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The Buffalo wings (or Buffalo chicken wings) are essentially gods fried chicken wings, which are however served with a very particular seasoning. After being dipped in a spicy sauce, in fact, they are often accompanied by a blue cheese sauce (in my case: gorgonzola) and celery or carrot sticks.
Of course these buffalo chicken wings they owe their name to this American city (Buffalo, in fact).
After having established themselves in the second half of the last century (basically from the mid-60s onwards) they have been so successful that not only they began to be served in many restaurants, but they also lent their name to other dishes that are served with the Buffalo sauce. In all this I have become fascinated by Buffalo wings but I realized that I have not yet posted the recipe for the classics on the blog fried chicken wings… I promise I will fix it as soon as possible!

Procedure for preparing the Buffalo wings

Take the chicken wings out of the fridge, so that as you proceed with the other preparations they come to room temperature (they will cook more evenly).
Prepare the Buffalo sauce: put all the ingredients in a saucepan, stirring with a whisk, and cook over medium heat, continuing to stir, until it comes to a boil and begins to thicken, then remove from heat and combine in a large non-stick pan. with the melted butter (40 g), beat to make it uniform, then let it cool.

Now prepare the gorgonzola sauce: combine all the ingredients in a bowl and mix, melting the gorgonzola well (if you prefer, you can use a blender).

At this point you can fry the wings in hot oil, turning them to brown them evenly, and then draining them on kitchen paper.

Dress the wings still hot with the Buffalo sauce, stirring gently to make them cover evenly.

The Buffalo wings are ready: serve them immediately, with the gorgonzola sauce on the side.

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