Buffalo wings: A legendary mistake

In 1964, at the Anchor Bar in Buffalo, N.Y., owner Teresa Bellissimo received a large order of chicken wings by mistake. She deep-fried them, added hot sauce and a food phenomenon was born.

They call them buffalo wings.

Later she added celery sticks and blue cheese as a foil for the fiery wings.

You may not have tickets to the Super Bowl, but you can relax in front of the TV and enjoy buffalo chicken wings. Frying makes for crisp skin and moist meat but requires working in small batches. Roasting or broiling wings is less work and cuts calories, but results in less crispness.

Cut the wing in three: Cut through the joint connecting the wing sections. Cut off wing tips and reserve for soup.

Four to six wings make an adequate serving. Drumettes will take longer to cook than the double-bone joint. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

BUFFALO CHICKEN WINGS

3 pounds chicken wings (about 16), separated into wings and

drumettes

6 cups vegetable oil for deep-frying

1 teaspoons cayenne

Salt to taste

For the sauce:

cup canola oil or melted, unsalted butter

3 to 4 tablespoons hot sauce

Salt and freshly ground pepper to taste

Blue-cheese dressing:

cup mayonnaise

cup sour cream or plain yogurt

2 ounces (about cup) crumbled blue cheese

4 celery ribs

While this recipe is for frying wings, instructions for broiling and baking also are included.

For the wings: In a large (5- to 6-quart), deep, heavy pot, wok or deep-fat fryer, heat oil until a thermometer registers 375 degrees.

Meanwhile, rinse wings, pat dry and season with salt and cayenne. Carefully lower 6 or 7 wings into oil and stir occasionally until golden and crisp, 10 to 15 minutes, depending on size.

Using a slotted spoon, transfer wings to paper towels. Fry remaining wings, returning oil to 375 degrees between batches.

For the sauce: In a large skillet, heat oil or butter over moderately low heat; stir in hot sauce and salt and pepper. Set aside.

Add cooked wings to sauce and toss.

For the dressing: In a bowl, whisk mayonnaise and sour cream and stir in blue cheese. It will be chunky, not smooth. Dressing may be made eight hours ahead and chilled, covered.

Cut celery into thin sticks. Soak in a bowl of ice and cold water at least 30 minutes and up to 1 hour.

To broil wings: Rinse chicken wings; pat dry and season with salt and cayenne pepper. Line two rimmed baking sheets with foil and oil it. Place wings on baking sheet in a single layer and broil 6 inches from heat source until golden brown and cooked through, rotating sheet occasionally, 10 to 15 minutes.

To bake wings: Heat the oven to 425 degrees. Use same seasonings and preparation as above. Bake until golden brown and cooked through, about 35 to 40 minutes.

Serve chicken wings hot, warm or at room temperature with dressing and celery sticks and hot sauce on the side. Makes 4 servings. *