Buffalo Chicken Wings

By Chef_Madel

You can deep-fry these wings a la Anchor Bar, but they're just as delicious hot off the grill. In addition thought we'd give a nod to the history of this recipe by using Frank's Hot Sauce (available at most superstores) The original ingredients in these wings. However, it wasn't quite spicy enough on its own for our taste; adding a little Tabasco to increase the heat.

Ingredients

• Blue-Cheese Dressing:
• 1/2 cup mayonnaise
• 1/4 cup plain yogurt
• 2 ounces crumbled blue cheese (about 1/2 cup)
• 4 celery ribs
• 3 pounds chicken wings (12 to 14)
• 2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
• 1/2 stick (1/4 cup) unsalted butter
• 3 to 4 tablespoons hot sauce such as Frank's or Goya
• 1 1/2 tablespoons cider vinegar

Preparation

Step 1

Make Dressing:
In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth) may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of cold water at least 30 minutes and up to 1 hour.

Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.

To Grill Wings:
Preheat grill.

Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt. Grill wings on an oiled to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.

To deep-fry Wings:
in a large (5 - to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380 F; before oil reaches 380 F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally; once cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels. Pat dry and fry remaining wings in the same manner, returning oil to 380 F between batches.

In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste.