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Buffalo Wings with Ranch and Blue Cheese Dressing

  • Category: Appetizer, Poultry
  • Submitted By:
  • Town/State: Sonora, CA
  • Serves: 10 – 12
  • Preparation Time: 25 minutes
  • Total Cooking time: 30 minutes

With Super bowl Sunday looming on the horizon, and no matter which team you are rooting for this weekend, nothing says “party food” quite like a large platter of these delicious spicy chicken wings. First served in a Buffalo, NY bar back in 1964 they have become as much a part of American food culture as apple pie. There are a lot of recipes for making these wings calling for different ways of preparation but personally; I think the simplest recipe is still the best. To be really authentic serve with celery sticks and the accompanying Blue cheese dressing recipe that was handed down to me by my father with some adjustments added by myself. For those of you who do not like the pungency of classic blue cheese I have also included a ranch dressing recipe that while less adventurous, still provides a cool and delicious compliment to the spiciness of the wings. For an alternative, you can substitute the spicy buffalo wing sauce with a sweet teriyaki glaze made with either a pre made bottled sauce or the one included below.

Amount Measure Ingredients
5 lbs chicken wing portions
2 cups Frank’s Red-hot sauce (16 ounce bottle)
1/2 cup butter or margarine
Oil for deep-frying

Honey-Teriyaki Wing sauce:

Amount Measure Ingredients
1/2 cup orange blossom honey
1/2 tablespoon garlic powder or crushed garlic
1/2 teaspoon toasted sesame oil
2 tablespoon sesame seeds

Blue Cheese Dressing:

Amount Measure Ingredients
1/2 lb crumbled Blue Cheese
4 cups Sour Cream
2 cups Mayonaise
4 cups Bulgarian culture buttermilk (available in most stores By Berkeley Farms)
1/2 cup Merlot or Burgundy red wine
1 tablespoon Worcestershire Sauce
1 tablespoon coarse ground black pepper
1 teaspoon garlic powder or crushed garlic
Salt to taste

Ranch (House) Dressing:

Amount Measure Ingredients
4 cups Sour Cream
2 cups Mayonaise
4 cups Bulgarian culture buttermilk (available in most stores By Berkeley Farms)
3 tablespoon crushed garlic
1/2 cup chopped green onion
1/4 cup finely chopped parsley (optional)
3 tablespoon Coarse ground Black Pepper

To prepare Buffalo/Teriyaki Wings:

Separate the wing portions and pat dry. Heat oil in a large heavy pot or deep fryer to 350 degrees. Deep-fry the wing portions in small batches (at least 3 batches for entire recipe) for at least 20 minutes and set each batch aside in two batches on paper towels to catch excess oil. Prepare the Buffalo wing sauce by combining the Frank’s red-hot sauce, and butter in a small saucepan over low heat. Stir constantly with a wire whisk or wooden spoon, being careful not to let the sauce overheat and “break” (the butter separates from the hot sauce). To prepare the teriyaki glaze, combine the honey, orange juice and teriyaki sauce in a small saucepan over medium-low heat stirring occasionally until well heated thru, add the garlic powder, sesame oil, and sesame seeds and stir until well mixed and heated thru. Place the cooked wings in a single layer in a 9″x 13″ pan and pour either Buffalo wing sauce or Teriyaki sauce over the wings coating them well. Place in a preheated 350-degree oven for 15 minutes to let the sauce soak in. Serve with celery sticks and blue cheese or ranch dressing and watch these wings fly off the platter.

To Prepare: Blue Cheese Dressing:

Combine blue cheese crumbles, sour cream, mayonnaise, and buttermilk in a large bowl. Mix with wire whisk until well blended. Next, add the red wine, Worcestershire sauce, garlic powder, and black pepper. Adjust salt to taste and refrigerate at least 2-3 hours or overnight (preferable).

To Prepare: Ranch Dressing:

Combine sour cream, mayonnaise, and buttermilk in a large mixing bowl, mixing with a wire whisk or hand blender until well blended. Add the garlic, green onions, pepper and parsley, (if used) mix until ingredients are completely mixed together and smooth. Adjust salt to taste and refrigerate overnight.