I had never tried adding honey to my Buffalo wing sauce but I think that’s what gave them just the right amount of sweetness and extra flavor.
You may have tried blue cheese dressing before, but I guarantee you haven’t tried one as tasty as this! I swear, I could eat that dressing alone with a spoon… Remember to make it ahead so that all those wonderful flavors will have some time to blend and build. It’s also less work for you on the day of serving these wings!
Ingredients
BUFFALO WINGS
2 lbs chicken wings
1 cup Gold Medal all purpose flour
2 cups canola oil or your favorite oil
salt and black pepper
BUFFALO WING SAUCE
12 oz Franks Buffalo Wing Sauce or hot sauce of your choice
6 oz stick Land O’ Lakes unsalted butter 1 and 1/2 sticks
3 oz honey
BLUE CHEESE DRESSING
4 oz Blue Cheese
1/2 cup Daisy sour cream or Greek Yogurt
1/2 cup Hellman’s mayonnaise
1/4 cup McArthur milk or buttermilk
1/4 teaspoon granulated onion
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
BUFFALO WING SAUCE
In a sauce pan melt the butter then add the honey and turn off the heat.
Add in hot sauce and using a wire whip blend until fully incorporated into the butter/honey mixture.
You can heat this sauce if you want it hotter, but at this temperature the sauce will cling really well to the chicken wings. If you let the sauce get to hot it will break and separate into an oily mess!
Set aside sauce until ready to coat wings.
BLEU CHEESE DRESSING
In a food processor, add the sour cream or Greek yogurt, the milk and half of your blue cheese.
Pulse the mixture until all of the blue cheese has been blended in.
Add this mixture to the mayonnaise with the remaining blue cheese crumbles and seasonings. (The seasonings are just a guide, season it to your taste.)
You should make this dressing at least one day ahead of time, to let the flavors build, it will taste the best after 48 hours.
BUFFALO CHICKEN WINGS
Wash all of the chicken wings, then on a cutting board, cut the wings into 3 pieces, either discarding the end wing section of freezing and saving for soup stock.
Pat dry all wing pieces you will be using.
Season your flour with salt and pepper (about 1/2 tsp salt and 1/2 tsp black pepper) and dredge chicken wings in the seasoned flour.
Preheat oil in a large skillet to fry your wings.
Place wings in hot oil and fry for about 4-5 minutes, then turn them over and cook the other side for about the same time. (You want the wings to get crispy and have a good color).
Remove the cooked wings to paper towels to drain.
Place the cooked wings in a large bowl with your buffalo sauce and toss them to get a good even coating of buffalo sauce on the wings.
Serve and enjoy!
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: Drain the cooked wings on paper towels before serving.