Entree: United States – Mid-Atlantic United States (New York) – Buffalo Wings

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2.5 lb (1.13 kg) chicken wing sections (about 20–24 pieces), skin-on, drumettes and flats, tips discarded or reserved for stock
- 4 cups (960 ml) neutral vegetable oil for deep-frying
- 1.5 lb (680 g) russet potatoes, scrubbed and cut into 1/3–1/2 in (8–12 mm) fries
- 4 celery stalks, cut into sticks (about 8 oz / 225 g)
- 2 large carrots, cut into sticks (about 8 oz / 225 g)
- Kosher salt, 1 1/2 tsp (8 g) total, divided
- Ground black pepper, 1 tsp (5 ml) total, divided

Sauce (Buffalo hot butter sauce)
- 1/2 cup (120 ml) cayenne pepper hot sauce (traditionally Frank's RedHot)
- 4 tbsp (57 g) unsalted butter
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) ground cayenne pepper (optional, for extra heat)
- Pinch of salt

Blue cheese dressing
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) buttermilk (or milk)
- 2 tbsp (30 ml) white vinegar
- 3/4 cup (90 g) crumbled blue cheese, plus extra for garnish
- Salt and freshly ground black pepper to taste

Optional garnish/finish
- Chopped parsley, for garnish (optional)

Instructions

Short Description:
Classic Buffalo Wings are deep-fried, unbreaded chicken wing sections tossed in a warm, vinegar-forward cayenne pepper hot sauce blended with butter, served with crisp fries, celery and carrot sticks, and creamy blue cheese dressing to make a full main-course plate.

Regional Notes:
This is the Buffalo, New York style: unbreaded wings deep-fried until crisp then coated in a vinegar-based cayenne pepper hot sauce (traditionally Frank's RedHot) blended with butter. Served with celery and blue cheese dressing — the definitive Mid-Atlantic presentation rather than a heavily breaded or barbecue-style wing.

1. Pat the chicken wing sections thoroughly dry with paper towels; season lightly with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 ml) black pepper. Let rest at room temperature while you prepare potatoes.
2. Cut the russet potatoes into fries and soak in cold water for 20–30 minutes to remove excess starch. Drain and dry completely on clean towels; toss with a light pinch of salt (about 1/2 tsp / 3 g).
3. Pour the oil into a deep heavy pot or deep fryer to a depth of 3–4 inches (7–10 cm). Heat to 300°F (150°C) over medium heat (use a thermometer).
4. Working in batches so the oil temperature stays steady, fry the wings at 300°F (150°C) for 10–12 minutes, until the interior is cooked and fat is rendered but the skin is not yet deeply browned. Remove wings to a wire rack set over a sheet pan to drain and rest. Keep warm.
5. While the wings rest, increase oil temperature to 325°F (160°C). Par-fry the dried fries in batches for 4–5 minutes until they are softened but not browned. Remove to a rack or paper towels.
6. While fries rest, make the Buffalo sauce: in a small saucepan over low heat, melt the butter, then whisk in the hot sauce, Worcestershire, garlic powder, cayenne (if using), and a pinch of salt. Keep warm on the lowest heat, stirring occasionally.
7. Increase oil temperature to 375°F (190°C). Fry the wings a second time in batches for 3–5 minutes at 375°F until the skin is deeply golden and crisp. Transfer wings to the wire rack.
8. At 375°F (190°C), finish the fries: fry the par-cooked fries in batches 2–4 minutes, until golden and crisp. Drain on a rack or paper towels and immediately season with remaining 1/2 tsp (3 g) kosher salt.
9. While the wings are hot, place them in a large mixing bowl. Pour the warm Buffalo sauce over the wings and toss quickly and thoroughly to coat each piece. Reserve any extra sauce for passing at the table.
10. Make the blue cheese dressing: whisk together mayonnaise, sour cream, buttermilk, and white vinegar until smooth. Fold in 3/4 cup (90 g) crumbled blue cheese; season with salt and pepper to taste. Chill briefly if time allows.
11. Plate as an entree: mound fries on a large platter or individual plates, arrange glazed Buffalo wings on top or alongside, and add celery and carrot sticks. Serve with blue cheese dressing for dipping and extra crumbled blue cheese and chopped parsley if desired.
12. Serve immediately while wings are hot and sauce is glossy.