BA's Best Buffalo Wings

You've never seen a buffalo wing recipe like this before. If you like your wing sauce super spicy, increase the cayenne in our best hot wings recipe.


Blue Cheese Dressing
2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled
¼ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
Wings and Assembly
2 tablespoons unsalted butter, melted
½ cup hot pepper sauce (such as Frank’s)
½ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Vegetable oil for frying (about 10 cups)
¾ cup cornstarch
3 pounds chicken wings, tips removed, drumettes and flats separated
4 celery stalks, cut into thin sticks
Special Equipment
Deep-fry thermomete

Blue Cheese Dressing
Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.
Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.
Wings and Assembly
Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings