Our easy recipe for spicy Buffalo-style wings is made with creamy black truffle butter which adds a whole new dimension of richness and depth.
Ingredients
- 4 pounds Organic Air-Chilled Chicken Wings
- Salt & freshly ground black pepper, to taste
- 8 tablespoons Black Truffle Butter
- 3/4 cup hot sauce (we prefer Frank’s Red Hot), plus more if desired
- Celery sticks, for serving
- 6 ounces blue cheese, crumbled
- ½ cup sour cream
- ½ cup buttermilk
- 2 tablespoons lemon juice
- Salt & freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Breakdown the wings: using a sharp knife or kitchen shears, cut through the first joint and remove the wing tip. Discard or save for stock. Cut through the remaining joint, creating a drumette and a wing flat.
- Arrange the wings in a single layer, on racks set into rimmed baking sheets. Be careful not to overcrowd the racks, to ensure even crisping. (Alternatively, if you don’t have racks, place the wings on parchment, directly on the baking pans. Just remember to turn them over halfway through baking.) Season wings with salt & pepper.
- Bake for 35 to 45 minutes, or until skin is crispy and the thickest part of the wing registers 165 degrees F on an instant-read thermometer.
- Meanwhile, make the sauces. For the dipping sauce: in a small bowl, mash together blue cheese and sour cream until evenly mixed. Stir in the buttermilk, then add lemon juice. Season to taste with salt & pepper. Cover with plastic wrap and chill until ready to serve.
- For the wing sauce: in a small saucepan placed over medium-low heat, melt the truffle butter. Remove from heat and whisk in the hot sauce, until evenly mixed. Set aside.
- When wings are finished cooking, remove from the oven and carefully place them in an extra-large, heat-proof bowl. Pour in half of the wing sauce and toss to coat evenly. Pour in the remaining sauce and toss again.
- Serve immediately with chilled dipping sauce and celery sticks.
