Classic Buffalo Wings
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
In this classic recipe, the wings are marinated in a spicy sauce, then dredged in seasoned flour and deep-fried. The extra flour coating creates an even golden color and a wonderfully crispy crust, reminiscent of South American-style fried chicken. The recipe also calls for a blue cheese dipping sauce: it's quite simple and allows for experimentation. Try using Gorgonzola or any other blue cheese of your choice (Roquefort, Maytag, or Stilton)—you'll be amazed at the results!
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.
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
- 30 chicken wings, small joint removed
- 2 cups hot sauce
- 1/4 tsp Worcestershire sauce
- 1.5 cups of flour
- Cayenne pepper
- 2 large eggs
- 1/4 cup whole milk
- Vegetable oil for deep-frying
- Celery sticks for serving
Blue cheese dipping sauce
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 lemon, squeeze the juice
- 1 tbsp. white vinegar
- 1/4 cup chopped parsley leaves
- 1 tsp chopped shallots
- 1/2 tsp minced garlic
- 110 g blue cheese, crumbled
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Recipes with similar ingredients: chicken wings, blue cheese, sour cream, mayonnaise, eggs, milk, hot sauce, Worcestershire sauce, lemon juice, shallots, garlic, ground cayenne pepper, parsley
Cooking the dish according to the recipe:
- Pour deep-frying oil into a large saucepan to a depth of 5 cm and heat over moderate heat to 190°C.
- Prepare the wingsPlace wings in a glass or other non-reactive bowl, add Worcestershire sauce and 1 tbsp. hot sauceMix thoroughly to coat all wings with sauce, cover and refrigerate for at least 30 minutes.
- In a separate bowl, sift the flour and season with salt and cayenne pepper to taste. In another bowl, prepare the batter by whisking the eggs and milk thoroughly. Dredge each wing first in the flour mixture, then dip it in the batter, and finally, completely coat it in the flour mixture, making sure to coat it evenly.
- Deep-fry for 12-15 minutes, or until the batter is crispy and even. Transfer the cooked wings to paper towels or a paper grocery bag (plain side) to drain.
- Prepare the dipping sauceIn a bowl, whisk together the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic until smooth. Gently fold in the crumbled cheese.
For servingPlace the fried wings in a large bowl and pour the remaining 1 cup hot sauce over them. Serve with cheese dipping sauce and celery sticks.
Author of the recipe - Christopher B. O'Hara is a food columnist for the print edition
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