Buffalo Wings

I eat buffalo wings every week. I wouldn’t call myself a connoisseur, just a huge consumer. Mostly as the $4.50 Happy Hour special at TGI Fridays, but I also regularly make them at home when Chicken Wings go on sale.  My own recipe bakes the wings rather than deep fries them. Certainly, I bake to make them healthier not to improve the taste.  Chris deep fries them, and (this week) so did I. Recipe is here.

The results were amazing; simply the best buffalo wings I’ve ever had. The dusting of corn starch fried up with a perfect texture. The sauce was spicy and rich. No need to “fake the richness” by adding Worcestershire sauce as I need to do with my own recipe. Absolute perfection.

Rating: 4-star. The best wings I’ve ever had.
Cost: $5 for 20 wings.
How much work? Medium.
How big of a mess?  A Big Mess, with oil splattering everywhere.
Start time 6:00 PM. Dinner time 7:00pm

The best buffalo wings I've ever had.

3 Responses to Buffalo Wings

  1. Mark says:

    Recipe (From Cooks Illustrated)

    Frank’s Louisiana Hot Sauce is not terribly spicy. We like to combine it with a more potent hot sauce, such as Tabasco, to bring up the heat. You will need to double the ingredients in the blue cheese dressing

    4 tablespoons unsalted butter
    1/2 cup hot sauce , preferably Frank’s Louisiana Hot Sauce
    2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
    1 tablespoon dark brown sugar
    2 teaspoons cider vinegar
    1 – 2 vegetable oil for frying
    1 teaspoon cayenne pepper
    1 teaspoon ground black pepper
    1 teaspoon table salt
    3 tablespoons cornstarch
    3 pounds chicken wings (18 wings), cut up

    Creamy Blue Cheese Dressing and Vegetables
    2 1/2 ounces blue cheese , crumbled (about 1/2 cup)
    3 tablespoons buttermilk
    3 tablespoons sour cream
    2 tablespoons mayonnaise
    2 teaspoons white wine vinegar
    4 stalks celery , cut into thin sticks
    2 medium carrots , peeled and cut into thin slices


    1. For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

    2. For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

    3. For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.

    4. To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately with the carrot and celery sticks and blue cheese dressing on side.

    5. To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.

  2. […] Chicken Wings with Hoisin Sesame Dipping Sauce I was going to make Buffalo Wings, but because of the hot weather I decided to barbecue instead. In the past, I have tried barbecued […]

  3. […] we with a serious craving for Buffalo Wings. I’ve been making wings for a couple of years (here is my January posting), but have never made homemade blue cheese dressing; until now. Wow, using real blue cheese gives […]

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