For Chicken Wings
1 bottle (48 oz) Canola Oil (for frying)
1 c. all purpose flour
salt and pepper to taste
15 to 20 chicken wings (thawed if frozen)
For Buffalo Sauce
6 ounces hot sauce (Franks or something comparable)
1/2 teaspoon crushed red pepper
1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)
1 teaspoon paprika
1/2 to 1 teaspoon garlic powder (optional)
1/4 cup apple cider vinegar
2 tablespoons butter
For Bleu Cheese dressing <----Or You Can Just Buy It Off The Shelf If You Don't Want To Make It.
3/4 cup Sour Cream
1/2 cup Mayo
1/3 cup crumbled Bleu or Gorganzola cheese
1 clove garlic, minced
2 tablespoons fresh dill, minced
3 tablespoons apple cider vinegar
salt and pepper to taste
Preparation
To make dressing
Combine Sour cream, mayo, and vinegar. Mix well, then add Bleu cheese, dill, garlic and salt and pepper. Chill until ready to serve.
For wings
Heat oil in fryer or Dutch oven on medium high heat
Season flour with salt and pepper. Dredge chicken wings in flour, shake off excess. Drop into hot oil (8 wings at a time), fry for 10 to 15 minutes or until golden brown. Transfer wings on to paper towels to drain extra fat. Continue frying remaining wings.
For Buffalo sauce
Melt butter in small saucepan over medium low heat. add red pepper, cayanne, paprika, garlic powder, salt and pepper. Mix well. Add hot sauce and vinegar. Turn heat down to low and keep warm until wings are ready.
For Flaming Habenero Buffalo sauce
Add 1 Habenero chili pepper seeded and cut into thin strips. Add to the Buffalo sauce above, and puree in a blender or a food processor till smooth.
Toss wings with buffalo sauce in a stainless steel bowl, or a plastic bowl you can throw away, and serve with dressing, carrots and celery.
Serves (3-5)
Just a reminder- Any time you use any chili pepper product, wash hands thoroughly, or use plastic gloves.
