Classic Buffalo Wings

Classic Buffalo Wings
Staff Writer
Delicatessan

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.

Click here to see 24 Chicken Wing Recipes for Fall

12
Servings
112
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.
 

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
26mg
3%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
33µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
42mg
6%
Selenium, Se
6µg
11%
Sodium, Na
109mg
7%
Water
20g
1%

Buffalo Wing Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Buffalo Wing Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Buffalo Wing Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.