Buffalo Wings With Blue Cheese Dip

Ingredients

Buffalo Wings

• Peanut, canola, grapeseed or vegetable oil for Frying
• 2 pounds chicken wings (about 20), separated at the joint, wingtips removed
• 6 tablespoons margarine
• 1/2 cup Frank�s RedHot Original Cayenne Pepper Sauce (plus more to taste)
• 3 ribs of celery, sliced into 3-inch lengths
• 3/4 cup blue cheese dip (recipe follows)
• Blue Cheese Dip
• 1/4 pound Danish blue cheese, crumbled
• 3 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1/4 � 1/3 cup sour cream
• 1/2 teaspoon Worcestershire sauce
• Hot sauce to taste
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced chives

Directions

Buffalo Wings

1. Preheat oven to 200� F.
2. Pour oil into a heavy medium pot until it reaches a depth of 2-inches. Heat oil over medium heat until it reaches 350� F on a candy thermometer.
3. Meanwhile, dry the wings thoroughly on paper towels to remove all residual moisture.
4. Working in batches, fry the wings until they are golden brown and cooked through, about 10 minutes. Be sure to stir the wings occasionally to prevent them from sticking together.
5. Transfer the cooked wings to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings.
6. Make the sauce by melting the margarine in a small saucepan over medium heat. Add the hot sauce and whisk to combine.
7. When you are ready to serve, transfer the chicken wings to a large bowl, pour over the hot sauce mixture and toss until they are thoroughly coated.
8. Serve immediately with celery stick and blue cheese dip.
9. Makes 20 Wings
10. Blue Cheese Dip
11. Combine the blue cheese, heavy cream and lemon juice in a small bowl.
12. Add sour cream 1 tablespoon at a time, whisking to combine.
13. Add in the Worcestershire and hot sauce and season to taste with salt and pepper.
14. Fold in minced chives and let stand at least 5 minutes before serving