Buffalo Wings & Blue Cheese Dressing
Submitted by NanooK
Classic deep-fried buffalo wings tossed in Tabasco butter sauce with a chunky homemade blue cheese dressing. Crispy, spicy, tangy, and ready in 40 minutes.
YIELD
2 servingsPREP
25 minCOOK
12 minREADY
40 minThe original bar food that launched a thousand imitations, and nothing beats making them at home where you control the heat and the crunch.
These wings get fried in batches until shatteringly crispy, then rolled through melted butter spiked with Tabasco while they’re still hot so the sauce clings to every crevice.
The blue cheese dressing is the classic: chunky crumbles of blue cheese folded into mayo and sour cream with lemon juice and white wine vinegar for brightness.
Keep the celery sticks cold and crunchy for contrast.
Kitchen Tips
- Pat the wings bone-dry with paper towels before they hit the oil. Moisture is the enemy of crispy skin.
- Fry in small batches and let the oil come back to temperature between rounds. Crowding drops the heat and gives you limp, greasy wings.
- Leave some chunks in the blue cheese dressing. That’s texture, not laziness.
- Keep finished wings warm in a single layer in the oven so they stay crisp while you fry the rest.
Ingredients
Directions
For the chicken wings, discard tips and heat the oil to a temperature of 375℉ (190℃) F in a deep-sided pot.
Rinse the chicken wings, and pat dry on paper towels.
Mix the butter with the Tabasco sauce, and set aside.
Fry a batch at a time, being careful not to crowd the pot.
Fry for 10 to 12 minutes, or until golden brown.
Drain in a single layer on paper towels, and repeat until all wings are fried.
As the wings are fried, roll them in the butter mixture.
Keep the wings warm in a 200 degree F oven in a single layer.
While the wings are frying, make the dressing by combining the blue cheese, mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in a small mixing bowl.
Break up the cheese with a fork, but do not beat until smooth.
To serve, place the wings on a platter or plates, and serve with the dressing and some celery sticks.
Comments