While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat and keep warm until ready to use.

When the first batch of wings finishes cooking, transfer to an airtight container. Add half of the sauce and cover tightly. Shake container to fully coat wings in sauce. Serve immediately with Blue Cheese Dressing and celery sticks. Repeat with remaining wings and sauce.

Blue Cheese Dressing:

(Makes: 1 Cup)

2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/4 lemon, juiced, or to taste
Coarse salt and freshly ground pepper

In a small bowl, combine blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, salt, and pepper. Stir to combine.

Note:
Instead of deep frying the chicken wings;
you can oven bake them at 425 degrees for 1 hour.

Also to kick it up a notch, add a dash of Heineken beer
(you of course could use your favorite beer) to the sauce.
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BUFFALO WINGS 3

Prep Time: 5 minutes
Cook Time: 25 minutes
Makes: 4 to 6 Servings

2 cups vegetable oil
10 whole, fresh chicken wings,
cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
Dash beer

1 dash hot sauce (recommended: Frank's Hot Sauce)

Chicken Wing Preparation:
Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.

Buffalo Wing Sauce:
Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.

Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.
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CLASSIC BUFFALO WINGS

Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 6 Servings

In this crunchier take on the classic Buffalo wing recipe, the wings are marinated in hot sauce prior to being dredged in spice flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance, and the wonderful crunch evocative of Southern-style friend chicken.

This recipe also calls for you to make your own blue cheese dipper sauce, which is quite simple and fun to experiment with. Try substituting gorgonzola or any other blue cheese you like (Roquefort, Maytag, stilton) and you will be surprised at the results!

Wings:
30 chicken wings, small wing joint removed
2 cups hot sauce
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
1 1/2 cups all-purpose flour
Kosher salt
Cayenne pepper
2 large eggs
1/4 cup whole milk
Oil, for deep-frying

Blue Cheese Dressing:
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon white vinegar
1/4 cup chopped parsley leaves
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled

Celery sticks, for serving

To make the wings: Place the wings in a glass or other non-reactive bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes. Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.

Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels or the nonprinted side of a paper grocery bag.

To make the dressing: in a mixing bowl and using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.

To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the blue cheese dipping sauce and celery sticks on the side and plenty of napkins!
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HOT BUFFALO WINGS - (Easy Version)

These finger licking wings are easy to make and so good.
Great for a party and a real crowd pleaser.

Prep Time:10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 Servings

Ingredients For Buffalo Wings:
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

Ingredients For Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

Preparation:
In a medium size bowl, cream the Roquefort and cream cheese until smooth.
Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350 degrees F.
Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the hot sauce and heat thoroughly.
Immediately toss hot wings into sauce.

Place wings on a platter and serve with creamy Roquefort dip.
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