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Buffalo Wings
Whether you dip them in ranch or blue cheese, red hot wings are an essential game day appetizer. Learn how to make Buffalo wings here.
👥 4 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 1h👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●oven
- ●skillet
📝 Preparation Steps
1
Dressing
2
Whisk ½ cup mayonnaise and ¼ cup plain yogurt in a small bowl to combine. Stir in 2 oz. crumbled blue cheese (about ½ cup) (dressing will not be smooth). Do ahead: Dressing may be made ⏱️ 8 hours ahead and chilled, covered.
. crumbled blue cheese (about ½ cup)2 oz
3
Wings and assembly
4
Soak 4 celery stalks, cut into thin sticks in a bowl of ice water at least ⏱️ 30 minutes and up to ⏱️ 1 hour.
celery stalks, cut into thin sticks4
5
TO GRILL WINGS: Preheat grill. Pat 3 lb. chicken wings, wing tips removed and separated into flats and drumettes dry. In a bowl rub 2 Tbsp. vegetable oil onto wings and season with kosher salt. Grill wings on an oiled rack set 5–6" over glowing coals until cooked through and golden brown, 8–⏱️ 10 minutes on each side. TO DEEP-FRY WINGS: In a Dutch oven or other large (5–6-qt.) deep heavy pot, heat 6 cups vegetable oil until a deep-fry thermometer registers 380°. Just before oil reaches 380°, pat dry 3 lb. chicken wings, wing tips removed and separated into flats and drumettes. Carefully lower 6–7 wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5–⏱️ 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Fry remaining wings in same manner, returning oil to 380° between batches.
. chicken wings, wing tips removed and separated into flats and drumettes3 lb. vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)2 TbspKosher salt
6
Melt ¼ cup (½ stick) unsalted butter in a large skillet over medium-low heat; stir in 3–4 Tbsp. hot sauce such as Frank’s or Goya, 1½ Tbsp. apple cider vinegar, and kosher salt to taste. Add grilled or fried wings and toss to coat.
–4 Tbsp. hot sauce such as Frank’s or Goya3Kosher salt
7
Serve chicken wings warm or at room temperature with blue cheese dressing and celery sticks. Editor’s note: This recipe for Buffalo wings was first printed in the July 1999 issue of ‘Gourmet’ as “Buffalo Chicken Wings.” Head this way for more of our favorite party-ready finger foods →
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