Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 32 Pieces

16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
1 teaspoon kosher salt
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Celery sticks, for serving

Preheat the broiler.

Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.

For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
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(Makes: 4 Servings as a Main Course, 6-8 as an Appetizer)

For The Marinade:
1 cup (8fl oz/250 ml) cider vinegar
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon Tabasco (hot red pepper)sauce
4 lb chicken wings (about 24)

For The Blue Cheese Sauce:
2/3 cup (5fl oz/160 ml) sour cream
1/2 cup (4fl oz/124 ml) mayonnaise
1 large clove garlic, minced
2 teaspoons Worcestershire sauce
1 cup (4fl oz/125 g) crumbled blue cheese
freshly ground pepper
2 tablespoons, more or less, milk
celery sticks

To Make The Marinade:
In a small bowl stir together the vinegar, oil, Worcestershire sauce, chili powder, red pepper flakes, salt, pepper and Tabasco sauce. Place the chicken wings in a large plastic food storage bag and pour in the marinade. Press out the air and seal the bag tightly. Massage the bag gently, to distribute the marinade. Set in a large bowl and refrigerate for several hours, turning and massaging the bag occasionally.

To Make The Blue Cheese Sauce:
In a small bowl whisk together the sour cream, mayonnaise, garlic, Worcestershire sauce and blue cheese. Season to taste with salt and pepper. Add enough milk to make a sauce with the consistency of pancake batter.
Cover and refrigerate.

Prepare a fire in the grill. Remove the wings from the marinade and pat them dry with absorbent paper towels; reserve the marinade. Arrange the wings on the grid. Grill, turning frequently and brushing with the reserved marinade, until cooked through, 25-30 minutes.

Serve with the dipping sauce and celery sticks.
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These tasty buffalo wing are so easy to make and take very little time.
Try it for your next get together. They are excellent!

Prep Time: 10 minutes
Cook Time: 50 minutes
Makes: 2 to 4 Servings

2 quarts canola oil or crisco
3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for another use
1/2 stick (4 tablespoons) unsalted butter
1 cup Franks Red Hot sauce
2 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons cayenne pepper
Blue Cheese Dressing, recipe follows Heat oil to 400 degrees F in a deep fryer or a medium stockpot.

Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain.

While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat and keep warm until ready to use.

When the first batch of wings finishes cooking, transfer to an airtight container. Add half of the sauce and cover tightly. Shake container to fully coat wings in sauce. Serve immediately with Blue Cheese Dressing and celery sticks. Repeat with remaining wings and sauce.

Blue Cheese Dressing:

(Makes: 1 Cup)

2 ounces blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 cup mayonnaise
1/4 lemon, juiced, or to taste
Coarse salt and freshly ground pepper

In a small bowl, combine blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, salt, and pepper. Stir to combine.

Instead of deep frying the chicken wings;
you can oven bake them at 425 degrees for 1 hour.

Also to kick it up a notch, add a dash of Heineken beer
(you of course could use your favorite beer) to the sauce.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Makes: 4 to 6 Servings

2 cups vegetable oil
10 whole, fresh chicken wings,
cut in pieces (20 wing pieces)
1 stick butter
4 tablespoons brown sugar
5 tablespoons tomato sauce
1/4 teaspoon garlic
1/4 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon oregano, fresh or dried
Dash beer

1 dash hot sauce (recommended: Frank's Hot Sauce)

Chicken Wing Preparation:
Heat 2 cups vegetable oil to 350 degrees F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil.

Buffalo Wing Sauce:
Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended.

Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 6 Servings

In this crunchier take on the classic Buffalo wing recipe, the wings are marinated in hot sauce prior to being dredged in spice flour and deep-fried. An extra coating of flour gives them a beautiful uniform, golden brown appearance, and the wonderful crunch evocative of Southern-style friend chicken.

This recipe also calls for you to make your own blue cheese dipper sauce, which is quite simple and fun to experiment with. Try substituting gorgonzola or any other blue cheese you like (Roquefort, Maytag, stilton) and you will be surprised at the results!

30 chicken wings, small wing joint removed
2 cups hot 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

Celery sticks, for serving

To make the wings: Place the wings in a glass or other non-reactive 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 a large pot 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 a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely 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 or the nonprinted side of a paper grocery bag.

To make the dressing: in a mixing bowl and 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 blue cheese dipping sauce and celery sticks on the side and plenty of napkins!
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HOT BUFFALO WINGS - (Easy Version)

These finger licking wings are easy to make and so good.
Great for a party and a real crowd pleaser.

Prep Time:10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 Servings

Ingredients For Buffalo Wings:
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

Ingredients For Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

In a medium size bowl, cream the Roquefort and cream cheese until smooth.
Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350 degrees F.
Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the hot sauce and heat thoroughly.
Immediately toss hot wings into sauce.

Place wings on a platter and serve with creamy Roquefort dip.
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