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RECIPES

BA's Best Buffalo Wings

PUBLISHED: JANUARY 16, 2015

USER RATINGS

SERVINGS: 6

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens
the cooking time, and the cornstarch dredge transforms into a crunchy shell when
fried. If you like your wing sauce super spicy, increase the amount of cayenne.

Ingredients
SERVINGS: 6

Blue Cheese Dressing

2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled

¼ cup buttermilk

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

Kosher salt, freshly ground pepper

Wings And Assembly

2 tablespoons unsalted butter, melted

½ cup hot pepper sauce (such as Frank’s)

½ teaspoon cayenne pepper

Kosher salt, freshly ground pepper

Vegetable oil for frying (about 10 cups)

¾ cup cornstarch

3 pounds chicken wings, tips removed, drumettes and flats separated

4 celery stalks, cut into thin sticks

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Special Equipment
Deep-fry thermometer

Preparation
Blue Cheese Dressing
Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in
a medium bowl. Season with salt and pepper.

Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.

Wings And Assembly

Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take
off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan
over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until
combined. Remove pan from heat and set aside; rewarm just before tossing with
wings

Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer.
Heat over medium-high heat until thermometer registers 375°.

Meanwhile, place cornstarch in a large bowl. Season wings with salt and pepper.
Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully
lower wings into oil. Fry, turning occasionally, until chicken is cooked through and
crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set
inside a rimmed baking sheet and transfer to oven to keep warm while you fry
remaining wings.

Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve
immediately with celery sticks and blue cheese dressing for dipping.

Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill.
Rewarm before using.

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