This dish is said to have originated from Buffalo, New York, when a harried bar manager threw together the meager items he had on hand in order to satisfy some hungry late-night customers. True or not, the dish is now available in every corner of the land and has become a modern American classic. Tradition dictates that they be served with celery sticks and blue cheese salad dressing. Common sense dictates that they also be served with plenty of napkins.
- 25 to 30 chicken wings
- Vegetable oil for deep frying
- 4 Tbs (60 ml) butter
- 3 to 6 Tbs (45 to 90 ml) Louisiana hot sauce, Tabasco sauce, or hot sauce of your choice, or more to taste
- 6 to 8 ribs celery, cut into 3 inch (8 cm) pieces
- Blue cheese dressing for dipping
- Cut the wings in half at the “elbow,” and remove and discard the tips. Deep fry in small batches in 2 to 3 inches (5 to 8 cm) of vegetable oil heated to 375F (190C) until the outsides are crisp and golden brown, about 8 to 10 minutes. Drain on paper towels. Melt the butter in a saucepan and combine with the hot sauce. Place the cooked wings in a large bowl and pour the sauce over them, tossing them to thoroughly coat with the sauce. Serve with celery sticks and blue cheese dressing.
Reproduced by permission of Worldwide Recipes.