10/17/13

Buffalo Wings & Blue Cheese Dip

Football season means more Sundays and snacks.  I'm OK with the snacks part - the football I really could care less about.  But eating - I'm all about that!

Nothing says football food better than wings, right?  And wings that I don't have to pay $30 is even better!  Plus, there's blue cheese in the mix too.  Need I say more?  And you could roast wings too, but I wanted to try frying them.  It was super easy.  The only complaint I have is that I didn't have a bigger pot so I could make more than 4 at a time.  I was worried about splatter and overcrowding them.  But, if I can do it, so can you!


For the wings:

  • chicken wings, broken down into the wing and drummy, tips removed (as many as your little tummy can hold!)
  • flour (about 1/2 c for 1-1/2 lb of wings)
  • salt and pepper to season flour
  • vegetable oil - enough to cover 2-3 inches in a heavy-bottom stock pot
For the buffalo sauce:
  • 4 Tbsp butter
  • 1/3 c Tabasco sauce (or other hot sauce of your choosing) - I used the Tabasco Buffalo variety
For the blue cheese dip:
  • 1/2 c sour cream (4 oz)
  • 4 oz package of blue cheese crumbles
  • 1 tsp minced garlic
  • 1 tsp lemon juice

Start heating your oil to 375 degrees.  A candy/deep fry thermometer is highly recommended.  Keeping the oil at the right temperature is important so that you can cook the chicken and get a good crust at the same time, without burning the wing.  

Tommy no like burny wingy.

Dredge your wings in the seasoned flour, shaking off the excess.  Working in batches, cook the wings for about 10-15 minutes, until they are a wonderful golden color.  Remove to a paper towel lined plate or sheet pan to drain.

Don't worry about your wings loosing too much heat as you work through your batches.  These babies stay HOT for awhile, so your crowd (or crowd of one) will still get their hot treat.

While your wings are cooking, you can prep your sauce and dip.  Both are very easy to put together.  The buffalo sauce is as simple as melting the butter over medium heat and mixing in the Tabasco.  Likewise, mix all of the dip ingredients in a bowl until well incorporated.  We are a family who loves the chunky cheese, but if you'd prefer a smoother dip/dressing, you can run this through a food processor to get your desired consistency, mixing in a tiny bit of milk (or buttermilk if you have on hand) to thin as needed.

Once all of your wings are cooked and drained of oil, place them into a large mixing bowl and add the sauce.  Add sauce sparingly at first so you don't drown them in sauce.  Toss with tongs or with a little wrist-flip of the bowl (if you're so culinarily inclined.)



Serve up with your dip and celery if you'd like and enjoy!






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