Classic Buffalo Wings
Chef Michael Ferraro is known for his twists on American classics at New York City's popular Delicatessen restaurant and his wings are no different — taking this quintessential American comfort food, chef Ferraro uses fresh ingredients and classic technique to offer addicting classic Buffalo wings available all year round.
- 12 chicken wings, split
- 1 Cup all-purpose flour
- 2 Tablespoons cornstarch
- Canola oil, for frying
- 1/2 Cup Frank's Red Hot Sauce
- 1 Tablespoon sambal*
- 1 Tablespoon Sriracha*
- 1 Tablespoon butter, divided
- 1/2 Tablespoon Wondra flour
- 3/4 Cups milk
- 1/2 Cup good quality blue cheese, crumbled
- 1/2 Teaspoon lemon juice
- Salt and pepper, to taste
- Celery heart leaves, for garnish
Mix the all-purpose flour and cornstarch together in a large bowl. Fill a 4-quart pot halfway with oil and heat to 300 degrees. Dredge the chicken in dry mixture, allow to fully coat the pieces, and shake off excess flour.
For the sauce, heat the hot sauce, sambal, and Sriracha in a small saucepan and bring to a boil. Pour the hot sauce in blender, turn on low speed, and slowly add small cubes of a ½ tablespoon of butter until melted and emulsified into a creamy sauce. Make sure that the blender lid is secure so the hot liquid doesn't splash.
For blue cheese fondue, melt ½ tablespoon of butter in a small saucepan. Whisk in the flour to make a roux. Cook on medium heat but watch and adjust heat carefully so roux bubbles but doesn't burn. Cook for 3 minutes. Slowly add the milk and whisk until the roux comes to a boil and thickens. Turn heat to low and slowly add blue cheese to sauce until melted and emulsified. Season with salt, pepper, and fresh lemon juice to taste.
Fry the wings for 8 minutes, remove from the oil, and set aside. Toss the wings and drumettes with the hot sauce and pile on a platter. Serve with the blue cheese fondue and garnish with celery leaves.