Buffalo Wings with Blue Cheese


1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)
Salt and pepper to taste
4 celery ribs
3 pounds chicken wings (12 to 14)
6 cups vegetable oil for deep frying
1/2 stick (1/4 cup) unsalted butter
3 to 4 tablespoons Frank's Hot Sauce
1 1/2 tablespoons cider vinegar


In a bowl, whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth). Dressing may be made 8 hours ahead and chilled, covered. Cut celery into thin sticks. Soak celery in a bowl of ice and cold water at least 30 minutes and up to 1 hour. Cut off chicken wing tips, discard, and halve chicken wings at joint. In a large (5- to 6-quart) deep heavy kettle heat 6 cups oil until a deep-fat thermometer registers 380 F. Just before oil reaches 3800F, pat dry 6 or 7 wings. Carefully lower wings into oil and fry, stirring occasionally, until cooked through, golden and crisp, 5 to 8 minutes. With a slotted spoon transfer wings to paper towels to drain. Pat dry and fry remaining wings in same manner, returning oil to 380F between batches. In a large skillet melt butter over moderately low heat and stir in hot sauce, vinegar and salt to taste. Add wings and toss to coat. Serve chicken wings warm or at room temperature with dressing and celery sticks.

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