Buffalo Wings

Buffalo Wings
For an authentic version like the original from Anchor Bar, fry ‘em!  For the average dude without a fryer, an oven or grill will do just fine.

Serves: 4-6

Ingredients:
3 lbs chicken wings (approximately 12-14 wings)
4 celery ribs, cut into thin sticks
2 tablespoons vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
Wings Sauce (see below)
Bue-Cheese Dip (see below)

Wings Sauce:
½ stick (4 oz.) unsalted butter
1/4 cup Frank’s hot sauce
1 teaspoon Sriracha
1 1/2 tablespoons cider vinegar
1/2 teaspoon kosher salt

Blue-Cheese Dip:
1/2 cup mayonnaise
1/4 cup plain yogurt
2 oz crumbled blue cheese (about 1/2 cup)

1. In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth).  Note: Dressing may be made 8 hours ahead and chilled, covered.

OVEN VERSION:
1.  Preheat the oven to 425 degrees F.  Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
2. If you bought wings with tips, remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint.
3. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
4. Replace the paper towels with foil. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

ON THE GRILL:
1. Preheat grill.  Pat wings dry. In a bowl rub 2 tablespoons oil onto wings and season with salt.
2. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.

DEEP-FRY THEM:
1. Heat your oil to 380° F in a fryer or large (5- to 6-quart) deep heavy kettle.  Just before oil reaches 380° F, pat dry 6 or 7 wings.
2. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes.
3. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380° F between batches.

MAKE THE SAUCE:
1. While the chicken is cooking, melt the butter in a large skillet over low heat and stir in hot sauce, vinegar, and salt to taste.
2. Add roasted/grilled/fried wings and toss to coat.
3. Serve warm with dressing and celery sticks.