Prep: 30 minutes
Cook time: 30 minutes, approx
Ingredients:
For the wings:
• 3 lbs. (1 kg) chicken wing portions, wing and drumettes
• 1 tablespoon kosher salt
• 1 stick (113 g) unsalted butter
• 1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
• Chile peppers for extra spice (optional)
• Canola or peanut oil, for deep-frying
For the dip:
• ½ cup mayonnaise
• ½ cup sour cream
• ¼ cup buttermilk
• ⅔ cup crumbled Gorgonzola cheese (or bleu cheese)
• 1 tablespoon red wine vinegar
• ½ teaspoon salt
• 2 tablespoon minced parsley
Method:
- For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
- Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
- Set up a deep pot for frying, about 2 inches deep. Heat oil to 375 – 380°F (190 – 193°C). Fry wings in batches until cooked through and crisp, 5 – 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.
For the Gorgonzola (or Bleu) Cheese Dip:
- Whisk all dip ingredients together in a bowl and serve with wings.
http://recipes.howstuffworks.com/menus/buffalo-chicken-wings-with-chunky-gorgonzola-cheese-dip.htm