Buffalo Chicken Wings
  • 2 quarts canola oil
  • 3 1/2 pounds chicken wings, cut in pieces
  • 4 tablespoons butter
  • 1 cup Frank's Red Hot Sauce
  • 1 1/2 teaspoons Tabasco sauce
  • 1 1/2 teaspoons cayenne pepper
  • 2 ounces bleu cheese, crumbled
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 cup mayannaise
  • juice of 1/4 lemon
  • salt and coarse ground pepper
  1. Heat 4 inches of oil in a deep fryer or medium stockpot over high heat until a deep fryer registers 400 degrees. Line a baking sheet with paper towels; set aside. Add half the wing pieces to hot oil and fry until dark golden brown 15-25 minutes. Transfer to prepared baking sheets to drain.
  2. While wings are cooking, melt butter in a small sauce pan over medium heat. Add hot sauce, tabasco and 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 hot sauce and cover tightly. Shake container to fully coat wings. Repeat with remaining wings and sauce. Serve immediately with bleu cheese dressing and celery sticks on the side