Two Tone Buffalo Wings With Blue Cheese Dip Recipes

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

MULTI-COOKER BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean. , Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°. , In a small bowl, whisk dip ingredients. Serve with wings.

BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
• Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
• Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side

BLUE CHEESE SALAD DRESSING OR DIP (GREAT FOR BUFFALO WINGS)

Steps:

• In a bowl, mix sour cream, buttermilk, mayonnaise and onion salt until well blended; add oil, mix again.
• Crumble blue cheese very finely, and add to buttermilk mixture; stir to mix well.
• Chill for 4 hours or more (to blend flavors).
• Serve with salads, as a fresh veggie dip, or spicy Buffalo-style chicken wings (my husband's favorite!).
• Note: when this dressing is first made, it will appear very stiff, however it will thin out after it chills for several hours, and become just the right consistency for pouring.

TWO-TONE BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• 1. To make the dip: In a medium bowl, combine the mayonnaise, sour cream, blue cheese, milk, lemon juice, celery seed, and pepper. Cover and refrigerate for at least 1 hour or up to 24 hours before serving. 2. To make the Buffalo wings: Using a heavy cleaver, chop each wing between the joints to make 3 pieces. Discard the wing tips (or save for another use, such as making chicken stock). If desired, ask the butcher to do this for you, or purchase precut chicken wings. Let the wings stand at room temperature for 30 minutes before frying. 3. Meanwhile, in a small saucepan, melt the butter with the garlic over low heat. Divide the garlic butter between 2 large bowls. Add the red hot sauce to one bowl and whisk well to combine. Add the green hot sauce to the other bowl and whisk. Set the bowls aside. 4. Preheat the oven to 200°F. Put a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chicken wings until they are golden brown and show no sign of pink when pierced at the bone (remove a wing from the fat to check the doneness), about 3 minutes. Using a wire-mesh skimmer, transfer the wings to the racks and keep warm in the oven while frying the remaining wings. 5. Add half the wings to each bowl of sauce and toss well to coat. Serve the coated wings immediately, with the blue cheese sauce on the side for dipping and an empty bowl to collect the bones.NOTE: Buffalo wings have become so popular that the precut wings can be purchased in 3- to 10-pound bags at price clubs and many supermarkets.