3pounds (1.4 kilograms)chicken wings drumettes and flappers separated (see post)
1 1/2teaspoons (8 grams)kosher salt
1/2 teaspoon black pepper
Blue Cheese Dip
1cup (245 grams)sour cream or plain Greek yogurt
2tablespoons (7 grams)chivesminced
1tablespoonlemon juicefrom 1/2 a lemon (reserve the remaining half for the sauce)
1 1/2teaspoons Worcestershire sauce
1teaspoon granulated onion powder
1/4teaspoon kosher salt
1/4pound (115 grams)blue cheesecrumbled or more to taste
1/4cup (60 milliliters)buttermilk
4tablespoons (57 grams or 1/2 stick) unsalted butter
1tablespoonlemon juicefrom the remaining lemon half
112 oz bottle (354 milliliters)Franks RedHot® Original Cayenne Pepper Sauce(not "wing" sauce)
1/2cup (100 grams)dark brown sugar
1teaspooncrushed red pepper flakes
2cups (240 grams)all-purpose flour
1/4cup (30 grams)cornstarch
Frying and Serving
vegetable or peanut oil(for frying)
Season the Wings (begin 1 hour ahead)
Place the wing sections into a large mixing bowl.In a separate, small prep bowl, combine the kosher salt, black pepper, and the garlic powder.
Sprinkle the wing seasoning over the wings, then toss to coat them thoroughly. Cover the bowl and place it in the refrigerator. Allow the wings to marinate for at least 1 hour- and anywhere up to 24 hours- before frying.
Prepare the Blue Cheese Dip
In a mixing bowl, stir together the sour cream, chives, lemon juice, garlic, Worcestershire sauce, onion powder, salt, and pepper until smooth. Add the blue cheese to the sour cream mixture and fold it in gently.
Stir in the buttermilk to thin the dip to your desired consistency. Cover the bowl with a piece of plastic wrap. Allow the dip to sit for at least 30 minutes in the fridge.*
Just prior to serving, taste the dip and adjust the salt and pepper, if needed. The dip will thicken as it sits, thin it with a bit more buttermilk if you wish.
Prepare the Buffalo Sauce
In a 3-quart saucepan, melt the butter over medium-low heat. Add the garlic cloves and cook for 1 minute.
Whisk in the lemon juice, hot sauce, brown sugar, pepper flakes, salt, and the black pepper. Bring this mixture up to a gentle simmer and allow the sauce to cook for 5 minutes, whisking frequently.
Reduce the sauce slightly- until it is the consistency of syrup. Avoid boiling the sauce.Once the sauce has finished simmering, keep it warm on the stove until you're ready to toss the wings in it.**
Deep-Fry the Chicken Wings
Pre-heat your oven to warm for later to keep the wings hot after you've finished frying them. Place a cooling rack over sheetpan for draining the fried wings on.
In a dutch oven, or a pot large enough to fry in, heat the vegetable oil to 375°F (190°C). Begin frying the wings in batches- 5 or 6 at a time- for 8-9 minutes.
Once the wings have finished frying, use a spider or tongs to remove them from the oil. Drain the wings on the cooling rack before transferring them to the warm oven. Continue to fry the remaining batches of wings in this manner.
For Breaded Wings
Combine the flour and the cornstarch together in a mixing bowl. Toss the wings into the flour-cornstarch mixture, shaking off any excess flour.
Fry the wings in batches of six for 9-10 minutes. Drain as instructed above.
Coat the Wings in the Buffalo Sauce, Then Serve
Once all of the wings have been fried, transfer them to a large mixing bowl.Pour a cup of the buffalo sauce over the wings, and toss them to coat them evenly in the sauce.
After you've tossed the wings, you can return them to the oven to crisp up, or serve them right away.Arrange the wings on a large platter along with carrot and celery sticks.
Stir the Blue Cheese Dip then spoon it into a serving bowl, to serve alongside the wings. Serve any remaining Buffalo Sauce in separate cups, if desired.
*The blue cheese dip can be made up to 1 week in advance and kept in a covered container the refrigerator. **If you make your sauce in advance, store it in a jar in the fridge for up to 1 week. When you're ready to toss your wings, warm it on the stove until it is steaming.
Air-Fryer (Naked Unbreaded) Wings:
Set the temperature and dial on your air fryer to "Air Fry" and 375°F.
Arrange the wings in a single layer on the air fryer tray, ensuring the wings are spaced apart to allow air to circulate around them.
Air fry the wings on the first side for 5 minutes.
After 5 minutes, flip the wings over with a pair of tongs and fry them on the second side for 4 minutes.
Transfer the wings to the warm oven to keep them hot. Continue frying the remaining wings in this manner.
Toss the fried wings in the sauce as instructed.
Baked Buffalo Wings:
Toss the wings in the prepared Buffalo Sauce.
Arrange the wings in a single layer on a lightly greased sheet pan.
Bake the wings in a pre-heated 400°F (204°C) for 15-18 minutes, or until crisped and cooked through.
Transfer any leftover wings to a food storage container and store them in the fridge for up to 3 days.
To reheat cold wings, just heat them in a microwave or a preheated 300°F (149°C) oven until warmed through.
Transfer the cooled wings to a freezer storage bag.
Freeze the wings for 4 months.
Thaw the frozen wings overnight in the fridge and reheat throughout in the microwave or oven.