petrossian_fondue.jpg

petrossian_cake.jpg

Buffalo Wings with Blue Cheese Dressing

by Susan Russo
Print Email

ImageThe greatest thing to come out of Buffalo, NY is their wings.

Buffalo wings are chicken wings and drummettes that are fried without breading and then coated in a vinegar based sauce typically comprised of melted butter and hot sauce. They're served with a cool, tangy blue cheese dressing for dipping and some crisp celery sticks.

Buffalo wings are the ideal party food guest: they get along well with others like pizza and nachos, and they're best buds with cold beer.

So they've got to be part of your Super Bowl party line-up, even if you're making different wings like my Maple-Beer-Chili Chicken Wings (which you really, really should). They're too self-confident to be intimated by other wings at the party.


Buffalo Chicken Wings with Blue Cheese Dressing
Makes about 15-17 wings; 4-6 servings

Buffalo Sauce:
1/4 cup melted butter
1/4 cup hot chili sauce
1/4 cup Tabasco
1 tablespoon cider vinegar
1 tablespoon ketchup

Blue Cheese Dressing:
1/2 cup mayo
1/2 cup plain yogurt
1/2 cup crumbled blue cheese


3- 3 1/2 pounds chicken wings, tips removed (about 15-17)
canola oil
celery sticks

1. For the buffalo sauce, whisk all ingredients in a bowl.

2. For the blue cheese dressing, stir ingredients together in a small bowl. It will be lumpy.

3. Pour 4-5 inches of canola oil in a medium pot over high heat. Pat wings dry. Place in very hot oil (about 350 degrees F) for 10 minutes, or until golden and crisp. If you don't have a thermometer, test the oil's heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles. Place on a paper-towel lined plate to drain. Cook in batches so they’re not overcrowded.

4. Transfer cooked wings to a large bowl and cover with buffalo sauce. Toss well. Serve with blue cheese dressing and celery sticks.

Note: When buying chicken wings, look for "party wings" or wings that already have the tips removed. They're usually slightly more expensive, but you get more meat for your money and will save time by not having to remove the tips yourself.


Healthier Baked Buffalo Wings (if you must): 
1. Spread chicken wings in a single layer on a large baking sheet. Drizzle with 1 tablespoon canola oil and season with salt and black pepper. Bake at 425 degrees F for 25 minutes, turning once, or until golden brown and crispy.

 

Susan Russo is a free lance food writer in San Diego, California. She publishes stories, recipes, and photos on her cooking blog, <Food Blogga and is a regular contributor to NPR’s <Kitchen Window. She is also the author of two books "Recipes Every Man Should Know" and "The Encyclopedia of Sandwiches."     

 

Comments   

0 #2 LAReader 2013-01-30 15:57
wish we were going to susan russo's house for super bowl sunday!!
Quote
0 #1 joleng16 2011-02-27 23:22
If you want to know how hot your hot sauce is, look on the label for hot sauce Scoville ratings. Scoville ratings tell you how hot the sauce is based on 0-5,000 for mild all the way up to 300,000 for extreme. A hot sauce Scoville rating for a bottle of Tabasco is 5,000.

I was surfing on the internet when I found this very interesting site. Try to check it, you might find it useful too http://www.thesaucycontessa.com/
Quote

Add comment


Security code
Refresh

Restaurant News

Slider Bar Cafe
Northern California
by Scott R. Kline

sliderbarshot.jpgSlider Bar Café in Palo Alto recently opened on the popular main drag, University Street. There were countless restaurants bustling on a Friday night, including this place. A striking, high...

Read more...
Perini Ranch Steakhouse
Texas
by David Latt

peronisteak.jpgBuffalo Gap is only a few miles south-west of Abilene. The small town (population 463) has a fascinating Historic Village, a must for any western history buffs.

The jewel of Buffalo Gap is Perini...

Read more...
Fig in Fairmont Miramar
Los Angeles
by S. Irene Virbila

figreview.jpgAgainst all odds, not one, but two excellent hotel restaurants have opened in the last few months. First, we had the Bazaar by José Andrés, the dynamic tapas restaurant in the new SLS Hotel at...

Read more...
Fraiche
Los Angeles
by Maia Harari

fraiche.jpgI know I’m really late to the game on this one, but I finally went to Fraiche in Culver City. I’m not going to lie, it wasn’t just chance that kept me from trying it. It’s not that I don’t want...

Read more...