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Buffalo Wings with Blue Cheese Dip

Source of Recipe

From "Fried & True" by Lee Brian Schrager


List of Ingredients

For the Blue Cheese Dip:
• ¾ cup sour cream
• ½ cup crumbled blue cheese
• 1 Tbsp whole milk or buttermilk
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper

For the Wings:
• Peanut oil, for frying
• 30 chicken wings (about 3 pounds), wing tips removed, cut into two parts and patted dry
• ½ cup (1 stick) unsalted butter
• ¾ cup Frank's Red Hot Original Cayenne Pepper Sauce
• Celery sticks, for serving


Recipe

Make the dip:
In a small bowl, whisk together the sour cream, blue cheese, milk, salt, and pepper. Cover and chill while you make the wings.

Make the wings:
Preheat the oven to 250°F. Fill a large pot halfway with oil and heat to 350°F. Set a wire rack over a baking sheet and set aside. Working in 3 or 4 batches, fry the wings until golden and crispy, 12 to 13 minutes. Drain the wings on the rack, then cover them with foil, and place in the oven to keep warm.

To serve:
In a large pot, melt the butter over medium heat. When the butter is fully melted, whisk in the hot sauce until warmed through, about 1 minute. Remove the wings from the oven, add them to the sauce, and gently toss until fully coated. Serve with the blue cheese dip and celery stalks.

Serves 6 to 8