- Safflower oil, for frying
- 3 pounds whole chicken wings (about 32), patted dry
- 2/3 cup hot sauce, such as Frank’s Red Hot
- 4 tablespoons unsalted butter, melted
- Blue cheese dipping sauce, for serving
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons milk
- 1 1/3 cups crumbled mild blue cheese
- Coarse salt
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).
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.