I have it on paper: In 1989 at Cornell University I consumed 115 chicken wings in an hour. (This is not on my résumé, however.) That should give you some idea of my commitment to those addictive morsels, especially when prepared "Buffalo" style. This dish is the result of wanting to take those much-loved wings in a different direction.
As with the original, these wings are deep-fried for crispness and served with chilled celery sticks. But instead of the accompanying blue-cheese dip, I bathe the cooked wings in Soy-Dijon Marinade with added cheese for an awesome finish. These work equally well for munching or for supper, for few or a crowd.
Serves 3 or 4
1 small head of celery, stem end removed, washed Canola oil, for frying
2 pounds chicken wings, separated into drumettes and wings (discard the tips)
1 cup crumbled blue cheese
1 cup Soy-Dijon Marinade
- Fill a medium bowl with water and add ice. Separate the celery head into stalks, trim the ends and leaves, and cut into 4-inch lengths, halving any wide sticks. Add to the bowl and set aside.
- Fill an electric fryer with oil to the designated mark and heat to 375°F. Alternatively, fill a large stockpot one-third full with oil and heat over high heat to 375°F.
- Drain and dry the wings well. Working in batches to avoid crowding, if necessary, fry the wings in the oil until brown and crispy, 15 to 20 minutes. Remove the wings with a flat strainer and transfer them to a large bowl. Add the cheese to the marinade, add the mixture to the wings, and toss well. Serve immediately with the chilled celery.