Stashcook: Meal Planner & Recipe Keeper

Crispy Fried Buffalo Wings with Blue Cheese Dip Recipe

Name: Crispy Fried Buffalo Wings with Blue Cheese Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 pounds chicken wingettes and drumettes; 1 teaspoon salt; 1/4 teaspoon ground pepper; 1/2 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon chili powder; oil (- for frying); 2 tablespoons butter; 1/2 cup hot sauce (- medium spicy); 3 cloves garlic (- minced); 1 piece long hot pepper ((or other sweet or mild green pepper), chopped); 1/2 cup sour cream; 1/4 cup mayonnaise; 1/2 cup crumbled blue cheese; salt and pepper

Foxy Folksy

Super crispy fried buffalo wings covered in spicy buttery sauce plus a tangy blue cheese to dip it with. Yum!

Ingredients

2 pounds chicken wingettes and drumettes

1 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon chili powder

oil (- for frying)

2 tablespoons butter

1/2 cup hot sauce (- medium spicy)

3 cloves garlic (- minced)

1 piece long hot pepper ((or other sweet or mild green pepper), chopped)

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup crumbled blue cheese

salt and pepper

Method

Wash and pat dry with kitchen paper towels.

Place chicken in a deep plate and season with salt and pepper. Mix well to make sure they are evenly seasoned.

Prepare the dip. Whisk together blue cheese, mayonnaise, and sour cream in a bowl making sure that there are no big lumps left, small lumps are fine. Season with salt and pepper. Refrigerate until ready to use.

In a bowl, combine the cornstarch, baking powder and chili powder. Mix until well blended.

In a deep pot or skillet, heat oil over a medium-high heat. I used a small deep pan big enough to fit 3-4 pieces of wings at a time so I do not use a lot of oil for frying.

Once the oil is hot, dredge 3-4 pieces of wings (one at a time) in cornstarch mix, shaking off excess, then carefully lower wings into the oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack or parchment paper. Repeat the process with the rest of the wings.

While frying the last batch of wings, prepare the sauce. Melt butter in a large skillet or pan over medium heat. Add the garlic and green chili and cook for 2-3 minutes or just until slightly limp. Add the hot sauce and cook for another minute. Remove pan from heat and set aside.

Once all wings are fried, rewarm the sauce and add the wings. Toss together until all wings are covered in sauce.

Remove from heat and transfer to a serving plate. Serve with celery and carrot sticks and the blue cheese dip.

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