|Fresh chicken wings, done up Buffalo-style, are given a quick deep fry, seasoned with salt and pepper, and then tossed in a buttery hot sauce. Serve this with a homemade sour cream, mayonnaise and blue cheese dipping sauce.|
Buffalo Style Hot Wings with Blue Cheese Dipping SauceThe Cajun and I are kinda tiring of all the holiday leftovers now, so most everything went into the freezer today and I decided to make some hot wings to go along with the football watchin' since we only really wanted a snack. Now, I have never been to Buffalo, so I won't even begin to pretend that these are authentic Buffalo Wings, but let's just safely say they are chicken wings done Buffalo "style."
Some folks like to flour and season their wings before they fry them. Or, they bake them in the oven and don't fry them at all. Or they may even use chicken breast tenders instead of wings. Me, I like the regular ole buffalo wings, bones and all, naked, no flour, deep fried first, then seasoned, and last, but certainly not least, loaded down with lots of butter and hot sauce. Lots of hot sauce for me!
These are perfect for any kind of gathering but are a most excellent finger food for parties and especially for watching football! Adjust the hot sauce to your heat preference. Here I use one cup and that's pretty spicy and plenty hot for me.
I usually buy the 4.5 pound package of whole, fresh chicken wings because they are cheaper, fresher and meatier than the flash frozen ones, though either will work. What I usually do is cut off the tips (that's the easiest step) all at once, but at the same time I cut a slit down into the joint between the wing section and the drummette section. So, cut off the tip, make a slit; next wing, cut off the next tip, make a slit; repeat. Don't cut through, just sort of make a mark.
Then once I have done the tips on all of the wings, I set the knife down and go back and crack the joints on all of them before I attempt to cut through the joints. Just bend them in the opposite direction and you'll hear them pop. Once I crack all the joints apart, then I wash my hands so that I can get a good grip on the knife. This way my knife hand is all clean and I can go through each wing and do the actual cutting through part. Some of them can still be buggers, but to me this is the safest way to do it. Reserve the tips in the freezer for the next time you make stock for a soup or chicken and dumplings.
Here's how to make them.
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Recipe: Buffalo Style Hot Wings with Blue Cheese Dipping Sauce©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings
For the Dipping Sauce:
For the Wings:
- 1 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup of mayonnaise
- 4 ounces blue cheese, more or less, to taste
- Dash hot sauce
- Dash Worcestershire sauce
- Pinch of Kosher salt
- 1/2 cup (1 stick) of butter
- 1 cup of hot sauce, adjust up or down according to desired heat level
- 4 to 5 pound package of whole chicken wings
- Salt and pepper
Preheat fryer to 375 degrees F. Process the sour cream, heavy cream, mayonnaise, blue cheese, hot sauce, Worcestershire and salt by pulsing together in a food processor until as smooth as you like it. Cover and refrigerate. Can also just mix together if you prefer an extra chunky texture.
Melt the butter in a saucepan, remove from heat and stir in the hot sauce. Set aside to cool.
Remove the wing tips from the chicken wings and set the tips aside for the freezer to use later. Cut the wings in half at the joint. Once you have all the wings sectioned, fry them in batches in the hot oil until golden brown and crisp, about 8 to 10 minutes. I generally do the 4.5 pounds in 3 batches. As they finish, remove them to a paper towel lined tray or plate and sprinkle with salt and pepper right away. Transfer the wings to large covered storage container, pour the hot sauce butter mixture over the top, close and shake well. I also do this as each batch comes out of the fryer.
For a party, arrange curly leaf lettuce pieces around a platter with the stems facing in, and place a small container of dipping sauce in the center. Arrange celery sticks, green onion strips and carrot sticks in sections around the platter and fill in the empty spots with the hot wings.
Variation: Whisk in half an envelope of dry Italian dressing and salad mix with the butter and hot sauce mixture before pouring over the wings.
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Posted by Mary on January 3, 2009Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.