Words by: DINE GIRL
I found this recipe over 10 years ago (in Martha I trust), and it still knocks the socks off em every time. These are seriously addictive.
A good rule of thumb is 10-12 wings per person. You'd be surprised how many wings even girls (or maybe just me) can take down. This sauce recipe is enough to coat approx 2 dozen wings. Adjust the proportions of the sauce as needed if you're making more / less wings.
Buffalo Wings & Blue Cheese Dressing
- stick unsalted butter
- 1 cup Franks Red Hot Sauce (it has to be Franks to be called Buffalo wings)
- cup light brown sugar
- 1 tsp cayenne pepper
- few drops of Tabasco
In a small saucepan over med heat, melt the butter, add Franks, sugar, cayenne, Tabasco and stir gently until everything has combined nicely. Taste and adjust the flavorings to your heat liking. This will take about 10 minutes. Lower heat to low and keep warm until ready to use.
How to make the Wings:
Rinse the wings, and pat dry with paper towel. Cut and separate into drumettes and wings. In a heavy bottom cast iron pan, fill with canola oil about 2 inches deep (make sure the pan is deep enough, otherwise use a deeper saucepan). Heat oil to 400 degrees over med high heat. Test the temp by putting the back of a wooden spoon into the oil, and if the bubbles on the handle are vigorous you know the oil is ready. Carefully fry (in batches) all of the wings until golden brown and crispy (about 18 -20 minutes). DO NOT walk away from the wings!! They will splatter but you want to make sure the oil doesn't splash, or worse catch fire. Using tongs, drain the wings onto a plate lined with paper towel. When all of the wings are fried, toss the sauce to coat in a large bowl. Serve with carrots and celery sticks, and lots and lots of disposable napkins. And of course don't forget the cold beers.
Blue Cheese Dressing:
2 oz blue cheese, crumbled
cup sour cream
juice from half a lemon
kosher salt + pepper to taste
Combine all the ingredients in a small bowl. Adjust seasonings, and if it's too runny add more mayo/ sour cream and more lemon juice if its too thick.
Be sure to do a victory lap around the living room as you watch your guests devour the wings.
**A note on cleaning up the frying oil**
After frying, wipe down the area (sometimes the floor even) with wet paper towel and just leave the pan to cool down. Once cooled, strain (with paper towel or cheesecloth) the oil into a glass jar (if its clear you can still use it) or just pour into a few ziplock bags and throw that out. NEVER ever ever ever!! dump oil down your kitchen sink, or you'll have to call the super to supermax draino your pipes and you'll probably clog and damage the sink and any connecting pipes. (ie your neighbors').
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