BUFFALO CHICKEN WINGS

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Buffalo Chicken Wings image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 11

1 cup Frank's Red Hot Sauce
1 1/2 teaspoons cayenne pepper
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 quarts vegetable oil
4 pounds chicken wings, tips removed, drumettes and wingettes separated
1/2 cup mayonnaise
1/2 cup sour cream
Juice of 1/2 lemon
1/2 cup crumbled blue cheese
Coarse salt and freshly ground black pepper
Celery sticks

Steps:

  • Combine hot sauce and cayenne pepper in a small saucepan over medium heat. Bring just to a simmer. Gradually whisk in butter, a few pieces at a time, until combined. Reduce heat, and keep warm until ready to use.
  • Place a wire rack in the bottom of a heavy-bottomed stockpot. Add enough oil to come 4 inches up the side, and heat over medium-high heat until it reaches 400 degrees on a deep-fry thermometer. Line a rimmed baking sheet with a wire rack; set aside.
  • Working in batches, carefully add chicken to heated oil and cook until dark golden brown, 15 to 20 minutes. Transfer to wire rack on baking sheet to drain.
  • Place mayonnaise, sour cream, lemon juice, and blue cheese in a bowl, and stir to combine. Season with salt and pepper.
  • Transfer cooked wings to a large, wide bowl. Add hot sauce mixture, and toss to coat. Serve wings with blue cheese sauce and celery sticks.

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Sean Duffey
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ZUBAIR KHALID
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Heather Frehner
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Peter Badenoch (K-Nine)
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