Prep 1 hr
Cook 10 mins
As published in the "Great Lake Effects" cookbook by the Junior League of Buffalo, NY. The origin of this recipe began in 1964 at Buffalo's Anchor Bar. These are the real deal. I should know, I grew up there!
- 20 -25 chicken wings
- 2 cups vegetable oil
- 1⁄4 cup melted butter
- 1 (3 ounce) bottle louisiana hot sauce
Blue Cheese Dressing
- 2 cups mayonnaise
- 3 tablespoons cider vinegar
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon salt
- 8 ounces blue cheese, crumbled
- 1⁄4-1⁄2 cup cold water
- Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
- Preheat the oil in a deep fryer or a large deep pan to 365°F.
- Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
- Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
- Combine the wings and the hot sauce in a large container. Let stand, covered.
- Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
- Blue Cheese Dressing:.
- Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
- Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
- Store in an airtight container in the refrigerator.
- Makes 3 1/2 cups.
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