I made
Buffalo Wings for dinner tonight. The linked page includes a recipe for bleu cheese dressing as well, but I hate the stuff so I didn't make it. I tried this
Creamy Avocado Ranch Dressing instead, but unfortunately sans avocado because I didn't have one. It was good, but unfortunately too thin for the task. It probably would've been great with an avocado, but I'll nevertheless try to have store-bought Ranch on hand next time.
Buffalo Wings
Frank's Louisiana Hot Sauce is not terribly spicy. We like to combine it with a more potent hot sauce, such as Tabasco, to bring up the heat.
(vm's note: I used the Tapatio hot sauce illustrated to the right in place of the Frank's/Tabasco combination.)
Serves 6 to 8
Sauce
4 tablespoons unsalted butter
1/2 cup hot sauce, preferably Frank's Louisiana Hot Sauce
2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar
Wings
1 - 2 quarts peanut oil (or vegetable oil) for frying
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon table salt
3 tablespoons cornstarch
3 pounds chicken wings (18 wings), cut up
For the Sauce: Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.
For the Wings: Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt, and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 15 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.
To Serve: Pour sauce mixture into large bowl, add chicken wings, and toss until wings are uniformly coated. Serve immediately.
To Make Ahead: The fried, unsauced wings can be kept warm in the oven for up to 1 1/2 hours. Toss them with the sauce just before serving.
Creamy Avocado Ranch Dressing
Makes 1 1/2 cups
1 Hass avocado, ripe, pitted, flesh scooped from skin
1/2 teaspoon hot pepper sauce , such as Tabasco
1 tablespoon lime juice, from 1 lime
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon minced red onion
1 tablespoon minced fresh cilantro leaves
1 medium clove garlic, minced
1/2 teaspoon sugar
3/4 teaspoon table salt
1/4 teaspoon ground black pepper
In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)
I only used a package of 8-10 wings and a quart of canola oil, which allowed me to fry all the wings at once in a 3 qt. skillet. I didn't change any other ingredients or amounts, though, and it worked out perfectly. This suggests to me that you might want to increase the sauce quantities if you'll be making more wings.
Buffalo Wings - a CI joint
Better not, Lauri. The reason I didn't have one for the dressing is because the one I bought for that purpose went bad before I got around to making it. 
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