Best Buffalo Chicken Wings With Chunky Gorgonzola Chees Recipes

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ORIGINAL BUFFALO CHICKEN WINGS



Original Buffalo Chicken Wings image

As published in the "Great Lake Effects" cookbook by the Junior League of Buffalo, NY. The origin of this recipe began in 1964 at Buffalo's Anchor Bar. These are the real deal. I should know, I grew up there!

Provided by sweetomato

Categories     Chicken

Time 1h10m

Yield 20-25 wings

Number Of Ingredients 11

20 -25 chicken wings
2 cups vegetable oil
1/4 cup melted butter
1 (3 ounce) bottle louisiana hot sauce
2 cups mayonnaise
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
1/4 teaspoon salt
8 ounces blue cheese, crumbled
1/4-1/2 cup cold water

Steps:

  • Wings:.
  • Disjoint the chicken wings and discard the tips. Rinse and pat dry. The wings must be completely dry to fry properly since there is no batter or breading.
  • Preheat the oil in a deep fryer or a large deep pan to 365°F.
  • Add the chicken wings a few at a time to the hot oil. Do not allow the oil to cool as the chicken is added. Deep-fry for 6-10 minutes or until crisp and golden brown. Drain well by shaking in the fryer basket or a strainer.
  • Blend the butter with 1/2 bottle of hot sauce for medium-hot wings. Add additional hot sauce for hotter wings or additional butter for milder wings.
  • Combine the wings and the hot sauce in a large container. Let stand, covered.
  • Serve the chicken wings w/ Bleu Cheese Dressing and celery sticks.
  • Blue Cheese Dressing:.
  • Combine the mayonnaise, vinegar, dry mustard, pepper, and salt in a large bowl and beat until well blended. Mix in the blue cheese.
  • Add enough cold water gradually to make the dressing of the desired consistency, whisking constantly.
  • Store in an airtight container in the refrigerator.
  • Makes 3 1/2 cups.

Nutrition Facts : Calories 455, Fat 43.1, SaturatedFat 9.8, Cholesterol 58.5, Sodium 519.9, Carbohydrate 6, Sugar 1.6, Protein 11.7

AUTHENTIC ANCHOR BAR BUFFALO CHICKEN WINGS



Authentic Anchor Bar Buffalo Chicken Wings image

This is the original spicy Buffalo chicken wings recipe from the Anchor Bar in Buffalo, NY. You can adjust the heat by adding more or less cayenne and Tabasco. There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version. Makes 6 Servings of Buffalo Chicken Wings (6 per person)

Provided by Firems911

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

36 chicken wings (one wing makes 2 pieces, the "flat" and the "drum")
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or 6 tablespoons margarine
celery rib
blue cheese dressing

Steps:

  • Preheat oven to 425 degrees F.
  • If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
  • While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
  • After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
  • These are always served with celery sticks and blue cheese dressing on the side.

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DIP



Buffalo Chicken Wings With Blue Cheese Dip image

This recipe doesn't make my wings crispy, like I like them, but they are very flavorful, and you know...not fried. I did double the bake time for mine. This recipe is from Ina Garten's book Barefood Contessa Family Style.

Provided by Barenakedchef

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs chicken wings
1/2 cup butter
1 teaspoon cayenne pepper
4 teaspoons hot sauce
1 teaspoon kosher salt
1 1/2 cups crumbled gorgonzola or 1 1/2 cups any blue cheese
1 cup mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper

Steps:

  • Preheat Broiler.
  • Cut chicken wings in thirds, cutting between the bones. Discard wing tips. Melt butter and add cayenne, hot sauce and 1 teaspoons kosher salt. Put wings on sheet pan and brush with melted butter mixture. Broil about 3 inches below heat source for 8 minutes. Turn wings, brush with butter, and broil 4 more minutes, or until cooked.
  • For dip: Place blue cheese, mayo, sour cream, milk, worchestershire, salt and pepper in bowl of food processor fitted with steel blade. Process til smooth.
  • Serve the chicken wings hot or at room temp with blue cheese dip and celery sticks.

Nutrition Facts : Calories 972.8, Fat 80.3, SaturatedFat 31.6, Cholesterol 266.6, Sodium 2134.4, Carbohydrate 11.8, Fiber 0.2, Sugar 3.8, Protein 50.2

BUFFALO CHICKEN WINGS WITH CHUNKY GORGONZOLA CHEES



Buffalo Chicken Wings With Chunky Gorgonzola Chees image

Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip

Provided by Jane Kaylie @Recipesnfoodcom

Categories     Meat Appetizers

Number Of Ingredients 13

3 pound(s) (1 kg) chicken wing portions, wing and drumettes
1 tablespoon(s) kosher salt
- 1 stick (113 g) unsalted butter
1 cup(s) hot sauce
- chile peppers for extra spice (optional)
- canola or peanut oil, for deep-frying
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
1/4 cup(s) buttermilk
2/3 cup(s) crumbled gorgonzola cheese (or blue cheese)
1 tablespoon(s) red wine vinegar
1/2 teaspoon(s) salt
2 tablespoon(s) minced parsley

Steps:

  • For at least 30 minutes or up to overnight : Toss chicken wings with the salt.
  • Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
  • Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
  • Set up a deep pot for frying, about 2 inches deep. Heat oil to 375 - 380°F (190 - 193°C). Fry wings in batches until cooked through and crisp, 5 - 7 minutes.
  • Remove with wire strainer to a bowl, toss with hot sauce as needed.
  • For the Gorgonzola (or Blue) Cheese Dip : Whisk all dip ingredients together in a bowl and serve with wings.

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