Dip Included Buffalo Wings
An artist's palette: honey, corn starch, hot sauce, butter, cream cheese, sour cream and Stilton.
If you wash your wings, dry them well -- you don't want any sputtering in the hot oil.
The ingredients for the blue cheese "dip" go into the food processor for easy blending.
Aren't food processors fun?
Don't worry: it may look a little like green caulking, but it works wonders on these wings.
Amanda delicately smears the blue cheese mixture onto each wing.
And then they're dunked into cornstarch and flour.
Into the fridge for half an hour; there, the flavors will meld and the skin dry out a little more.
These guys go into the hot oil until golden brown and crispy, and cooked through -- we found 8 to 10 minutes was just right.
While the wings are frying, you can quickly whip up the sauce, which starts with melted butter and hot sauce (we used Frank's).
And ends with a little honey and lemon juice to taste.
Draining the wings on a rack over a baking sheet catches drips and keeps them crisp.
We chose the dip and swirl method for the sauce, but you can also throw the wings in a bowl and pour the sauce over them.
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Author Notes: I am from Buffalo, NY and I love wings. Strange right. I also prefer the wing portion over the drummette. However, I find it frustrating to try to effectively dip the wing portion in bleu cheese. So this recipe is my attempt to integrate the cool, rich flavor of bleu cheese with the thrill of hot sauce and the least post fying work necessary. Enjoy! - foodfighter - foodfighter
Food52 Review: Foodfighter, a Buffalo native, knows wings. When we said we were open to the best version of a traditional favorite, a recipe like this one was what we were driving at. The glaze -- butter, hot sauce, honey and a spritz of lemon -- is classic and perfectly proportioned, and the technique of smearing the wings with a blue cheese "dip" before coating them in flour and cornstarch is sheer brilliance. With every bite, you get tangy heat, a satisfying crunch, tender meat and a seductive hint of blue cheese. Trust us: even your non cheese-eating friends will happily tuck into these. - A&M - A&M
Serves 4
- 4 ounces strong bleu cheese
- 2 ounces cream cheese
- 2 ounces sour cream
- 2 pounds chicken wings
- 4 tablespoons Corn Starch
- 2 tablespoons All Purpose Flour
- 1 teaspoon Pepper
- 1 teaspoon Salt
- .5 cups Franks Red Hot Sauce
- 4 tablespoons Butter
- 2 tablespoons Honey
- Lemon juice, to taste
- Combine cheese and sour cream in Food Processor or Mini Prep and process to smooth spread/puree.
- Combine Corn Starch, Flour, Salt and Pepper in a shallow dish.
- Thoroughly dry wings using paper towels. Cover the skin/meat of each wing with a thin layer of the bleu cheese spread. Then dredge each with in the Corn Starch Mixture, making sure each wing is well covered. Refrigerate for about 30 minutes.
- Bring 2 - 3 quarts of peanut oil to 365 degrees in a heavy pot (I use a enameled dutch oven). Fry wings in 1 pound batches for about 15 minutes until crispy. For each batch, to cooling rack over newspaper in a sheet pan.
- Melt butter, stir in hot sauce, honey and lemon juice. Add ground cayenne or more Frank's Red Hot Sauce to taste.
- Place wings in a wide mouth bowl and pour sauce over the top. Shake bowl gently to distribute sauce.
- Root for the worst football team in the league, the Buffalo Bills. Not mandatory.
- Your Best Chicken Wings Contest Finalist!
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over 1 year ago Texas Ex
The wings were absolutely incredible. I used an Amish blue cheese that was perfect for our recipe. Surprisingly, the blue cheese was understated, but a perfect complement to the sauce. I would be shocked if restaurants have not Lready adopted your recipe!
over 1 year ago Texas Ex
*your recipe
over 2 years ago Taylorman
I made these this super bowl- with 3.5 lbs of wing drumettes.
I followed the recipe exactly- doubling the dredge and sauce recipes exactly - except I only used one bottle of tobasco sauce. (I had a wide audience to please)
My familt was blown away- my possible future brtoher in law was polite- he made a batch of more traditional saucy wings- which were good- but not like mine.
Changes? Next time- do not fry your sister's vegetarian fake wings in the oil you are going to use for the real wings first- the barbecue seasoning will make a dark icky mess of everything- survivable- but not desirable.
Please use the STRONGEST blue Cheese you can find- mine was too mellow- and didn't really come through.
I can't wait to make them again- and my 17 year old niece has ordered them for her birthday next year. 'nuff said.
over 2 years ago veronique
These are unbelievably good! The blue cheese layer concept really does work and the texture is very crispy. And, adding honey and lemon to the hot sauce gives it a much better, more refined flavor. My group devoured these wings in one sitting.
over 2 years ago Oui, Chef
I NEVER wold have thought to rub the cheese on the wings before cooking, but the idea of having that flavor buried deep inside sounds perfect. I will definitely be making these sometime this football season! Nicely done - S
over 2 years ago hungryjeff
Looks delicious - I miss wings!!
over 2 years ago sozaroski
Best. Idea. Ever. Can't wait to make it!!!
over 2 years ago Safta Bubeleh
sounds like all that's good about buffalo wings are in this dish-mmmm-yummy!
over 2 years ago Midge
Brilliant idea. Congrats!
over 2 years ago Jeannie Majka-Sherwood
Here's the Franks Red Hot Buffalo Chicken Dip
Servings: 4 cups dip
Prep Time: 5 min.
Cook Time: 20 min.
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
over 2 years ago Buzzz
These look better than the wings I grew up with. What a great and clever way to make them. Good luck.
over 2 years ago lapadia
Congratulations on the EP and good luck in the finals!!
over 2 years ago peanutbutteryum
Wow! What an amazing idea! I can't wait to try this! Thanks foodfighter!
over 2 years ago Gale
These are incredibly good and really worth doing. And I am with you liking 'flats' the best - more crispy skin. Hard to decide, but I have to vote for this one.
over 2 years ago foodfighter
Thanks for the comments! I have since moved away from Buffalo, and sometimes I am not sure if I miss the place or the wings more. Hope everyone enjoys these wings!
over 2 years ago halfasiangirl
The dip-included idea is fantastic. Congratulations!
over 2 years ago gingerroot
YUM...I am going to have to try these, love your idea, ingenious, really. Congrats on being a finalist.
over 2 years ago Heena
I LOVE the dip-included idea!! Great job!
over 2 years ago RockSaltUK
This has blown my mind. Dip... inside... the wings... Oh my, yes.