Deep-fried Buffalo Wings with Blue Cheese Dipping Sauce
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1224, total fat 105 G., saturated fats 37 G., proteins 56 G., carbohydrates 14 G., fiber 1 G., cholesterol 433 mg, sodium 1198 mg, sugar 1 G.
Calories 1224, total fat 105 G., saturated fats 37 G., proteins 56 G., carbohydrates 14 G., fiber 1 G., cholesterol 433 mg, sodium 1198 mg, sugar 1 G.
The secret to the super-crispy coating on these spicy wings is simple: dust them with cornstarch before deep-frying. While the wings are still hot, immediately toss them with Sriracha sauce and butter to coat them evenly. Make a quick dipping sauce especially for these wings using blue cheese, sour cream, mayonnaise, buttermilk, and fresh herbs. Celery stalks are optional, but they will help defuse the heat of the spicy appetizer. The perfect beer accompaniment.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Wings
- 1.8 kg chicken wings, trimmed, discard tips
- 0.5 cup cornstarch
- 220 g unsalted butter, melted
- 3/4 cup Sriracha sauce
- Vegetable oil, for deep-frying
- Celery stalks, for serving
Dip sauce
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 60 g crumbled blue cheese
- 2 tbsp. sour milk or kefir
- 1 tbsp chopped chives
- 2 cloves garlic, finely grated
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Cooking the dish according to the recipe:
- In a small bowl, combine mayonnaise, sour cream, blue cheese, buttermilk, chives, and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- Pour 8 cm of vegetable oil into a large, wide saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium-high heat to 190°C.
- Wings:
Meanwhile, in a large bowl, toss the wings with 2 teaspoons of salt and freshly ground black pepper to taste. Sprinkle with cornstarch and mix thoroughly. - Fry the chicken wings, a few at a time, until golden brown and cooked through, about 15 minutes. Transfer to a paper towel-lined baking sheet to drain. Reheat the oil to 190°C (350°F) between batches.
- Combine melted butter and Sriracha sauce in a large bowl. Transfer the fried wings to the bowl and toss to combine. Serve with blue cheese sauce and celery sticks.
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