Buffalo Chicken Wings with Blue Cheese Dipping Sauce
Submitted by bgyh
Crispy fried chicken wings brushed with spicy butter and hot sauce, served with a chunky homemade blue cheese dipping sauce. The ultimate game day appetizer that pairs with ice-cold beer.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minThere’s a reason these wings became a bar-food legend. Fried golden and crispy, then slicked with a spicy butter-hot sauce glaze that makes your lips tingle.
The real star here is the homemade blue cheese dip. Chunks of Roquefort or Gorgonzola mashed into sour cream and mayo with a hit of lemon juice and white wine vinegar create something creamy, tangy, and funky enough to stand up to all that heat.
Crack open a cold one and dig in.
Kitchen Tips
- Pat wings completely dry before frying. Wet skin means splattering oil and soggy results.
- Fry in small batches to keep the oil hot. Crowding the pan drops the temperature and steams the wings instead of crisping them.
- Make the blue cheese dip ahead and refrigerate for at least an hour so the flavors meld together.
- For extra heat, add a few dashes of hot sauce directly into the dipping sauce too.
Ingredients
Directions
These spicy hot wings w/ cool, creamy dip are all the rage.
Serve w/ plenty of ice-cold beer.
Melt butter in a small saucepan. Add hot sauce and remove from the heat.
In large frying pan or deep-fat fryer, heat 1” of oil to 375?. Fry wings in batches w/o crowding until golden brown, 12½ minutes.
Drain on paper towels.
- Brush wings w/ spicy butter and serve warm w/ Blue Cheese BLUE CHEESE DIPPING SAUCE In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.
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