Two Tone Buffalo Wings
Source of Recipe
"Fried & True" by Rick Rodgers
List of Ingredients
Blue cheese dip
4 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 cup (1 stick) butter
2 garlic cloves, crushed through a press
3 tablespoons hot pepper sauce, or to taste
2 tablespoons hot green jalapeno sauce, or to taste
Vegetable shortening or oil for deep-frying Recipe
Prepare dip and set aside.
Prepare wings and let them stand at room temperature 30 minutes before frying.
Meanwhile, in small saucepan, melt butter with garlic over low heat. Divide garlic butter between 2 large bowls.
Add red hot sauce to one bowl and whisk well to combine. Add green hot sauce to other bowl and whisk. Set bowls aside.
Preheat oven to 200 degrees. Put large wire cake rack over jelly-roll pan.
In deep Dutch oven on stove top, melt shortening over high heat to depth of 2 to 3 inches and heat to 365 degrees.
In batches, without crowding, deep-fry 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 doneness), about 8 to 10 minutes.
Using wire-mesh skimmer, transfer wings to racks and keep warm in oven while frying remaining wings.
Add half the wings to each bowl of sauce and toss well to coat.
Serve coated wings immediately, with blue cheese sauce on the side for dipping and an empty bowl to collect the bones.
Makes 4 servings.
Blue Cheese Dip
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese
3 tablespoons milk
1 tablespoon fresh lemon juice
1/2 teaspoon celery seed
1/4 teaspoon freshly ground pepper
In medium bowl, combine mayonnaise, sour cream, blue cheese, milk, lemon juice, celery seed and pepper.
Cover and refrigerate at least 1 hour or up to 24 hours before serving.
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