The World's Best Buffalo Wings - Championship Winner
August 09, 2016
"What is better than a luscious tasting buffalo chicken wing that just cries out for you to take another bite. Here in this recipe Matt Reynolds and Ric Kealoha's came out as Championship winners in the National Buffalo Wing Festival competition held in Buffalo N.Y. These wing are successful for the fact that they are classic, medium-hot, crisp and tender. If you want to tone down the heat, cut the number of chilies in half."
- FOR CREAMY BLUE-CHEESE DRESSING
- FOR BUFFALO SAUCE
- FOR CHICKEN WINGS
- Serving Size: 1 (657.3 g)
- Calories 762.4
- Total Fat - 43.2 g
- Saturated Fat - 20.9 g
- Cholesterol - 1001.9 mg
- Sodium - 1762.4 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 2.7 g
- Sugars - 5.5 g
- Protein - 74.5 g
- Calcium - 150.2 mg
- Iron - 11.3 mg
- Vitamin C - 137.5 mg
- Thiamin - 0.3 mg
MAKE THE BLUE CHEESE DRESSING
In a large bowl, mix all ingredients together until combined. Place in the refrigerator to chill.
TO MAKE THE BUFFALO SAUCE
Melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, 3-4 minutes.
Add bell peppers and chilies and sauté for 5 minutes. Pour in Frank's sauce and bring to a simmer.
Add celery salt and Cholula sauce and let simmer, stirring occasionally, 15 minutes more. Add honey mustard and let simmer, stirring occasionally, until sauce reduces by about 10%, for about 15 minutes more. Set aside.
TO FRY THE WINGS
Heat oil to 375 degrees in a medium pot over medium-high heat, using a thermometer to monitor temperature.
Working in batches of four or five, fry wings in oil, flipping once halfway through cooking, until golden brown all over, 8-10 minutes.
Remove chicken with slotted spoon and transfer to a paper-towel-lined plate.
Add wings to Buffalo sauce and toss to coat. Serve wings with celery sticks and blue cheese dressing.
NOTE: If you want to tone down the heat, cut the number of chilies in half.
Tips & Variations
No special items needed.