Classic Buffalo Wings

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 (Day Le)

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Chef Michael Ferraro is known for his twists on American classics at Soho’s popular Delicatessen restaurant in NYC and his wings are no different – taking this quintessential American comfort food, Chef Ferraro uses fresh ingredients and classic technique to offer addicting classic buffalo wings available all year round.


Ingredients for wings:

  • 12 chicken wings
  • 1 cup all-purpose flour
  • 2 tablespoon cornstarch
  • Canola or vegetable oil for frying

Ingredients for Hot Sauce:

  • 1/2 cup Frank's Red Hot Sauce
  • 1 tablespoon sambal
  • 1 tablespoon Sriracha
  • 1/2 tablespoon butter

Ingredients for Blue Cheese Fondue:

  • 1/2 tablespoon Wondra flour (you can substitute all-purpose)
  • 1/2 tablespoon butter (for roux)
  • 3/4 cup milk
  • 1/2 cup good quality blue cheese, crumbled
  • 1/2 teaspoon lemon juice
  • Celery heart leaves to garnish


Step 1:

  • Mix all-purpose flour and cornstarch together in a large bowl. Heat oil to 300 degrees in a heavy, four-quart pot (test with an oil thermometer). Don't fill pot more than halfway with oil.

Step 2:

  • Dredge chicken in dry mixture, allow to fully coat the pieces and shake off excess flour.

Step 3:

  • Fry for 8 minutes, remove and set aside.

Step 4:

  • Toss wings and drumettes with Hot Sauce (recipe below) and pile on a platter. Serve with Blue Cheese Fondue (recipe below) and garnish with celery leaves.

Step 1:

  • In a small saucepan, heat all hot sauces and bring to boil.

Step 2:

  • Pour hot sauce in blender, turn on low speed and slowly add small cubes of butter until melted and emulsified into a creamy sauce. Make sure that the blender lid is secure so the hot liquid doesn't splash.

Step 1:

  • In a small saucepan, melt butter. Whisk in flour to make a roux. Cook on medium heat but watch and adjust heat carefully so roux bubbles but doesn't burn.

Step 2:

  • Cook for 3 minutes. Slowly add milk and whisk until the roux comes to a boil and thickens. Turn heat to low and slowly add blue cheese to sauce until melted and emulsified.

Step 3:

  • Season with salt, pepper, and fresh lemon juice to taste.