Two-Tone Buffalo Wings With Blue Cheese Dip: The Best Two-Tone Buffalo Wings With Blue Cheese Dip Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Two-Tone Buffalo Wings With Blue Cheese Dip

Serves: 4

When in Buffalo, food-lovers make a pilgrimage to the Anchor Bar, home of the original Buffalo wings. A lot of people eat wings as an appetizer, but they make a good meal, too. The secret to good wings is the kind of hot sauce used for the coating. All hot sauces are not alike. Tabasco is very hot and vinegary, whereas Durkee (which is rumored to be the Anchor's preferred brand) is much milder. With so many hot sauces now available, I make at least two different coatings. One is red, made from from a reasonably mellow Louisiana brand, such as Frank's or Crystal. The green wings come from a jalapeno-based sauce (Tabasco makes one, but there are also fun, fiery Mexican varieties in strange bottles).

   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

   TWO-TONE BUFFALO WINGS:
   4 pounds chicken wings
   1/2 cup unsalted butter (1 stick)
   2 cloves garlic, crushed through a press
   3 tablespoons red hot pepper sauce, or to taste
   2 tablespoons green jalapeño hot pepper sauce, or to taste
   Vegetable shortening or vegetable oil for deep-frying

Get 150 more recipes like this for ONLY $1

Two-Tone Buffalo Wings With Blue Cheese Dip is from the Cook'n Fried & True collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

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.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us