Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Buffalo Chicken Wings
From New New York Times Cookbook, by Craig Claiborne

This curiously compelling dish was first served in a bar in Buffalo and almost overnight gained nationwide popularity. The chicken is served with celery sticks, which are dipped in blue cheese dressing, to counteract the spiciness of the hot sauce.


4 pounds chicken wings
Salt and freshly ground pepper to taste
Oil for deep frying
4 tablespoons butter
3 to 5 tablespoons bottled red hot sauce
1 tablespoon white wine vinegar
2 1/2 cups blue cheese dressing
Celery sticks


1. Discard the wing tips and cut the chicken wings into 2 pieces at the joint. Sprinkle with salt and pepper.

2. Heat the oil in a wok or deep fryer to 375F (190C). Add half of the wings and cook, stirring occasionally, about 10 minutes, until crisp and golden. Remove with a slotted spoon and drain well. Repeat with the remaining wings.

3. Melt the butter and add hot sauce to taste and the vinegar. Pour over the chicken wings and serve with blue cheese dressing and celery sticks.

Yield: 6 servings

Submit your question
to Ochef

Related Articles:
Precooking Chicken Wings for a Camping Trip
Thawing Time for Chicken
What Temperature to Cook a Chicken?
How to Cook Moist Chicken
Food Safety for an Unrefrigerated Chicken
Related Recipes:
Ming's Wings
Blue Cheese Dressing
Piri-Piri Chicken
Chicken Mole
How to Make Chicken Monterey

Register 2001-2006 OCHEF LLCSearchAdvertiseContact UsPrivacySite MapLinks