Buffalo Wings

Name: Buffalo Wings
Yield: Serves 6 to 8
Cuisine: American, Midwest
Ingredients: 4 tablespoons, unsalted butter; 1/2 cup, hot sauce, preferably Frank's Louisiana Hot Sauce; 2 tablespoons, Tabasco sauce or other hot sauce, plus more to taste; 1 tablespoon, dark brown sugar; 2 teaspoons, cider vinegar; 1 - 2 quarts, peanut oil (or vegetable oil) for frying; 1 teaspoon, cayenne pepper; 1 teaspoon, ground black pepper; 1 teaspoon, table salt; 3 tablespoons, cornstarch; 3 pounds, chicken wings (18 wings), cut up (see illustrations below); 2 1/2 ounces, blue cheese, crumbled (about 1/2 cup); 3 tablespoons, buttermilk; 3 tablespoons, sour cream; 2 tablespoons, mayonnaise; 2 teaspoons, white wine vinegar; 4 stalks, celery, cut into thin sticks; 2 , medium carrots, peeled and cut into thin slices

61 comments

Appears in America's Test Kitchen TV

Great buffalo wings should have juicy meat with a crisp coating and a spicy, slightly sweet, and vinegary sauce.

SERVES6 to 8

has video

WHY THIS RECIPE WORKS

Buffalo wings are the ultimate bar snack. Great wings boast juicy meat, a crisp coating, and a spicy, slightly sweet, and vinegary sauce. But dry, flabby wings are often the norm and the sauce can be scorchingly hot. We wanted perfectly coo...

This is a members' feature.