buffalo wings Buffalo wings must be really hard to do well, because there are so many mediocre ones out there. The key is Frank’s RedHot. It is essential: substitute other hot sauces at your peril.
Dipping Sauce 1 cup mayonnaise 1 cup plain yogurt 1 cup crumbled blue cheese 1 cup finely chopped fresh herbs (thyme, parsley, and rosemary) 5 cloves garlic, pressed 1 tablespoon black pepper Juice of ½ lemon Salt 1½ cups flour ½ cup cornstarch 2 tablespoons salt 1 tablespoon finely ground black pepper ½ gallon vegetable oil 4 pounds chicken wings 2 cups Frank’s RedHot cayenne pepper sauce 2 cups clarified butter
Combine all of the ingredients for the dipping sauce, adding salt to taste, and mix them well so their flavors start to marry. Set aside. Combine flour, cornstarch, salt and pepper. Heat oil in a heavy Dutch oven or home fryer. Use a clip-on thermometer to monitor your oil temperature. You can start frying when oil is 370°F. Coat the wings in the flour mixture. Deep-fry wings in small batches and remove to paper towels to drain. In a large metal bowl, combine the clarified butter and hot sauce. Add wings and toss, and serve with the dipping sauce. Go Raiders! Serves 4
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