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Buffalo Wings

The Anchor Bar classic from Buffalo, New York: chicken wings deep-fried bare until the skin blisters, then tossed while blazing hot in melted butter and cayenne pepper sauce. Served with celery and a blue cheese dip to cool the burn.

MainsSnacks8g+ fibreUnder 30 min
30 min15 prep · 15 cookMedium417 kcalper serving
Buffalo Wings

Instructions

  1. Pat 280 g of chicken wing pieces bone dry with kitchen paper, any surface water will steam rather than crisp. Season all over with 0.25 tsp of fine salt and a good grind of black pepper, then spread them on a rack and leave uncovered in the fridge for at least 30 minutes to dry the skin. Take them out 10 minutes before frying.
  2. Make the dip: crumble 15 g of blue cheese into a small bowl and mash about half of it into 1.5 tbsp of soured cream with a fork until creamy, leaving the rest in lumps. Season with a little black pepper and chill. Cut 1 celery stick into finger-length batons and keep them in cold water so they stay snappy.
  3. Pour the oil into a deep, heavy saucepan or small fryer to a depth of no more than 7 cm and bring it to 190C on a thermometer. Nothing coats these wings, no flour, no batter, so the oil must be properly hot or the skin turns leathery.

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Per serving

417kcal
10gprotein
29gcarbs
35gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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