Buffalo-Style Hot Wings With Blue Cheese Dip

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Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This are such a treat! Classic buffalo-style hot wings are a snap to prepare. Serve the spicy wings with the traditional accompaniments: creamy blue cheese dip and crispy celery stalks. I use Spiracha Hot Chili Sauce found in Asian food markets. Using cornstarch, rather than flour, gives an extra crispy coating. (The cooking time includes the refrigerator resting time.)

Ingredients Nutrition

Directions

  1. In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces.
  2. Add the mayonnaise and buttermilk and whisk until well combined.
  3. Season with salt and pepper. Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.).
  4. Cut through the joint on each chicken wing to separate the wing into 2 pieces.
  5. Rinse and pat the chicken pieces dry.
  6. Combine cornstarch cayenne, paprika, salt and pepper in a large zip style plastic bag. Shake to blend.
  7. Dredge the wings in the cornstarch mixture, shaking off the excess.
  8. Place wings on a rack lined baking sheet and place in the refrigerator for 90 minutes. (This step causes the coating to adhere better.).
  9. Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides.
  10. Heat the oil to 375°F on a deep-frying thermometer.
  11. (Or use a deep-fat fryer following the manufactures directions.).
  12. Preheat an oven to 200°F Line a baking sheet with paper towels.
  13. Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. (Use less time if wings aren't too meaty.).
  14. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.
  15. In a small saucepan over medium heat, combine the hot sauce and butter and heat until the butter melts.
  16. (Alternatively, in a small microwavable bowl, whisk together the hot sauce and butter and warm in a microwave at 15-second intervals until hot.).
  17. Transfer the fried chicken wings to a large bowl. Pour the sauce over the wings and stir to coat evenly.
  18. Serve immediately with the blue cheese dip and celery stalks.