Buffalo Chicken Wings
Gourmet July 1999
You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill. In addition, we thought we'd give a nod to the history of this recipe by using Frank's Hot Sauce (available at most supermarkets), the original ingredient in these wings. However, it wasn’t quite spicy enough on its own for our taste; we suggest adding a little Tabasco to increase the heat.
Yield: Makes 6 hors d'oeuvre servings or 4 main-course servings
For 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)
1/4 cup unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar
Make dressing:
In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered Cut celery into thin sticks. Soak celery in a bowl of ice and 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 rack set 5 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. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in 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. Add grilled or fried wings and toss to coat.
Serve chicken wings warm or at room temperature with dressing and celery sticks
Gourmet July 1999
You can deep-fry these wings à la Anchor Bar, but they're just as delicious hot off the grill. In addition, we thought we'd give a nod to the history of this recipe by using Frank's Hot Sauce (available at most supermarkets), the original ingredient in these wings. However, it wasn’t quite spicy enough on its own for our taste; we suggest adding a little Tabasco to increase the heat.
Yield: Makes 6 hors d'oeuvre servings or 4 main-course servings
For 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)
1/4 cup unsalted butter
3 to 4 tablespoons hot sauce such as Frank's or Goya
1 1/2 tablespoons cider vinegar
Make dressing:
In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered Cut celery into thin sticks. Soak celery in a bowl of ice and 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 rack set 5 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. Just before oil reaches 380°F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in 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. Add grilled or fried wings and toss to coat.
Serve chicken wings warm or at room temperature with dressing and celery sticks
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