These classic buffalo wings are marinated in hot sauce before being dredged in flour and egg wash and fried to golden perfection. Staying true to the classic, they’re served with a creamy blue cheese dip.
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.–Christopher B. O’Hara
LC Blue Note
When you’re in the mood for skipping a traditional beat, try swapping your standard supermarket blue for Gorgonzola, Roquefort, Maytag, Stilton, or any other cheese that you please.
In a bowl, whisk together the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese.
Make the classic Buffalo wings
Place the wings in a glass or other nonreactive bowl, add 1 cup hot sauce and the Worcestershire sauce, and mix thoroughly, being careful to coat all the wings. Cover and refrigerate for at least 30 minutes.
Place the flour in a separate bowl and season with salt and cayenne pepper to taste. In yet another bowl, whisk together the eggs and milk. Set up all 3 bowls assembly line fashion (wings, flour mixture, and egg wash). Dredge each wing in the flour mixture, then dip the wing in the egg wash and allow any excess to drip off, and then finally dredge the wing completely in the flour mixture.
Pour enough oil into a pot to reach several inches deep and heat it to 350°F (176°C). Line a plate with paper towels or set out a brown paper bag. Working in small batches, deep-fry the wings for 12 to 15 minutes, or until the batter is crisp and the chicken is cooked through. Let drain on paper towels or the non-printed side of the brown paper bag.
To serve the classic Buffalo wings
Dump 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, celery sticks, and plenty of napkins on the side.