Recipe: Buffalo Chicken Wings

Buffalo Chicken Wings

3 pounds chicken wings (about 16), separated into wings and drumettes

6 cups vegetable oil if deep-frying

1-1/2 teaspoons cayenne

Salt to taste

FOR SAUCE

1/4 cup canola oil or 1/4 cup melted unsalted butter

3 to 4 tablespoons hot sauce such as Frank's or Goya

Salt and freshly ground pepper to taste

FOR BLUE-CHEESE DRESSING

1/2 cup mayonnaise

1/4 cup sour cream or plain yogurt

2 ounces (about 1/2 cup) crumbled blue cheese

4 celery ribs

While this recipe is for frying wings, I have included instructions for broiling and baking them as well.

For the wings: In a large (5- to 6-quart) deep heavy pot, wok or deep fat fryer, heat oil until a thermometer registers 375 degrees. Rinse wings, pat dry and season with salt and cayenne. Carefully lower 6 or 7 wings into oil and stir occasionally until golden and crisp, 10 to 15 minutes, depending on size. With a slotted spoon, transfer wings to paper towels. Fry remaining wings, returning oil to 375 degrees between batches.

For the sauce: In a large skillet, heat oil over moderately low heat; stir in hot sauce and salt and pepper. Set aside. Add cooked wings to sauce and toss. Serve chicken wings hot, warm or at room temperature with dressing and celery sticks and hot sauce on the side.

For the dressing: In a bowl, whisk mayonnaise and sour cream and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak in a bowl of ice and cold water at least 30 minutes and up to 1 hour.

To broil wings: Rinse chicken wings; pat dry and season with salt and cayenne pepper. Line two rimmed baking sheets with foil and oil it. Place wings on baking sheet in a single layer and broil 6 inches from heat source until golden brown, and cooked through, rotating sheet occasionally, 10 to 15 minutes.

To bake wings: Heat the oven to 425 degrees. Use same seasonings and preparation as above. Bake until golden brown, and cooked through, about 35 to 40 minutes.

Yield: Makes 4 servings.

Nutritional information per serving (not including oil used for frying): 668 calories (82 percent from fat), 61.3 grams fat (13 grams saturated, 20.9 grams monounsaturated), 122.5 milligrams cholesterol, 25.6 grams protein, 4.1 grams carbohydrates, 1.2 grams fiber, 775.5 milligrams sodium.