Copyright Thomas Saaristo All Rights Reserved
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Buffalo chicken wings with blue cheese dressing
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The very best chicken wings are simply prepared, no marinating or seasoning or
flouring the wings before frying
The point here is to get the skin crispy and the meat tender
Ingredients
24 fresh chicken wings
1/2 cup butter
1 cup Frank's hot sauce
Canola oil
Method
Melt the butter and hot sauce together in a medium sauce pan
Cut tips off wings and discard. Cut remaining chicken wings in half at the joint
creating a wing and a drumette
Heat 2 inches of canola oil to 375 degrees Fahrenheit in deep skillet
Fry the wings in batches until the skin is crispy and light golden brown
Drain the wings on brown paper bags. Use tongs or a spider to drop the hot wings
into the prepared sauce, toss to gloss and serve with Blue cheese dressing. Carrots
and celery optional
Blue cheese dressing
This all purpose Blue cheese dressing is also a great dipping sauce for vegetables or
French fries as well as a great topping for salads, sandwiches, burgers and more
Ingredients
1 pint Hellmans mayonnaise
1 1/4 pints sour cream
Pinch of House salt
Black peppercorns in a pepper mill
3/4 teaspoon dry mustard
1 1/3 tablespoons Worcestershire sauce
3/4 teaspoon garlic powder
1o ounces blue cheese, crumbled and divided
Cream, Half & Half, or milk as needed
Method
Add the mayonnaise, sour cream, salt, freshly ground black pepper to taste,
Worcestershire sauce, garlic powder and half of the blue cheese to the jar of a
blender, the bowl of a food processor, or a mortar and puree until smooth
Pour the dressing into a bowl and fold in the remaining blue cheese
Cover and refrigerate up to 3 days