Flaming Hot Chicken Wings With Bleu Cheese Dressing Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise and buttermilk with the blue cheese, minced garlic, Worcestershire, the 1 tablespoon vinegar, hot sauce, garlic powder and a generous pinch of salt. Taste for seasoning. Add more vinegar if it needs additional acidity. Add more salt, if necessary. Add a splash of water, if necessary, to loosen the dressing or if the flavors are too intense. Set aside.
• Make the Buffalo sauce: Melt the butter with the garlic in a medium saucepan over medium heat. Whisk in the hot sauce. Keep warm.
• Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings from the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
• Fry the wings: Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure the wings fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack. Season with salt. Cook the rest of the wings in batches, keeping the fried wings warm on the second baking sheet in the oven until all are cooked. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
• Toss the wings in a large bowl with all of the Buffalo sauce. Serve on a large platter with the blue cheese dressing and vegetables on the side.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sprinkle the chicken wings on all sides with cayenne pepper and seasoned salt, and spread in a single layer into a large baking dish.
• Bake the wings in the preheated oven until the skin is browned and crisp, 30 to 40 minutes, turning the wings over halfway through cooking for even browning.
• While the wings are baking, combine hot sauce, molasses, and liquid smoke flavoring in a saucepan over medium-low heat. Stir in the onion, green pepper, and garlic, and bring the mixture to a boil. Stir in the blue cheese dressing. Reduce heat to a simmer, and cook until the onions are translucent, about 5 minutes. Remove from heat.
• Transfer the wings from the baking dish to paper towels to drain excess grease. Pour off any excess fat from the dish, and return the wings to the dish. Pour the sauce evenly over the wings, turning them over with a spatula or tongs to coat all sides with sauce.
• Return to the oven and bake until the sauce has thickened and cooked onto the wings, about 20 minutes. Cool for about 5 minutes before serving.

Steps:

• Cut the wings in sections...save the little distal part of the wing (tips). You'll use these scraps to make a rich broth and freeze for a later date. Place the wings in an appropriate size saucepan or dutch oven, or stock pot. Add water.
• Put pan on med-hi heat until the water comes to a boil. Now reduce the heat to about simmer to low. Set your timer for 15 minutes.
• Now remove the wings from the pan and allow them to drain on paper towels. Pat them as dry as you can get them. Now put the distal wingtips in the stock and allow the stock to reduce to 1/2 the volume it was when you took the wings out.
• After the wings are nice and dry, marinate the wings in some of the sauce. I brush it on both sides generously. Allow them to marinate about 1/2 hour. In the meantime turn the oven on 500*
• Place the wings on a cookie sheet that has a raised edge, about 1 inch apart. **TIP** line the cookie sheet with foil and spray it generously with Pam. Let the wings bake for about 15 minutes on each side, but keep an eye on them. They are good with some black on them, but you don't want them to burn.
• In the meantime, slice your celery and carrots into 3-4 inch thin sticks. Set aside. Pour each person some bleu cheese dressing in a ramekin, or small bowl. When wings are done on both sides, serve buffet style and let everybody dig in.
• If you have any leftover sauce, freeze it for another time. The sauce is easily doubled or tripled depending on how many hungry people you're feeding. Have some type of citrus cut into slices at each person's place, in case their tongues start burning. Just a small bite outta an orange, lemon, or grapefruit will chill the burn.
• ENJOY

Steps:

• In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Steps:

• In a medium bowl, whisk together the butter and 4 ounces of the blue cheese until very smooth. Transfer to a serving bowl and set aside at room temperature.
• In a blender, puree the BBQ sauce, peppers, 1 teaspoon of the cumin and 1 teaspoon of the paprika until smooth. Pour into a large mixing bowl large enough to hold all of the wings.
• In a shallow dish, whisk together the flour, remaining cumin and paprika, and season it with salt and pepper. Sprinkle the wings with salt and pepper. Fill a deep, heavy pot with 6 inches of oil and heat to 365 degrees F, or preheat a deep fryer.
• Toss the chicken wings in the seasoned flour until well coated, shaking off the excess flour. Fry in batches until golden brown, crisp and cooked through, about 13 minutes. Drain briefly on paper towels before adding them to the sauce and tossing them to coat while they are still hot.
• Transfer the wings to a serving platter. Dollop a little of the blue cheese butter on top of the wings to melt; serve the rest on the side for dipping. Sprinkle the remaining blue cheese over the top and serve immediately.

Steps:

• To make dressing Combine Sour cream, mayo, and vinegar. Mix well, then add Bleu cheese, dill, garlic and salt and pepper. Chill until ready to serve. For wings Heat oil in fryer or Dutch oven on medium high heat Season flour with salt and pepper. Dredge chicken wings in flour, shake off excess. Drop into hot oil (8 wings at a time), fry for 10 to 15 minutes or until golden brown. Transfer wings on to paper towels to drain extra fat. Continue frying remaing wings. For Buffalo sauce Melt butter in small saucepan over medium low heat. add red pepper, cayanne, paprika, garlic powder, salt and pepper. Mix well. Add hot sauce and vinegar. Turn heat down to low and keep warm until wings are ready. Toss wings with buffalo sauce and serve with dressing, carrots and celery.