Time: 40 min.
Complexity: easily
Servings: 4

The secret to Geoffrey Zakarian's amazing fried wings is blue cheese butter. He combines softened butter with crumbled Roquefort and brushes it over hot barbecued wings. The mixture melts and infuses them with its delicious flavor.

Ingredients:

• 110 g unsalted butter at room temperature
• 170 g crumbled Roquefort or other blue cheese at room temperature
• 0.5 cup barbecue sauce (such as Uncle Ben's)
• 1/2 cup canned piquillo peppers in brine, patted dry
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 cup flour
• 1 kg chicken wings, cut in half (remove the tips)
• Rapeseed oil (canola) for frying

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken wings, barbecue sauce, paprika, cumin, piquillo pepper, Roquefort cheese

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Preparation:

Step 1
• In a medium bowl, combine the butter and 110g of blue cheese until very smooth. Transfer to a serving bowl and let sit at room temperature.
Step 2
• In a blender, combine the barbecue sauce, pepper, 1 teaspoon cumin, and 1 teaspoon paprika until smooth. Blend and transfer to a bowl large enough to hold all the wings.
Step 3
• In a shallow bowl, combine the flour, remaining cumin, and paprika, season with salt and pepper. Season the wings with salt and pepper. Pour 15 cm of oil into a deep, heavy-bottomed saucepan and heat to 180°C (350°F), or preheat a deep fryer.
Step 4
• Dredge the chicken wings in the seasoned flour, coating them completely and shaking off any excess. Fry in batches until golden brown and crispy and cooked through, about 13 minutes. Pat them dry on paper towels, then transfer them to the sauce while still hot and toss thoroughly.
Step 5
• Transfer the wings to a serving platter. Spoon some of the blue cheese butter over the wings to melt; serve the rest as a side dish. Sprinkle the remaining blue cheese over the wings and serve immediately.

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