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Ingredients
- Dipping Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup buttermilk
- 1 (1-oz) pkg ranch dressing and seasoning mix
- 1 Tbsp lemon juice
- 4 oz Gorgonzola cheese, crumbled
- Wings:
- 3 lbs chicken wings
- 1/4 cup rice flour
- 1/2 cup cayenne pepper hot sauce, room temperature
- 1/2 cup butter, melted
- Preparation:
- To prepare the dipping sauce, combine the sour cream, mayonnaise, buttermilk, ranch dressing mix, and lemon juice in a small mixing bowl. Fold in the Gorgonzola and refrigerate until ready to serve.
- To prepare the wings, heat up oil in a deep fryer or a Dutch oven to 375°F.
- In a large mixing bowl, toss the wings with the rice flour until coated.
- In 2 batches, fry the wings in the preheated oil for 10–12 minutes, or until a thermometer inserted in the wing reaches 165°F. Transfer them onto a baking sheet lined with paper towels to sop up any excess oil.
- While the wings are frying, whisk together the hot sauce and butter in a mixing bowl large enough to toss the wings in.
- Once both batches are complete, put the wings into the mixing bowl with the hot sauce mixture. Toss until coated and serve with the prepared dipping sauce.
Preparation
Step 1
Dipping Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
1 (1-oz) pkg ranch dressing and seasoning mix
1 Tbsp lemon juice
4 oz Gorgonzola cheese, crumbled
Wings:
3 lbs chicken wings
1/4 cup rice flour
1/2 cup cayenne pepper hot sauce, room temperature
1/2 cup butter, melted