Tender Buffalo Wings

30 m
1 h 0 m
Ready in:
1 h 30 m
These wings are crisp outside and tender inside and will make your weekend dinner so very special!
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Servings: 6
Mild blue cheese
2 oz., crumbled
¼ cup
¼ cup
Sour cream
¼ cup
Fresh lemon juice
1 tbsp.
Kosher salt
to taste
Freshly ground pepper
to taste
Unsalted butter
2 tbsp.
Hot pepper sauce
½ cup
Cayenne pepper
½ tsp.
Kosher salt
to taste
Freshly ground pepper
to taste
Vegetable oil
about 10 cups, for frying
¾ cup
Chicken wings
3 lbs., tips removed, drumettes and flats separated
Celery stalks
4, cut into thin sticks
  1. Whisk together the first five ingredients (from blue cheese to lemon juice) in a medium-sized bowl and season the mixture with salt and pepper.
  2. Heat the oven to 250° F/120° C.
  3. Let the chicken wings sit at a room temperature for about half an hour.
  4. Add butter to a small saucepan and melt it over a medium heat.
  5. Combine the next four ingredients (hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt) and stir until well combined.
  6. Take the pan off the heat and set aside.
  7. Add oil to a large heavy pot and heat over a medium-high heat.
  8. Meanwhile, put the cornstarch into a large bowl and season with salt and pepper.
  9. Cooking in 3 batches, dip wings in cornstarch, shake off the excess, and dip them into oil.
  10. Fry for about 10 to 12 minutes, turning occasionally, or until the wings are cooked through.
  11. Place the wings on a wire rack inside a rimmed baking sheet and then transfer the sheet to the oven to keep them warm while you’re preparing the rest of the wings.
  12. Place wings into a large bowl, add the prepared and warmed sauce, and toss to coat.
  13. Serve with celery and blue cheese dressing for dipping.
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