Ingredients
- For the creamy blue-cheese dressing:
- Total Time: 2 hours Serves: 8-10
- 2 tablespoons finely chopped onion
- 1 clove garlic, minced
- 1/4 cup parsley, finely chopped
- 1/2 cup sour cream
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 1/2 cup crumbled blue cheese
- Salt and freshly ground black pepper
- For the Buffalo sauce:
- 2 sticks butter
- 15 cloves garlic, finely chopped
- 1/4 bell pepper, finely chopped
- 6 chilies (use a variety: habanero, serrano, jalapeño), finely chopped
- 1 23-ounce bottle Frank's RedHot Original Cayenne Pepper Sauce
- 1 teaspoon celery salt
- Dash Cholula Hot Sauce
- 1 tablespoon honey mustard
- For the chicken wings:
- 32 ounces vegetable oil
- 3 dozen chicken wings, room temperature, rinsed and patted dry
- Celery sticks, for serving
Details
Preparation
Step 1
1. Make blue cheese dressing: In a large bowl, mix all ingredients together until combined. Place in the refrigerator to chill.
2. Make Buffalo sauce: Melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, 3-4 minutes. Add bell peppers and chilies and sauté 5 minutes. Pour in Frank's sauce and bring to a simmer. Add celery salt and Cholula sauce and let simmer, stirring occasionally, 15 minutes more. Add honey mustard and let simmer, stirring occasionally, until sauce reduces by about 10%, 15 minutes more. Set aside.
3. Fry wings: Heat oil to 375 degrees in a medium pot over medium-high heat, using a thermometer to monitor temperature. Working in batches of four or five, fry wings in oil, flipping once halfway through cooking, until golden brown all over, 8-10 minutes. Remove chicken with slotted spoon and transfer to a paper-towel-lined plate.
4. Add wings to Buffalo sauce and toss to coat. Serve wings with celery sticks and blue cheese dressing.
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