kosher salt |
freshly ground black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large bowl, whisk together the flour, salt, and cayenne.
3. In a large heavy-bottomed pot, pour in the oil to a depth of 2 inches. Place over medium heat and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, about 10 to 12 minutes per batch. Using a slotted spoon, transfer the wings to a paper towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
4. In a large bowl, combine the butter, lemon juice, and hot sauce. Toss the fried wings in the hot sauce mixture. Transfer the wings, with the sauce, to a large foil-lined baking sheet, or 2 small ones, and bake, turning the wings occasionally, until crispy and they have absorbed most of the sauce, about 35 minutes.
5. Transfer the wings to a serving platter and serve with the blue cheese dressing and celery sticks.
6. In a medium bowl, whisk together the mayonnaise, 1/4 cup of the blue cheese, half-and-half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup of blue cheese and season with pepper, to taste. Use now or store in the refrigerator for up to 3 days.
7. Yield: 2 1/4 cups
8. Copyright 2001 Television Food Network, G.P. All rights reserved
9. /content/dam/images/food/fullset/2013/9/28/0/FNK_Buffalo-Style-Chicken-Wings_s4x3.jpg How to Make Buffalo-Style Chicken Wings
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