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Buffalo Chicken Wings and Blue Cheese Dressing

Deep-fried chicken in a spicy sauce, Buffalo wings were invented in a Buffalo, New York, bar in 1964. Now a bar staple nationwide, they make an ideal appetizer for informal gatherings. When television editor Sean Steyer has guests over to watch sporting events, he serves this dish with its traditional accompaniments of creamy blue-cheese dressing and crisp celery sticks.

  • Servings: 4
Buffalo Chicken Wings and Blue Cheese Dressing

Source: Martha Stewart Living Television

Ingredients

  • 2 quarts canola oil or Crisco
  • 3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for stock
  • 4 tablespoons unsalted butter
  • 1 cup Frank's RedHot Sauce
  • 2 1/2 teaspoons Tabasco sauce
  • 1 1/2 teaspoons cayenne pepper
  • Blue Cheese Dressing
  • Celery sticks

Directions

  1. 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.

  2. 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.

  3. When the first batch of wings is finished cooking, transfer to an 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.

Reviews (3)

  • LHCB 2 Feb, 2014

    I found this recipe a few years ago and have used it exclusively ever since! It's got heat and flavor and it's going to be my go to every time. Super Bowl Sunday wouldn't be complete without Martha's wings, I believe she became a hero when she broke out of her media character to pick it up in a Boston bar.

  • Eric4444 6 Feb, 2012

    I'll admit I haven't been to the Anchor Bar in Buffalo, but short of that, these are totally authentic tasting! Make them as directed here and you'll swear you ordered them from a New York City wing joint, except they're BETTER - with that unmistakeable difference in quality that comes from being homemade. Additctive! One note of caution - I used pretty small "party size" wings, and found they were actually done frying in about 10 minutes.

  • nikzig1773 25 May, 2011

    Great recipe. I'll stick to Frank's with butter but this recipe had great balanced heat!

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