Buffalo Chicken Wings And Blue-Cheese Dressing

Martha Stewart recipe You know I leave out the celery sticks!

Buffalo Chicken Wings And Blue-Cheese Dressing

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  • Prep Time


  • Total Time


  • Servings



  • 2

    qts. canola oil or Crisco

  • pounds chicken wings, cut into three pieces, wing tips reserved for stock

  • 4

    tbls. unsalted butter

  • 1

    c. Frank’s redhot sauce

  • tsp. tabasco sauce

  • tsp. cayenne pepper

  • celery sticks

  • Blue-cheese dressing: 1 cup

  • 2

    oz. blue cheese, crumbled

  • ¼

    c. buttermilk

  • ¼

    c. sour cream

  • ¼

    c. mayonnaise

  • juice of ¼ lemon, or to taste

  • coarse salt and freshly ground black pepper


Buffalo Chicken Wings: Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer thermometer registers 400 degrees. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil, and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat, and keep warm until ready to use. When the first batch of wings is finished cooking, transfer to airtight container. Add half the sauce, and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with blue-cheese dressing and celery sticks on the side. Blue-cheese dressing: In a small bowl, stir to combine all ingredients.


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