Food & Cooking Recipes Appetizers Finger Food Recipes Buffalo Chicken Wings 3.2 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Ingredients 1 cup Frank's Red Hot Sauce 1 ½ teaspoons cayenne pepper 4 tablespoons cold unsalted butter, cut into ½-inch pieces 2 quarts vegetable oil 4 pounds chicken wings, tips removed, drumettes and wingettes separated ½ cup mayonnaise ½ cup sour cream Juice of 1/2 lemon ½ cup crumbled blue cheese Coarse salt and freshly ground black pepper Celery sticks Directions Combine hot sauce and cayenne pepper in a small saucepan over medium heat. Bring just to a simmer. Gradually whisk in butter, a few pieces at a time, until combined. Reduce heat, and keep warm until ready to use. Place a wire rack in the bottom of a heavy-bottomed stockpot. Add enough oil to come 4 inches up the side, and heat over medium-high heat until it reaches 400 degrees on a deep-fry thermometer. Line a rimmed baking sheet with a wire rack; set aside. Working in batches, carefully add chicken to heated oil and cook until dark golden brown, 15 to 20 minutes. Transfer to wire rack on baking sheet to drain. Place mayonnaise, sour cream, lemon juice, and blue cheese in a bowl, and stir to combine. Season with salt and pepper. Transfer cooked wings to a large, wide bowl. Add hot sauce mixture, and toss to coat. Serve wings with blue cheese sauce and celery sticks. Rate it Print