The Best Buffalo Wings Ever Will Roam In Your Kitchen With This Recipe

Total Time: 2 hours Serves: 8-10

For the creamy blue-cheese dressing:

 

2 tablespoons finely chopped onion

1 clove garlic, minced

¼ cup parsley, finely chopped

½ cup sour cream

1 cup mayonnaise

1 tablespoon lemon juice

1 tablespoon white vinegar

½ cup crumbled blue cheese

Salt and freshly ground black pepper

For the Buffalo sauce:

 

2 sticks butter

15 cloves garlic, finely chopped

¼ bell pepper, finely chopped

6 chilies (use a variety: habanero, serrano, jalapeño), finely chopped 

(for less heat, cut the number of chilies in half)

1 23-ounce bottle Frank's RedHot Original Cayenne Pepper Sauce

1 teaspoon celery salt

Dash Cholula Hot Sauce

1 tablespoon honey mustard

For the chicken wings:

 

32 ounces vegetable oil

3 dozen chicken wings, room temperature, rinsed and patted dry

Celery sticks, for serving

1. Make blue cheese dressing: In a large bowl, mix all ingredients together until combined. Place in the refrigerator to chill.

2. Make Buffalo sauce: Melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, 3-4 minutes. Add bell peppers and chilies and sauté 5 minutes. Pour in Frank's sauce and bring to a simmer. Add celery salt and Cholula sauce and let simmer, stirring occasionally, 15 minutes more. Add honey mustard and let simmer, stirring occasionally, until sauce reduces by about 10%, 15 minutes more. Set aside.

3. Fry wings: Heat oil to 375 degrees in a medium pot over medium-high heat, using a thermometer to monitor temperature. Working in batches of four or five, fry wings in oil, flipping once halfway through cooking, until golden brown all over, 8-10 minutes. Remove chicken with slotted spoon and transfer to a paper-towel-lined plate.

4. Add wings to Buffalo sauce and toss to coat. Serve wings with celery sticks and blue cheese dressing.