Martha Stewart makes chicken wings three different ways
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You can't go wrong with this classic version of Buffalo chicken wings. They're a crowd-pleasing dish for any get together, and especially great for a Super Bowl party.
Martha's chicken wings tip: Buy whole wings, with the tips intact. Besides making a better presentation, the tips give you something to hold onto while eating the wings, and they turn wonderfully crunchy in the oven (for the last bite).
Ingredients
Blue Cheese Dipping Sauce
Preparation
For the chicken:
Preheat oven to 225º F. Heat 2 inches oil in a large, deep skillet over medium-high until 375 degree F on a deep- fry thermometer. Fry chicken in batches until golden brown and cooked through, 10 to 12 minutes. Transfer to a paper-towel-lined baking sheet; keep warm in oven. Return oil to 375 degree F between batches.
In a large bowl, stir together hot sauce and melted butter. Add chicken and toss to coat. Serve wings with dipping sauce.
For the dipping sauce:
In a bowl, stir together sour cream, mayonnaise, milk, and blue cheese. Season with salt. Refrigerate, covered, up to 2 days.
Recipe reprinted from Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails.