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Buffalo Style Chicken Wings with Blue Cheese and Celery
Chef John J. Vyhnanek
Very hot and spicy!
Ingredients
Hot Sauce:
6 ounces Louisiana Red Hot Sauce or other brand like Tabasco
1/2 stick butter
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoon sugar
2 teaspoon Dijon mustard
1/2 teaspoon salt
Blue Cheese Dressing:
8 ounces blue cheese, crumbled
1 cup mayonnaise, Hellmann's
1 tablespoon white vinegar
2 tablespoons water
1 teaspoon sugar
Wings:
2 1/2 pounds of wings with the small tips cut off
1 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
3 cups vegetable oil for frying
Directions
Hot Sauce: Combine ingredients in sauce pan and heat to a simmer, then cool.
Blue Cheese Dressing: Combine all ingredients and mix until well blended. Refrigerate until needed.
Wings: Cut the small tips off the wings and wash in cold water. Dry with paper towels. Combine the flour, salt and pepper. Toss the chicken wings with the flour mixture in a plastic or paper bag coating the wings well with the flour. Deep fry wings, until golden and crispy in several batches. Watch out for the hot fat as it may sputter and pop due to the moisture content of the wings.
Place the cooked wings on brown paper to drain, then keep the wings warm in a 200-degree F oven until they are all cooked. Place in a large bowl, pour on the hot sauce and shake well, covering with foil or plastic wrap so you don't splash the sauce all over the place. Place on an oven-proof serving platter and re-heat in a 325-degree F oven for five minutes, then serve with celery sticks, blue chees! e dressing, fresh soft white bread, and your favorite hot sauce.