Buffalo-Style Chicken Wings

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1767, total fat 150 G., saturated fats 40 G., proteins 53 G., carbohydrates 54 G., fiber 3 G., cholesterol 366 mg, sodium 1224 mg, sugar 3 G.

Unlike classic Buffalo wings, this recipe dredges the wings in flour before deep-frying. They're then fried and coated in a mixture of butter and hot sauce, then baked in the oven for an additional layer of flavor, resulting in a super-crispy finish. A traditional blue cheese dipping sauce makes them even more incredible. Serve with celery sticks and fresh carrots to soothe your taste buds after the spicy wings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Wings

900 g chicken wings, cut in half at the joints, tips removed
2 cups of flour
0.5 tsp cayenne pepper
0.5 tsp fine salt
Vegetable oil, for deep-frying
Special equipment: deep fat thermometer

Butter with hot sauce

0.5 cup unsalted butter, melted
1/4 cup hot sauce (or to taste)
2 tablespoons freshly squeezed lemon juice

Blue cheese dip

1 cup mayonnaise
0.5 cups low-fat cream (10%)
2 tbsp sour cream
1 tbsp. freshly squeezed lemon juice
1/4 tsp Worcestershire sauce
1/2 cup crumbled blue cheese, such as Maytag (about 80g)
Celery sticks, for serving
Carrot sticks, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken wings, hot sauce, blue cheese, sour cream, lemon juice, Worcestershire sauce, ground cayenne pepper

Cooking the dish according to the recipe:

Preheat oven to 200°C and line one large or two small rimmed baking sheets with foil.

In a large heavy-bottomed saucepan, heat oil over medium heat until it reaches 190°C on a deep-fry thermometer.

In a large bowl, combine flour, cayenne pepper, and salt. Dredge three wings at a time in the flour mixture and fry until golden brown, 10-12 minutes. Transfer the wings with a slotted spoon to a paper towel-lined plate. Before frying the next batch, bring the oil in the pan to the desired temperature.

Combine butter, hot sauce, and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture and transfer them to the prepared baking sheet.

Bake, turning the wings occasionally, until crispy and most of the sauce has been absorbed, about 35 minutes.
Blue cheese dipping sauce:

In a medium bowl, combine the mayonnaise, heavy cream, sour cream, lemon juice, salt, Worcestershire sauce, and 1/4 cup blue cheese until smooth. Gently fold in the remaining 1/4 cup cheeses and season with salt and pepper to taste. Use immediately or refrigerate for up to 3 days. Yield: about 2.5 cups.
Transfer the wings to a serving platter and serve with blue cheese dressing, celery sticks, and carrots.