Serves6 as an hors d'oeuvre 4 as a main course
July 1999
You can deep-fry these wings à la Anchor Bar, but they’re just as delicious hot off the grill. In addition, we thought we’d give a nod to the history of this recipe by using Frank's Hot Sauce (available at most supermarkets), the original ingredient in these wings. However, it wasn’t quite spicy enough on its own for our taste; we suggest adding a little Tabasco to increase the heat.
For blue-cheese dressing
-
1/2
cup
mayonnaise
-
1/4
cup
plain yogurt
-
2
oz
crumbled blue cheese (about 1/2 cup)
-
4
celery ribs
-
3 pounds
chicken wings (12 to 14)
-
2
tablespoons
vegetable oil (if grilling) or 6 cups vegetable oil (if deep-frying)
-
1/2 stick
(1/4 cup) unsalted butter
-
3 to 4
tablespoons
hot sauce such as Frank's or Goya
-
1 1/2
tablespoons
cider vinegar
Make dressing:
-
In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered.
-
Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour.
-
Cut off chicken wing tips, reserving for another use, and halve chicken wings at joint.
To deep-fry wings:
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In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380° F. Just before oil reaches 380° F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden, and crisp, 5 to 8 minutes. 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.
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In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar, and salt to taste. Add grilled or fried wings and toss to coat.
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Serve chicken wings warm or at room temperature with dressing and celery sticks.