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Classic Buffalo Wings

August 18, 2004 posted by Julie Dreyfoos  

Classic Buffalo Wings by Christopher B. O'Haraby Christopher B. O’Harafrom
from Wing It! Delectable Recipes for Everyone’s
Favorite Bar Snack

(Clarkson Potter, 2004)
Serves 6

In this crunchier take on the classic Buffalo wing recipe, the wings are marinated in hot sauce prior to being dredged in spicy flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance, and the wonderful crunch evocative of Southern-style fried chicken. This recipe also calls for you to make your own blue cheese dipping sauce, which is quite simple, and fun to experiment with. Try substituting Gorgonzola or any other blue cheese you like (Roquefort, Maytag, Stilton) and you will be surprised at the results.—Christopher B. O’Harafrom

convert Ingredients
For the blue cheese dressing
1 cup sour cream
1/2 cup mayonnaise
Juice of 1 lemon
1 tablespoon white vinegar
1/4 cup chopped parsley
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled

For the buffalo wings
30 wings, small wing joint removed
2 cups hot sauce
1 cup Worcestershire
1 1/2 cups flour
Kosher salt
Cayenne pepper
2 eggs
1/4 cup whole milk
Oil for deep-frying

Celery sticks, for serving

Wing It! by Christopher B. O'Hara

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Method
Make the blue cheese dressing
1. In a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.

Make the buffalo wings
1. Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and the Worcestershire sauce. Mix thoroughly, being sure all the wings are coated, then cover and refrigerate for a minimum of 30 minutes.

2. Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all three bowls (wings, flour mixture, and egg wash), first dredge each wing in the flour mixture; then dip the wing into the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.

3. Deep-fry the wings for 12 to 15 minutes, or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the non-printed side of a paper grocery bag.

To serve
1. Place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side — and plenty of napkins!

Recipe © 2004 Christopher B. O’Hara. All rights reserved.
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Comments
2 Responses to “Classic Buffalo Wings”
  1. Chris Summerell says:

    FINALLY. Some ten or so years ago, I was in Toronto for a few months and fell in love with what they, at that time, called Buffalo Wings, which were served in many of the corner pubs. The main thing about them is they were deep-fried like french fries and served with blue cheese dressing and celery. The feature that made them unique was they were served dry (no sloppy sauce) and came in five levels of hotness (MILD to KAMIKAZE). The sauce seemed to be infused by a process similar to broasting under pressure. They were delivered to the pubs in five gallon cans, go figure. Since coming home to California, I have never found anything close till your receipt today. Will try soon and let you know!! THANKS.

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