Buffalo Chicken Wings Recipe

Name: Buffalo Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large ribs celery, trimmed; 4 large carrots, peeled; 4 pounds chicken wings (about 24), tips removed, rinsed and patted dry; 1/2 cup (1 stick) unsalted butter; 2 tablespoons Tabasco sauce, or more to taste; 1 cup peanut oil; 1 cup vegetable oil; Coarse salt and freshly ground black pepper, to taste; 1 cup sour cream; 1 cup mayonnaise; 3/4 cup coarsely crumbled Maytag Blue cheese; 1 tablespoon cider vinegar; 1 tablespoon fresh lemon juice; 2 dashes Tabasco sauce; 1 tablespoon grated onion; 1/2 teaspoon very finely minced garlic; 2 tablespoons chopped fresh flat leaf parsley; Salt and freshly ground black pepper, to taste

Servings: persons

4 large ribs celery, trimmed
4 large carrots, peeled
4 pounds chicken wings (about 24), tips removed, rinsed and patted dry
1/2 cup (1 stick) unsalted butter
2 tablespoons Tabasco sauce, or more to taste
1 cup peanut oil
1 cup vegetable oil
Coarse salt and freshly ground black pepper, to taste
1 cup sour cream
1 cup mayonnaise
3/4 cup coarsely crumbled Maytag Blue cheese
1 tablespoon cider vinegar
1 tablespoon fresh lemon juice
2 dashes Tabasco sauce
1 tablespoon grated onion
1/2 teaspoon very finely minced garlic
2 tablespoons chopped fresh flat leaf parsley
Salt and freshly ground black pepper, to taste

1
To make the dip: Fold the sour cream and mayonnaise together in a bowl.
2
Add the blue cheese and fold gently.
3
Fold in the remaining ingredients, and adjust the seasonings to taste.
4
Refrigerate, covered, until ready to use.
5
The sauce will keep about a week.
6
Cut the celery and carrots into sticks, and set aside for serving.
7
Using a sharp knife, separate the chicken wings at the joint so you have a drumstick and a thigh.
8
Set aside.
9
Melt the butter with the Tabasco in a small saucepan.
10
Transfer it to a large bowl and set aside.
11
Heat the peanut and vegetable oils in a deep heavy pot over medium-high heat.
12
Once the oil is 375F, cook the thighs and drumsticks, in small batches, until they are golden brown and cooked through, about 10 minutes.
13
As they finish cooking, remove them with tongs and place them on paper towels to drain.
14
Then place the wings in the bowl and toss them with the Tabasco mixture to coat.
15
Season with coarse salt and pepper.
16
Serve the wings immediately, with the celery and carrot sticks and Maytag Blue Dip alongside.

2495

kcal

Calories

194

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 large ribs celery, trimmed, 4 large carrots, peeled, 4 pounds chicken wings (about 24), tips removed, rinsed and patted dry, 1/2 cup (1 stick) unsalted butter, and more.

Yes, Buffalo Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Wings

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