Buffalo Chicken Wings
Serves 2 to 4

2 quarts canola oil or Crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for stock
4 tablespoons unsalted butter
1 cup Frank’s RedHot Sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue-Cheese Dressing (recipe follows)
Celery sticks


1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400°. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.

2. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use.

3. When the first batch of wings is finished cooking, transfer to an airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side.



Blue-Cheese Dressing
Makes 1 cup

2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
Juice of 1/4 lemon, or to taste
Coarse salt and freshly ground black pepper

In a small bowl, stir to combine all ingredients.

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