Buffalo-Style Hot Wings With Blue Cheese Dip |
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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 6 |
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This are such a treat! Classic buffalo-style hot wings are a snap to prepare. Serve the spicy wings with the traditional accompaniments: creamy blue cheese dip and crispy celery stalks. I use Spiracha Hot Chili Sauce found in Asian food markets. Using cornstarch, rather than flour, gives an extra crispy coating. (The cooking time includes the refrigerator resting time.) Ingredients:
4 ounces blue cheese, such as maytag |
1/2 cup mayonnaise |
1 cup buttermilk |
salt and pepper |
2 quarts canola oil (or peanut oil) |
2 lbs chicken wings, tips trimmed off |
1/2 cup cornstarch |
1/2 teaspoon cayenne pepper (or to taste) |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup hot sauce |
1/4 cup butter, melted |
celery rib, for serving |
Directions:
1. In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces.
2. Add the mayonnaise and buttermilk and whisk until well combined.
3. Season with salt and pepper. Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.).
4. Cut through the joint on each chicken wing to separate the wing into 2 pieces.
5. Rinse and pat the chicken pieces dry.
6. Combine cornstarch cayenne, paprika, salt and pepper in a large zip style plastic bag. Shake to blend.
7. Dredge the wings in the cornstarch mixture, shaking off the excess.
8. Place wings on a rack lined baking sheet and place in the refrigerator for 90 minutes. (This step causes the coating to adhere better.).
9. Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides.
10. Heat the oil to 375°F on a deep-frying thermometer.
11. (Or use a deep-fat fryer following the manufactures directions.).
12. Preheat an oven to 200°F Line a baking sheet with paper towels.
13. Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. (Use less time if wings aren't too meaty.).
14. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.
15. In a small saucepan over medium heat, combine the hot sauce and butter and heat until the butter melts.
16. (Alternatively, in a small microwavable bowl, whisk together the hot sauce and butter and warm in a microwave at 15-second intervals until hot.).
17. Transfer the fried chicken wings to a large bowl. Pour the sauce over the wings and stir to coat evenly.
18. Serve immediately with the blue cheese dip and celery stalks.
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