Chef Franks Hot Wings with Blue Cheese Dressing

This is my take on classic Buffalo wings. I think they are a step up from the standard recipe. I hope you do too.

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock

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Kitchen-

Filming, lighting, sound-

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for the wings

5#/2 kilos wings, cut into thirds
oil for frying
salt

375 F/190 C

for the sauce

12 oz/354 ml hot sauce
3/4 cup/176 g ketchup
1 clove garlic, crushed
1/4 #/113 g unsalted butter
salt
black pepper

for the blue cheese dressing

4 oz/113 g blue cheese, crumbled
6 oz/170 g sour cream
4 oz /113 gmayonnaise
1/4 tsp/.86 g garlic powder
2 tbsp/29 ml cider vinegar
1/2 cup/118 ml milk
salt
black pepper

[brynnawill]

chef frank and his wife are probably the only people in the world who argue over who gets the celery and carrot sticks

[julievitous]

My husband is known for being the Wing Guy at our Superbowl Parties. He has made use of an electric fondue pot to keep his wing sauce warm thru the day so it's ready for each new batch of wings. He also orders some chicken skin from our local butcher for deep fried chicken skin bathed in sauce.

[hminger]

Made your buffalo sauce and used it on baked wings (not nearly as good as fried, but easier) and it was so good! I never would have thought to add ketchup, but it rounds out the sauce so nicely! Thank you, chef!

[adamwarren]

Our local waste centers, we call them dumps, typically have bins for cooking oil. I take mine there to discard it.

[boatwidow]

Made these tonight and they were UNREAL! The Buffalo sauce is amazing. 10 out of 10 would make again. Won't change a thing. Thank you Chef Frank!

[daphnepearce]

These look great! Perfect for Valentines day. :-) I made naked wings a few weeks ago, I dredged them in rice flour and set them on a rack and fridge for a few hours and deep fried them. Served them with different sauces and plenty of celery and carrots....and beer. Yum!

[pguilherme]

Hi Chef. Regarding the oil, some places have the waste management center handle other kind of materials, like electronics, batteries and oil for example. Here where I live you can collect it and bring there free of cost and they'll take care of it. They may have a way of recycling. I remember my mom used to make soap with bad oil. Anyways, thanks for sharing your recipes and techniques. Cheers!

[vagentzero]

Carla Lalli Music said that garlic powder and fresh garlic are really like two different ingredients, that have their own roles, and I think I agree. Nice to see that's not an isolated opinion!

[dwaynehendricks]

Actually my fave is smoked wings!! But as far as bar wings go, I used to be in the Navy and we ported in Ft. Liquordale. There was this tiny little bar on A1A and all I can remember was that it was near some Parrot bar. Those wings were so good we ran them out of wings four days in a row!! The taste of those wings stayed with me for over 20 yes! I was on vacation and happened to stumble on to the same bar, not even realizing it was the original one I had visited. 20-some odd years later, I knew as soon as I took that first bite that I was at the bar!! It's been 10 years and I would just loove to go back and eat more of those wings, but I don't even know if they're still open. For me the secret lies in the sauce!! And those look like some damn good wings, Frank! Thanks.

[xxPenjoxx]

That crispy noise when you mixed in the hot sauce... 😗👌

[maddienovak]

Yesss flats and Texas Pete for the win! I've always thought Franks Red Hot was so overrated

[samanthawyatt]

I think it's the tiny spoon that gets me every single time hehe, love this recipe. Everyone should know chicken wings are the way to a man's heart.

[guy]

So glad you addressed what to do with leftover oil. Always left me perplexed.

[luxon]

I'm definitely making this for my daughter and me. I love blue cheese dressing, but my daughter will probably use ranch. Thanks so much. Never made at home, always bought from restaurants or frozen from store.

[justawalkingmess]

Not sure if it’s a Hispanic thing, but what we do with our oil is dump it into an old tin can (like you’d have for enchilada sauce, canned soup, etc.) and then stick it in the freezer. When the can is full, you toss it out with the rest of your garbage and repeat the process with another can. I think we freeze it just for easier disposal. If it’s a lot of oil, then we dispose of the oil the same way Chef Frank does. Tin can method is typically for smaller amounts of oil.

[jason]

Looks AWESOME! If I know ahead of time I am doing wings, I will brine them for 8-12 hours, then dry them overnight. Better seasoning and keeps them juicy. Great Job!

[rollinz]

That frying pot filled with bubbles jumping up at the edge is terrifying 😂😂 I use a tall pot to be safe

[rose-glio]

These look greatttt. Gonna have to try them

[Cieyrin]

I usually save a milk jug for my expended oil, as I go through milk much quicker than I fry with oil but I also don't fry that often, so it makes sense for my cooking experience.

[NgYongYao]

About disposal of oil, having staying in Japan for a few years, I come across two things; one is tea bag looking stuff that absorb the oil into itself, another is oil solidify which is some powder stuff which you pour into the oil, and it solidified the oil and you can dispose it accordingly. You can try find them at Amazon online etc

But I think every places got their way of disposing oil, but just don’t pour it into the drain, it will cause problems in future to the drain