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Recipe info
Category: Appetizers
Rating: 4.00
Contributor: fox6fan
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Classic Buffalo Wings
Chef Michael Ferraro is known for his twists on American classics at Soho’s popular Delicatessen restaurant in NYC and his wings are no different – taking this quintessential American comfort food, Chef Ferraro uses fresh ingredients and classic technique to offer addicting classic buffalo wings available all year round.

Ingredients for wings:
12 chicken wings
1 Cup all-purpose flour
2 Tablespoon cornstarch
Canola or vegetable oil for frying
Ingredients for Hot Sauce:
1/2 Cup Frank's Red Hot Sauce
1 Tablespoon sambal
1 Tablespoon Sriracha
1/2 Tablespoon butter
Ingredients for Blue Cheese Fondue:
1/2 Tablespoon Wondra flour (you can substitute all-purpose)
1/2 Tablespoon butter (for roux)
3/4 Cup milk
1/2 Cup good quality blue cheese, crumbled
1/2 Teaspoon lemon juice
Celery heart leaves to garnish

Directions for wings:
Step 1:
Mix all-purpose flour and cornstarch together in a large bowl. Heat oil to 300 degrees in a heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil.

Step 2:
Dredge chicken in dry mixture, allow to fully coat the pieces and shake off excess flour.

Step 3:
Fry for 8 minutes, remove and set aside.

Step 4:
Toss wings and drumettes with Hot Sauce (recipe below) and pile on a platter. Serve with Blue Cheese Fondue (recipe below) and garnish with celery leaves.

Directions for hot sauce:
Step 1:
In a small saucepan, heat all hot sauces and bring to boil.

Step 2:
Pour hot sauce in blender, turn on low speed and slowly add small cubes of butter until melted and emulsified into a creamy sauce. Make sure that the blender lid is secure so the hot liquid doesn't splash.

Directions for blue cheese fondue:
Step 1:
In a small saucepan, melt butter. Whisk in flour to make a roux. Cook on medium heat but watch and adjust heat carefully so roux bubbles but doesn't burn.

Step 2:
Cook for 3 minutes. Slowly add milk and whisk until the roux comes to a boil and thickens. Turn heat to low and slowly add blue cheese to sauce until melted and emulsified.

Step 3:
Season with salt, pepper, and fresh lemon juice to taste.
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