Buffalo Wings

By kpmnd85

from WSJ

Ingredients

• For the creamy blue-cheese dressing:
• Total Time: 2 hours Serves: 8-10
• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• 1/4 cup parsley, finely chopped
• 1/2 cup sour cream
• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1/2 cup crumbled blue cheese
• Salt and freshly ground black pepper
• For the Buffalo sauce:
• 2 sticks butter
• 15 cloves garlic, finely chopped
• 1/4 bell pepper, finely chopped
• 6 chilies (use a variety: habanero, serrano, jalapeño), finely chopped
• 1 23-ounce bottle Frank's RedHot Original Cayenne Pepper Sauce
• 1 teaspoon celery salt
• Dash Cholula Hot Sauce
• 1 tablespoon honey mustard
• For the chicken wings:
• 32 ounces vegetable oil
• 3 dozen chicken wings, room temperature, rinsed and patted dry
• Celery sticks, for serving

Preparation

Step 1

1. Make blue cheese dressing: In a large bowl, mix all ingredients together until combined. Place in the refrigerator to chill.

2. Make Buffalo sauce: Melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, 3-4 minutes. Add bell peppers and chilies and sauté 5 minutes. Pour in Frank's sauce and bring to a simmer. Add celery salt and Cholula sauce and let simmer, stirring occasionally, 15 minutes more. Add honey mustard and let simmer, stirring occasionally, until sauce reduces by about 10%, 15 minutes more. Set aside.

3. Fry wings: Heat oil to 375 degrees in a medium pot over medium-high heat, using a thermometer to monitor temperature. Working in batches of four or five, fry wings in oil, flipping once halfway through cooking, until golden brown all over, 8-10 minutes. Remove chicken with slotted spoon and transfer to a paper-towel-lined plate.

4. Add wings to Buffalo sauce and toss to coat. Serve wings with celery sticks and blue cheese dressing.