Buffalo Chicken Wings Recipe

The Origin of Buffalo Chicken Wings

• While fried chicken is a Southern specialty, Buffalo Chicken Wings took flight in 1964 at the Anchor Bar in Buffalo, in western New York State. The bar’s owner, Teressa Bellissimo, had the idea of preparing leftover chicken with spicy sauce and serving it to friends. The dish was such a success that she added it to the bar’s menu the very next day.
• Since then, these famous chicken wings have spread across America, popularized by chains like McDonald’s and KFC with their mass-produced versions. For authentic Buffalo Chicken Wings, head to American restaurants in New York.
• Buffalo Chicken Wings have also become a favorite among American football fans, washed down with beer. One tip: forget the fork and knife—purists eat chicken wings with their hands.
• For a complete meal, you can pair Buffalo Chicken Wings with a salad, home fries, latkes, and/or onion rings. America comes to your table.

Ingredients for 4 to 5 people

• 12 chicken wings.
• 1 tablespoon baking powder. What is it? Baking powder is the American equivalent of chemical leavening used in Europe. I recommend the American brand Argo, which is guaranteed aluminum-free. If you can’t find it, use organic baking powder without aluminum sulfate—otherwise you won’t get the crispy result you’re after.
• 1 teaspoon garlic powder.
• 1/4 teaspoon salt.
• A pinch of cayenne pepper.
• 3 celery stalks.
• 3 carrots.

For the Buffalo Sauce:

• 60 g (2.1 oz) butter.
• 50 ml (1.7 fl oz) Louisiana hot sauce. I recommend Frank’s Original Red Hot Sauce. If you can’t find it, use Tabasco.
• 1 tablespoon honey.
• 1/2 teaspoon garlic powder.

For the Blue Cheese Sauce:

• 70 g (2.5 oz) firm blue cheese. To follow the authentic American recipe, ask your cheesemonger for Rogue River Blue, an organic blue cheese from Oregon. If unavailable, use another quality blue cheese.
• 60 ml (1/4 cup) mayonnaise, homemade if possible.
• 120 g (4.2 oz) sour cream or yogurt.
• 20 ml (4 teaspoons) vinegar or fresh lemon juice.
• 1 tablespoon buttermilk. If you don’t have it, regular milk works.
• 1 garlic clove, crushed.
• 1 tablespoon honey (optional).

Recipe Steps for Chicken Wings

• 1/ Start by preparing the Blue Cheese Sauce. Crumble the blue cheese roughly.

• 2/ Mix the cheese with all the ingredients listed in the “Blue Cheese Sauce” section, except the honey.

• 3/ Taste and add honey if you want a sweeter touch.

• 4/ Refrigerate for a few hours.

• 5/ Now prepare the Chicken Wings. Cut each wing in half to separate the drumette from the flat.

• 6/ Wash and pat the pieces very dry with paper towels.

• 7/ Mix the baking powder, salt, cayenne pepper, and garlic powder in a bowl.

• 8/ Place the dry chicken wings in a bowl and coat them with the baking powder mixture.

• 9/ Line a baking sheet with aluminum foil.

• 10/ Place a wire rack over the baking sheet and arrange the chicken wings on it, leaving space between each piece.

• 11/ Bake the wings at 230°C (450°F) for about 1 hour. They should be golden brown.

• 12/ Halfway through cooking, flip them.

• 13/ Cut the celery and carrots into sticks and set aside to serve as a side.

• 14/ Now prepare the Buffalo Sauce. Melt the butter gently.

• 15/ Pour the hot sauce and honey into the melted butter.

• 16/ Place the golden Chicken Wings in the Buffalo Sauce and toss until they’re completely coated.

• 17/ Serve the Buffalo Chicken Wings with the Blue Cheese Sauce and celery and carrot sticks. Enjoy.

Send us a photo of your Buffalo Chicken Wings

• Have a question or want to share a recipe? Email me at patricia@cnewyork.net

Buffalo Chicken Wings from Hog Pit restaurant in New York.