Janice Okun’s Buffalo Chicken Wings

Preparation info

  • 4 to 6

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 24 (about 4 pounds) chicken wings
  • Salt, optional
  • Freshly ground pepper to taste
  • 4 cups peanut, vegetable, or corn oil
  • 4 tablespoons butter
  • 2 to 5 tablespoons Frank’s Louisiana Red Hot Sauce
  • 1 tablespoon white vinegar
  • cups blue cheese dressing
  • Celery sticks


    1. Cut off and discard the small tip of each wing. Cut the main wing bone and second wing bone at the joint. Sprinkle the wings with salt, if desired, and pepper to taste.
    2. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally. When the chicken wings are golden brown and crisp, remove them and drain well.
    3. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well.
    4. Melt the butter in a saucepan and add 2 to 5 tablespoons of the hot sauce and vinegar. Put the chicken wings on a warm serving platter and pour the butter mixture over them. Serve with blue cheese dressing and celery sticks.