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.
Martha Stewart Living Television
- 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
- <u>Blue Cheese Dressing</u>
- Celery sticks
- 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 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.
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