-Adapted from the original Buffalo Hot Wing recipe from the Anchor Bar in Buffalo. While the original is a homemade hot sauce, I never cared for the grainy texture on the wings. What I still love about the original, though, is the preparation. They are fried, not baked, as they should be!
For the Blue Cheese Dip:
1 cup sour cream
1/4 cup crumbled blue cheese
2 TBSP finely grated onion
1 TBSP minced fresh cilantro
Sea Salt and Black Pepper, to taste
Like I prefer, a bottle of Marie’s Ranch Dressing!
For the Wings:
-Peanut oil, for frying
-1 1/2 cups all-purpose flour
-Sea salt and freshly ground pepper
-3 pounds chicken wings, split at the joint, tips removed
-Rice Flour, for coating wings
-1 large bottle Original Tabasco or Frank’s Hot Sauce
-2 tablespoons honey
-1 stick unsalted butter, melted
-Celery, cut stalks root end off, leaving the leafy ends left on, for garnish as well as something to scoop up the dip with.
Combine the sour cream, blue cheese, onion, cilantro, and sea salt and black pepper, to taste, in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to mellow.
Preheat peanut oil over med-high heat until thermometer registers 375F degrees.
Season the wings with sea salt and black pepper and add, in batches, to the flour to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Whisk together the hot sauce, honey and melted butter until smooth. Add the hot, drained fried wings and toss to coat. Serve with celery stalks and ranch dressing or the classic blue cheese dipping sauce.