Classic Buffalo Wings with Blue Cheese

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (at least 6-quart)
• •Deep-fry or candy thermometer
• •Spider strainer or slotted spoon
• •Wire cooling rack
• •Large mixing bowl for tossing

Instructions

1. 1

   Dry the wings thoroughly

   Pat the wing pieces aggressively dry with paper towels, pressing firmly to draw out surface moisture. Spread them in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for at least one hour, preferably overnight. The circulating cold air desiccates the skin, which is precisely what you want.

   The overnight rest transforms wing skin. Water evaporates, proteins tighten, and you'll achieve crispness that no shortcut can replicate.
2. 2

   Make the blue cheese dressing

   In a medium bowl, combine the mayonnaise, sour cream, buttermilk, vinegar, garlic paste, salt, and several grinds of black pepper. Whisk until smooth. Fold in the crumbled blue cheese, leaving chunks intact. You want pockets of intense cheese throughout, not a homogeneous paste. Taste and adjust salt. Cover and refrigerate until needed.

3. 3

   Prepare the Buffalo sauce

   Cut the butter into tablespoon-sized pieces and place in a small saucepan with the hot sauce and Worcestershire. Set over medium-low heat, swirling occasionally, until the butter melts completely and the mixture looks unified and glossy. Keep warm over the lowest possible heat. The sauce will break if it boils.

   Frank's RedHot is traditional and its vinegar-forward heat is integral to authentic Buffalo flavor. Louisiana-style sauces work; sriracha does not.
4. 4

   Heat the frying oil

   Pour oil into a large Dutch oven or heavy-bottomed pot to a depth of three inches. Attach a deep-fry thermometer to the side. Heat over medium-high until the oil reaches 375°F. This takes longer than you expect, about fifteen minutes. The patience here pays dividends.

   Peanut oil has a higher smoke point and produces the crispest results. Vegetable oil works perfectly well. Never use olive oil for deep frying.
5. 5

   Season the wings

   Remove the wings from the refrigerator. Season all pieces evenly with the salt and pepper. The skin should feel papery and tight to the touch. If any moisture has accumulated, pat dry once more.

6. 6

   Fry in batches

   Carefully lower eight to ten wing pieces into the hot oil using a spider strainer or slotted spoon. The oil will bubble vigorously. Maintain temperature between 350°F and 375°F by adjusting heat as needed. Fry for ten to twelve minutes, turning occasionally with tongs, until the wings are deep golden brown and the skin appears tight and blistered. The meat near the bone should register 165°F.

   Crowding drops oil temperature dramatically and produces greasy, pale wings. Three batches is not too many. Rushing is the enemy.
7. 7

   Drain and rest briefly

   Transfer fried wings to a clean wire rack set over a baking sheet. Let them drain for one minute while you bring the oil back to temperature. Repeat with remaining batches. Keep finished wings warm in a 200°F oven if needed, though they're best served immediately after saucing.

8. 8

   Toss in Buffalo sauce

   Working in batches, place hot wings in a large bowl. Ladle warm Buffalo sauce over them, about three tablespoons per batch. Toss vigorously until every wing glistens with an even coating. The sauce should cling to the ridges and crevices of the crispy skin. Transfer to a serving platter immediately.

9. 9

   Serve with ceremony

   Arrange the sauced wings on a platter. Serve the blue cheese dressing in a bowl alongside, with celery and carrot sticks fanned beside it. Provide plenty of napkins. These wings demand participation. There is no dignified way to eat them, nor should there be.

Chef Tips

• •Buy whole wings and split them yourself. You'll save money and get the wingtips for stock. Freeze them until you have enough for a proper batch of chicken stock.
• •For a party, fry the wings three-quarters done and hold at room temperature for up to two hours. Finish in 375°F oil for three to four minutes just before serving. The double-fry produces extraordinary crispness.
• •Scale by weight, not by counting: plan on three-quarters of a pound of whole wings per person for a main course, half a pound for appetizers. A five-pound bag serves six to eight as an appetizer.
• •Leftover blue cheese dressing keeps refrigerated for one week and improves after the first day. It's magnificent on wedge salads, baked potatoes, or spread on a burger.
• •If Frank's isn't available, Crystal or Texas Pete are acceptable substitutes. Avoid Tabasco, which is too vinegary, or any Asian-style hot sauce.

Advance Preparation

• •Blue cheese dressing can be made up to five days ahead. The flavors marry beautifully with time. Store covered and refrigerated.
• •Wings can be dried on their rack in the refrigerator up to 24 hours before frying. Longer drying means crispier results.
• •Buffalo sauce can be made up to one week ahead and refrigerated. Rewarm gently over low heat, whisking to re-emulsify, before tossing with wings.
• •For large parties, par-fry wings at 325°F for eight minutes up to two hours ahead. Finish at 375°F for four minutes just before saucing.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)