Flaming Hot Chicken Wings With Bleu Cheese Dressing Recipes

BUFFALO CHICKEN WINGS WITH BLUE CHEESE DRESSING

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.

CHICKEN WINGS WITH RED HOT HONEY GLAZE AND BLUE CHEESE-CELERY DIPPING SAUCE

Steps:

• For the wings:
• Heat grill to medium-high.
• Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
• Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill. Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.
• For the blue cheese-celery dipping sauce:
• Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIP

Steps:

• Mix all dip ingredients and chill overnight if possible.
• Spread wings out on a lightly oiled cookie sheet.
• Mix melted butter, vinegar, and hot pepper sauce.
• Brush butter mixture onto wings.
• (Can do this ahead and hold for 2 hours maximum if at room temp).
• Bake at 400° for 20- 30 minutes, or until wings are cooked through.
• Baste one time during cooking.
• Sprinkle cayenne during last 5 minutes of cooking for more heat.
• Serve hot with dip and celery sticks.

FLAMING HOT CHICKEN WINGS WITH BLEU CHEESE DRESSING

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.

BLUE CHEESE HOT WINGS!

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.

BLEU CHEESE HOT WINGS

Steps:

• Place chicken wings into a sealable container; pour the dressing over all, making sure they are fully covered.
• Refrigerate at least 8 hours; turn pieces occasionally.
• Heat oven to 375. Line a baking sheet with non-stick foil, or spray foil with non-stick cooking spray.
• Roll chicken pieces in the dressing to coat well; place on the baking sheet.
• Bake for 50 minutes to 1 hour, until browned and juices run clear.
• Remove from baking sheet when done, place in a large bowl or container, and pour the hot sauce (Crystal, Frank's Red Hot, or Bulliard's Louisiana Supreme are good ones) over the wings, turning or tossing to coat well. Serve hot.
• Prep time denotes marinating time.

BLUE CHEESE CHICKEN WING DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.
• Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.
• Bake 15 minutes in the preheated oven, until hot and bubbly.