Recipe Index

Ingredients

• ½ cup mayonnaise
• ¼ cup plain yogurt
• 2 oz. crumbled blue cheese (about ½ cup)
• 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

Method

1. Whisk the mayonnaise and plain yogurt together in a small bowl and stir in the crumbled blue cheese, leaving this Buffalo wing dressing deliberately chunky, then chill it if you are making it ahead.
2. Soak the celery sticks in a bowl of ice water for at least 30 minutes and up to 1 hour so they stay crisp for the wings.
3. To grill the wings, pat the separated flats and drumettes dry, rub them with the 2 tablespoons of vegetable oil and kosher salt, and grill them over glowing coals for 8 to 10 minutes per side until golden and cooked through.
4. To deep-fry the wings instead, heat the 6 cups of vegetable oil in a Dutch oven to 380°F, pat the chicken dry, and fry it until cooked through and golden brown.
5. Melt the unsalted butter in a large skillet over medium-low heat and stir in the hot sauce, 1½ tablespoons of the apple cider vinegar and kosher salt to taste to make the Buffalo coating.
6. Toss the grilled or fried wings through the warm butter sauce until every piece of chicken is coated.
7. Serve the Buffalo wings warm or at room temperature with the blue cheese dressing and the drained celery sticks.

Cook: 1 hour · Total: 1¾ hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data