Buffalo Chicken Wings

The first Buffalo wings were served at the Anchor Bar in Buffalo, New York in 1964. Those wings were made with Frank’s RedHot® sauce, a classic vinegar hot sauce. For our recipe, we substituted another tangy cayenne sauce, Crystal®, which is a famed local brand. We chose a traditional Danish blue for the dipping sauce. It’s a semi-soft, creamy cheese made from cow’s milk. We sell a range of blue cheeses from mild to strong, so feel free to experiment. Rogue Creamery in the Pacific Northwest makes some of the best blues in the country. Its Smokey Blue, which is cold-smoked over shells from Oregon hazelnuts, is the first of its kind in the world, according to Rogue.

Don’t feel like cooking? Get them to go in Rouses Deli.

Ingredients

FOR THE DIP

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 small garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons milk
  • 1/2 cup crumbled blue cheese
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

FOR THE WINGS

  • Vegetable or peanut oil, for frying
  • 3 pounds chicken wings, split at the joints, tips removed
  • 1 cup Crystal hot sauce
  • 1 stick unsalted butter
  • 2 tablespoons honey
  • Celery sticks, for serving

Directions

  1. In a bowl, combine the sour cream, mayonnaise, garlic, Worcestershire sauce and lemon juice. Stir in the milk, one tablespoon at a time, until desired consistency is reached. Stir in the blue cheese, and season to taste with salt and pepper. Cover and let sit in the refrigerator until ready to serve.
  2. Set a rack on a rimmed baking sheet lined with paper towels. Heat 1 inch of vegetable (or peanut) oil in a large, deep skillet over high heat until a deep-fry thermometer registers 375 degrees. Fry the wings in batches, turning as needed, until cooked through, about 15 minutes. (Return the oil to 375 degrees between batches.) Remove with tongs and transfer to the rack to drain.
  3. In a medium saucepan, heat the hot sauce, butter and honey, and cook until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Add the cooked wings to the pot and toss to coat. Serve with the blue cheese dip and celery sticks.
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