Deep-fried or grilled, wings are tasty

Host your own wing-eating contest or just enjoy this classic recipe while you’re watching the Super Bowl.

Teressa and Frank Bellissimo, owners of the Anchor Bar in Buffalo, N. Y., whipped up these hors d’oeuvres in an attempt to use an overabundance of chicken wings. Now, it can be found in nearly every bar and pub in the nation. Bellissimo deep-fried them, but they are also delicious grilled.

Buffalo Chicken Wings

From “The Gourmet Cookbook”

For the Blue Cheese Dip

1/2 cup mayonnaise

1/4 cup plain yogurt

2 ounces blue cheese, crumbled

For the Chicken Wings

3 pounds chicken wings

2 tablespoons vegetable oil, if grilling, or about 6 cups vegetable oil if deep frying

Salt

1/2 stick (4 tablespoons unsalted butter)

3-4 tablespoons hot sauce, such as Frank’s or Goya

11/2 tablespoons cider vinegar

Celery sticks, soaked in a bowl of ice and cold water for 30 minutes and drained (optional)

To make the dip: Whisk together mayonnaise and yogurt in a small bowl, then stir in blue cheese. Dip will not be smooth.

To grill the wings: Prepare a charcoal or gas grill: If using a charcoal grill, open vents in bottom of the grill, then light charcoal. Fire is medium-hot when you can hold your hand 5 inches above rack for just 3 to 4 seconds. If using a gas grill, preheat on high, covered for 10 minutes, then reduce heat to moderately high.

Pat wings dry and put in a bowl. Rub 2 tablespoons oil onto wings and season with salt. Lightly oil grill rack and grill wings, uncovered turning once, until cooked through and golden brown, 16 to 20 minutes total. Transfer to a platter.

To deep-fry the wings: Heat 11/2 inches oil in a 5- to 6-quart deep heavy pot over high heat until it registers 380 degrees on the thermometer. Pat 6 or 7 wings dry, carefully lower into oil and fry, stirring occasionally, until cooked through, golden and crisp, 5 to 8 minutes. Transfer to paper towels to drain. Fry remaining wings in same manner. Return oil to 380 degrees between batches.

Coat the wings: Melt butter in a 12-inch skillet over moderately low heat. Stir in hot sauce, vinegar and salt to taste. Add grilled or fried wings and toss to coat.

Serve wings warm or at room temperature, with dip and celery sticks.

Note: The dip can be made up to 8 hours ahead and refrigerated, covered.

Yield: 24 to 28 hors d’oeuvres

Approximate nutrition per serving: Unable to calculate.