Active Time

　　1 hour

　　Total Time

　　1¾ hours

　　An American institution shrouded in red-hot mythology, the Buffalo wings recipe that kicked off the game day and bar night staple is hard to pin down. According to one origin story, a proprietor of Anchor Bar in Buffalo invented hot wings sometime in the 1960s. Faced with hungry patrons and a fridge full of chicken wingettes, Teressa Bellissimo pan-fried them in melted butter and husband Frank’s cayenne pepper sauce (yes, that Frank), and voilà: Buffalo sauce. Others credit Wings n’ Things, another fixture of that city—around the same time, owner John Young is said to have started serving fried breaded chicken wings with mumbo sauce, a tangy Washington, DC, condiment. But those weren’t the first times someone cooked up crispy Buffalo wings; an 1857 menu from the city’s Clarendon Hotel included a fried chicken wings entrée (no word on whether the kitchen served it with ranch dressing or blue cheese dip).

　　Buffalo chicken wings recipes endure because they’re easy and adaptable: Sprinkle hot (or sweet) smoked paprika on the wings to give them an extra kick (or earthy sweetness). Coat boneless wings or drumettes in the spicy Buffalo wing sauce, or serve a whole chicken with the spicy-rich sauce on the side for dipping. Instead of the usual condiments, stir garlic powder or celery salt into Greek yogurt to serve as a cooling accompaniment. Not in the mood to deep-fry? This breading-free recipe offers an option to barbecue the wings, but you could also make an approximation in the air fryer or break out a sheet pan for oven-baked Buffalo wings. Reheat leftover cooked wings on a wire rack set inside a baking sheet in the oven, or eat them cold straight from the fridge while everyone else is focused on the Super Bowl.

　　

Ingredients

4–6 servings

　　

Dressing

½ cup mayonnaise

　　¼ cup plain yogurt

　　2 oz. crumbled blue cheese (about ½ cup)

　　

Wings and assembly

4 celery stalks, cut into thin sticks

　　3 lb. chicken wings, wing tips removed and separated into flats and drumettes

　　2 Tbsp. vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)

　　Kosher salt

　　¼ cup (½ stick) unsalted butter

　　3–4 Tbsp. hot sauce such as Frank’s or Goya

　　4½ tsp. apple cider vinegar

　　

Dressing

Step 1

Whisk ½ cup mayonnaise and ¼ cup plain yogurt in a small bowl to combine. Stir in 2 oz. crumbled blue cheese (about ½ cup) (dressing will not be smooth).

　　Do ahead: Dressing may be made 8 hours ahead and chilled, covered.

　　

Wings and assembly

Step 2

Soak 4 celery stalks, cut into thin sticks in a bowl of ice water at least 30 minutes and up to 1 hour.

　　

Step 3

TO GRILL WINGS: Preheat grill. Pat 3 lb. chicken wings, wing tips removed and separated into flats and drumettes dry. In a bowl rub 2 Tbsp. vegetable oil onto wings and season with kosher salt. Grill wings on an oiled rack set 5–6" over glowing coals until cooked through and golden brown, 8–10 minutes on each side.

　　TO DEEP-FRY WINGS: In a Dutch oven or other large (5–6-qt.) deep heavy pot, heat 6 cups vegetable oil until a deep-fry thermometer registers 380°. Just before oil reaches 380°, pat dry 3 lb. chicken wings, wing tips removed and separated into flats and drumettes. Carefully lower 6–7 wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5–8 minutes. With a slotted spoon transfer wings to paper towels to drain. Fry remaining wings in same manner, returning oil to 380° between batches.

　　

Step 4

Melt ¼ cup (½ stick) unsalted butter in a large skillet over medium-low heat; stir in 3–4 Tbsp. hot sauce such as Frank’s or Goya, 1½ Tbsp. apple cider vinegar, and kosher salt to taste. Add grilled or fried wings and toss to coat.

　　

Step 5

Serve chicken wings warm or at room temperature with blue cheese dressing and celery sticks. 

　　Editor’s note: This recipe for Buffalo wings was first printed in the July 1999 issue of ‘Gourmet’ as “Buffalo Chicken Wings.” Head this way for more of our favorite party-ready finger foods →