Archive for March 31st, 2010
This is a crunchier take on Buffalo Wings. You marinate the wings in hot sauce prior to dredging in spiced flour & then deep frying.Double dredging gives them more of a southern fried chicken feel.
30 chicken wings, small wing joint removed
2 cups your favorite hot sauce or wing sauce
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying
1 1/2 cups all-purpose flour
Kosher salt
Cayenne pepper
2 large eggs
1/4 cup whole milk
Oil, for deep-frying
Blue Cheese Dressing:
1 cup sour cream
1/2 cup mayonnaise
1 lemon, juiced
1 tablespoon white vinegar
1/4 cup chopped parsley leaves
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 pound blue cheese, crumbled(or substitute some other kind of cheese:Stilton,Gorgonzola,Roquefort,etc)
Celery sticks, for serving
Directions
To make the wings: Place the wings in a glass bowl and add 1 cup of the hot sauce and Worcestershire. Mix thoroughly, being sure all the wings are coated, cover and refrigerate for a minimum of 30 minutes.
Pour the oil for frying in your stove top deep fryer to a depth of 2 inches and heat over medium heat to 375 degrees F.
Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In another bowl, prepare an egg wash by whisking the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): dredge each wing in the flour mixture, then dip the wing in the egg wash; and again dredge the wing in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels.
To make the dressing: in a mixing bowl, using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, parsley, shallots, and garlic, blending until smooth. Gently stir in the crumbled cheese until completely mixed in.
To serve, place the fried wings in a large bowl and drench with the remaining 1 cup hot sauce (or less, to taste). Serve with the cheese dipping sauce and celery sticks on the side – and plenty of napkins!