Buffalo Wings with Blue Cheese Dip

Name: Buffalo Wings with Blue Cheese Dip
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lbs Chicken Wing, split at the joints, wingtips removed; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black); 1.9 l Peanut Oil, or Vegetable Oil, for deep-frying; 1/2 cups Frank's RedHot Original; 6 tbsp Unsalted Butter; 1 tbsp White Vinegar; 1/4 tsp Garlic Powder; 1/2 cups Mayonnaise; 1/2 cups Sour Cream; 3oz Blue Cheese, crumbled; 1 tbsp Lemon Juice, or White Wine Vinegar; 1 1/2 tbsp Buttermilk, to thin, as needed; 7 stalks of Celery; 1 pinch of Kosher Salt; 1 pinch of Kosher Salt; Some Pepper (Black), Freshly ground, to taste

Crispy, spicy Buffalo wings tossed in a tangy, buttery hot sauce and served with a cool, creamy blue cheese dip and crisp celery. These wings are fried until golden, then coated in a classic Frank's RedHot butter sauce for a perfect balance of heat and richness.

Crispy, spicy Buffalo wings tossed in a tangy, buttery hot sauce and served with a cool, creamy blue cheese dip and crisp celery. ... Show more

Traditional American Recipe

Health Grade

C- · Balanced

Rating

4.5

Time

50 min

Price

2,43 €

Calories

1203 kcal

gluten free

high protein

low carb

keto

Method

Prep the wings

If the Chicken Wing pieces are still whole, cut through the joints and trim off the wing tips. Pat them very dry with paper towels, then season all over with Kosher Salt and Pepper (Black). Set them aside while you make the dip.

Mix the dip

In a medium bowl, whisk together the Mayonnaise, Sour Cream, Blue Cheese, and Lemon Juice. Stir in just enough Buttermilk to make the dip thick but spoonable, then taste and add a little more salt and pepper if you'd like. Rinse the Celery, trim the ends, and cut it into sticks. Set the dip aside while you fry the wings.

Fry the wings

Pour the Peanut Oil into a large, heavy pot to a depth of about 2 inches and heat over medium-high until it shimmers. Working in batches, carefully lower in the wings and deep-fry them for 10 to 12 minutes per batch until deep golden and crisp, then move them to a paper-towel-lined tray to drain.

Make Buffalo sauce

In a small saucepan over low heat, melt the Unsalted Butter. Whisk in the Frank's RedHot Original, White Vinegar, Garlic Powder, and a pinch of salt, then keep stirring for 2 minutes until the sauce is smooth and glossy.

Toss and serve

Transfer the hot wings to a large bowl, pour the Buffalo sauce over them, and toss until every piece is evenly coated. Pile the wings onto a platter with the celery sticks and serve with the blue cheese dip.