Crunchy Buffalo Wings

Classic Buffalo Wings

Christopher B. O’Hara | Wing It! | Clarkson Potter, 2004 | Serves 6

In this crunchier take on the classic Buffalo wing recipe, the wings are marinated in hot sauce prior to being dredged in spicy flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance, and the wonderful crunch evocative of Southern-style fried chicken. This recipe also calls for you to make your own blue cheese dipping sauce, which is quite simple, and fun to experiment with. Try substituting Gorgonzola or any other blue cheese you like (Roquefort, Maytag, Stilton) and you will be surprised at the results.

For the blue cheese dressing
1 cup sour cream
1/2 cup mayonnaise
Juice of 1 lemon
1 tablespoon white vinegar
1/4 cup chopped parsley
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled

For the buffalo wings:
30 wings, small wing joint removed
2 cups hot sauce
1 cup Worcestershire
1 1/2 cups flour
Kosher salt
Cayenne pepper
2 eggs
1/4 cup whole milk
Oil for deep-frying

Celery sticks, for serving


Make the blue cheese dressing
1. In a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.

Make the buffalo wings
2. Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and the Worcestershire sauce. Mix thoroughly, being sure all the wings are coated, then cover and refrigerate for a minimum of 30 minutes.

3. Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all three bowls (wings, flour mixture, and egg wash), first dredge each wing in the flour mixture; then dip the wing into the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly.

4. Deep-fry the wings for 12 to 15 minutes, or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the non-printed side of a paper grocery bag.

To serve
5. Place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side — and plenty of napkins!

Classic Buffalo wings recipe © 2004 Christopher B. O’Hara. Photo © 2004 William A. Nash. All rights reserved.


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