Crispy deep-fried chicken wings tossed in a fiery cayenne-butter sauce, served with cool celery sticks and tangy blue cheese dressing.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: celery sticks, carrot sticks
Accompaniments: blue cheese dressing, ranch dressing
Instructions
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1
Pat wings completely dry with paper towels. Season with salt and pepper.
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2
Heat oil to 190°C (375°F). Fry wings in batches for 10-12 min until golden and crispy. Drain.
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3
Melt butter and whisk with hot sauce, vinegar, and garlic powder.
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4
Toss hot wings in the sauce until fully coated.
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5
Serve immediately with celery sticks and blue cheese dressing.
Did You Know?
Teressa Bellissimo invented Buffalo wings at the Anchor Bar in 1964 when she deep-fried wings that were mistakenly delivered instead of other chicken parts.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- tongs
- large mixing bowl
Garnishing
celery sticks, carrot sticks
Accompaniments
blue cheese dressing, ranch dressing
The Story Behind Buffalo Wings
Buffalo wings were born at the Anchor Bar in Buffalo, New York in 1964. Teressa Bellissimo improvised a late-night snack for her son and friends by frying chicken wings and coating them in a cayenne hot sauce and butter mixture. The dish became a national obsession, spawning an entire wing restaurant industry and making Super Bowl Sunday synonymous with wings.
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