Buffalo Chicken Wings/Pic

[Roxy15]

Buffalo Chicken Wings:

 

16-20 Chicken Wings-(Depending On Size)

 

1 Cup All-Purpose Flour

 

2 Cups Canola Oil Or Your Favorite Oil

 

Salt & Black Pepper

 

 

Buffalo Wing Sauce:

 

12-oz. Frank’s Buffalo Wing Sauce-(Or Hot Sauce Of Your Choice)

 

1-1/2-(6-oz.)-Stick Unsalted Butter

 

3-oz. Honey

 

Dressing, For Dipping:

 

Bleu Cheese Dressing Or Hidden Valley Ranch Dressing, For Dipping.

 

Bleu Cheese Dressing:

 

8-oz. Bleu Cheese

 

1 Cup Sour Cream

 

1 Cup Mayonnaise

 

1/4 Cup Milk Or Buttermilk

 

1/4 Tsp. Granulated Onion

 

1/2 Tsp. Salt

 

1/4 Tsp. Black Pepper

 

Instructions:

 

Buffalo Wing Sauce:

 

 

In a saucepan melt the butter then add the honey and turn off the heat.

 

Add in hot sauce and using a wire whip, blend until fully incorporated into the butter/honey mixture.

 

You can heat this sauce, if you want it hotter, but, at this temperature the sauce

 

Will really cling well to the chicken wings.

 

If you let the sauce get too hot, it will break and separate into an oily mess!

 

Set aside the sauce until ready to coat wings.

 

Bleu Cheese Dressing:

 

In a food processor, add the sour cream, milk and half of the Bleu Cheese.

 

Pulse the mixture until all of the Bleu Cheese has been blended in.

 

Add the mixture to the mayonnaise with the remaining Bleu Cheese crumbles and seasonings.

 

***The seasonings are just a guide, season it to your taste.

 

You should make this dressing at least 1 day ahead of time, to let the flavors build, it will taste the best after 48 hours.

 

Buffalo Chicken Wings:

 

Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section for freezing and saving for soup stock.

 

Pat dry all wing pieces you will be using.

 

Season flour with salt and pepper-(about 1/2 Tsp. salt and 1/2 Tsp. black pepper)-and dredge chicken wings in the seasoned flour.

 

Preheat oil in a large skillet to fry the wings.

 

Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. You want the wings to get crispy and have a good color.

 

Remove the cooked wings to a paper towel-lined plate, to drain.

 

Place the cooked wings in a large bowl with the Buffalo Sauce and toss them to get a good even coating of Buffalo Sauce on the wings.

 

Serve with carrot sticks/celery sticks and Bleu Cheese Dressing/Hidden Valley Dressing in a bowl off to the side, for dipping.