Buffalo Wings

By adrienne30343

Ingredients

• Sauce:
• 4 T unsalted butter
• 1/2 cup hot sauce, preferably Frank's Louisana Hot Sauce
• 2 T Tabasco sauce
• 1 T dark brown sugar
• 2 tsp cider vinegar
• Wings:
• 1-2 quarts peanut oil (or vegetable oil) for frying
• 1 tsp cayenne pepper
• 1 tsp ground black pepper
• 1 tsp table salt
• 3 T cornstarch
• 3 lbs. chicken wings (18 wings), cut up
• Creamy Blue Cheese Dressing
• 2 1/2 oz. blue cheese, crumbled (about 1/2 cup)
• 3 T buttermilk
• 3 T sour cream
• 2 T mayonnaise
• 2 tsp white wine vinegar
• 4 stalks celery, cut into think sticks
• 2 medium carrots, peeled and cut into thin slices

Preparation

Step 1

For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar and vinegar until combined. Remove from heat and set aside.

For the Wings: Preheat oven to 200°. Line baking sheet with paper towels. Heat 2 1/2" of oil in large Dutch oven over medium-high heat up to 360°. While oil heats, mix together cayenne, black pepper, salt and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle mixture over wings and toss rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

For the Creamy Blue Cheese Dressing and Vegetables: Mash blue cheese and buttermilk in small bowl with fork unitl mixture resembles cottage cheese with small curds. Stir in remaining ingredients (up to carrot and celery sticks). Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 4 days.