Appetizer: United States – Buffalo, New York – Buffalo wings

Serving Size: 8

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 24 chicken wing pieces, approx. 4 lb (1.8 kg) total
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 cups (720 ml) vegetable oil for frying
- 1 cup (240 ml) Buffalo wing sauce (store-bought or prepared hot sauce)
- 4 tbsp (57 g) unsalted butter
- 4 oz (115 g) blue cheese, crumbled
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) white vinegar
- 4 celery stalks, approx. 8 oz (225 g) total, cut into sticks
- 3 carrots, approx. 9 oz (255 g) total, cut into sticks
- Salt and black pepper to taste
- 1 cup (240 ml) ranch dressing (optional, for guests who prefer ranch)
- 2 scallions, sliced, approx. 1 oz (30 g) total (optional garnish)

Instructions

1. Pat the chicken wing pieces dry with paper towels; season with 1/2 tsp (2.5 g) of the salt and 1/4 tsp (0.75 g) pepper and dredge lightly in the flour, shaking off excess.
2. Heat vegetable oil in a deep pot to 375°F (190°C). Fry the wings in batches for 8–10 minutes per batch until cooked through and deep golden brown and crisp; transfer to a wire rack set over a sheet pan.
3. While wings fry, combine Buffalo wing sauce and butter in a small saucepan over low heat; stir until butter melts and sauce is glossy, then keep warm.
4. Make the blue cheese dip: in a bowl, mix crumbled blue cheese, sour cream, mayonnaise, white vinegar, and a pinch of salt and pepper; adjust consistency with a teaspoon of water if needed.
5. Toss hot fried wings in the warm Buffalo sauce until evenly coated, or brush sauce onto wings for a lighter coating.
6. Arrange sauced wings on a platter with celery and carrot sticks, serve with blue cheese dip and optional ranch, and garnish with sliced scallions if desired.