Buffalo Chicken Wings and Homemade Blue Cheese Dressing –
One of the great joys in life for me has buffalo wings. I know it shouldn’t even be in that class of happiness, but I just love them. And when I started making them at home and developed a recipe I also found that just no one else could make them as good as I could.
Of course, that doesn’t stop me from trying them when we go out to eat……. because I love Buffalo Chicken Wings!
(this post has been revised and edited, it was first posted on February 2, 2011)
The secret is in the sauce. You can adjust the amounts in my recipe for your heat comfort level and feel free to add your own secret ingredients to make it your very own. Just follow my steps in the recipe to ensure your sauce doesn’t break and comes outs rich and clingy. Just a word of warning, once you start making your own buffalo chicken wings at home, most of the others you try when your dining out will pale in comparison. Of course, that’s not necessarily a bad thing!
- 16-20 chicken wings depending on size
- 1 cup all purpose flour
- 2 cups canola oil or your favorite oil
- salt and black pepper
- 12 oz Franks Buffalo Wing Sauce or hot sauce of your choice
- 1 1/2 oz stick unsalted butter 6
- 3 oz honey
- 8 oz Bleu Cheese
- 1 cup sour cream or Greek Yogurt
- 1 cup Mayonnaise
- 1/4 cup milk or buttermilk
- 1/4 teaspoon granulated onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In a sauce pan 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 cling really well to the chicken wings. If you let the sauce get to hot it will break and separate into an oily mess!
Set aside sauce until ready to coat wings
In a food processor, add the sour cream or Greek yogurt, the milk and half of your bleu cheese.
Pulse the mixture until all of the bleu cheese has been blended in.
Add this 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 one day ahead of time, to let the flavors build, it will taste the best after 48 hours.
Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section of freezing and saving for soup stock.
Pat dry all wing pieces you will be using.
Season your 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 your 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 paper towels to drain
Place the cooked wings in a large bowl with your buffalo sauce and toss them to get a good even coating of buffalo sauce on the wings.
Serve and enjoy!