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    Hot Buffalo Wings


    Source of Recipe


    Paula Deen

    List of Ingredients




    Creamy Roquefort dip:
    1/2 cup Roquefort cheese crumbled
    1 (3-ounce) package cream cheese softened
    1/2 cup mayonnaise
    1 tablespoon lemon juice
    1 tablespoon wine vinegar
    1/2 cup sour cream
    12 chicken wings disjointed
    Oil, for frying
    1/2 cup unsalted butter
    1 cup hot red pepper sauce

    Recipe



    In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

    Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until golden and crispy, approximately 10 minutes.

    In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.

 

 

 

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