Buffalo Wings
Buffalo, NY
As the legend goes, the famed chicken wings at the JBF America's Classics Award–winning Anchor Bar in Buffalo, New York, were created late one night in the 1960s by then owner Teressa Bellissimo, who wanted to cook up something special for hungry regulars. Whether or not Buffalo wings had ever been made before is debatable, but it’s clear that Anchor Bar was one of the first places to serve this now ubiquitous snack. This recipe will yield crispy, tangy wings of medium heat. For milder wings, use more butter; for spicier wings, use less. Serve wings with celery sticks and blue cheese dip alongside.
Ingredients
Buffalo Wings:
- Peanut or canola oil for deep-frying
- 5 pounds chicken wings (about 30 whole wings), split into two pieces, wing tips removed
- Salt and freshly ground black pepper
- 1 cup Anchor Bar Wing Sauce (or other hot sauce such as Frank’s Red Hot Original Cayenne Pepper Sauce)
- 1/2 cup (1 stick) unsalted butter, melted
- Celery sticks for serving
Blue Cheese Dip: (makes about 2 cups)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup crumbled blue cheese
- Juice of 1/2 lemon
- 1 garlic clove, minced
- Salt and freshly ground black pepper
Method
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.
Yield
6 to 8 servings
