Buffalo Chicken Wings

Buffalo Chicken Wings

Neutral-tasting oil, such as safflower, for frying
3 pounds chicken wings
2/3 cup hot sauce, such as Frank’s Red Hot
4 tablespoons (1/2 stick) butter, melted
Blue Cheese Dipping Sauce, for serving (recipe follows)
Celery sticks, for serving


[1]   Preheat oven to 200°F. Fill a large, deep skillet with 1 inch of oil; heat over medium-high until it returns to 375°F on a deep-fry thermometer. Working in batches, fry chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a paper towel–lined baking sheet in oven to keep warm. Adjust heat so oil returns to 375°F between batches.

[2]   In a large bowl, stir together hot sauce and melted butter. Add chicken and toss to coat. Serve wings with dipping sauce and celery sticks.

Blue Cheese Dipping Sauce
1 cup sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1/2 teaspoon coarse salt
1 1/3 cups crumbled blue cheese (5 to 6 ounces)


[1]  In a small bowl, stir together sour cream, mayonnaise, milk, and salt. Stir in blue cheese. Refrigerate, covered, until ready to serve, up to 2 days.

Excerpted from Martha Stewart’s Martha’s American Food. Copyright © 2012 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publisers. Reproduced by arrangement with the Publisher. All rights reserved.

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