Best Hot Buffalo Wings With Roquefort Dip Recipes

Atkins Buffalo Hot Wing Cauliflower image

Provided by cpires

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

cauliflower
2 tablespoons light olive oil
4 tablespoons red hot buffalo wing sauce
3 teaspoons sriracha hot chili sauce
2 tablespoons unsalted butter sticks
1 1/2 ounces blue cheese or 1 1/2 ounces Roquefort cheese

Steps:

Preheat oven to 375°F.
Cut cauliflower into smaller florets and sprinkle with 1 tablespoon olive oil. Roast on a baking sheet for 35-40 minutes or until tender.
While cauliflower is roasting, put hot wing sauce and siracha into a small sauce pan and heat until boiling. Lower heat and simmer for 10 minutes. Add butter, stir until melted and allow to cool to room temperature. Heat a large sauté pan with remaining oil. Add the cauliflower and sauté until heated through, add the hot sauce and continue to cook for 1 minute, tossing continuously until fully coated. Serve immediately with blue cheese sprinkled on top.

Nutrition Facts : Calories 97.7, Fat 9.8, SaturatedFat 2.9, Cholesterol 8, Sodium 241.9, Carbohydrate 0.3, Sugar 0.1, Protein 2.3

Incredibly Hot Buffalo Wing Sauce image

Provided by JMS0173

Categories Vegetable

Time 35m

Yield 3 cups

Number Of Ingredients 15

1 (12 ounce) bottle red hot sauce (Frank's or Durkee's)
1/2-1 cup butter
1 lime, juice of
3 cloves garlic, minced
1 small onion, minced
2 tablespoons fresh horseradish (NOT horseradish sauce)
1 tablespoon mustard powder
2 jalapenos or 2 serranos, minced
1 habanero, minced
3/4 teaspoon cayenne
3/4 teaspoon hot paprika
1/4 teaspoon celery seed
1 teaspoon red pepper flakes
coarsely ground black pepper
1 tablespoon honey

Steps:

Saute onion and garlic in a small amount of butter just till aromatic.
Remove from heat.
Add remaining butter and melt over low heat.
Add remaining ingredients and simmer 5-10 minutes .
This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.

Grilled Wings with Honey Bourbon Glaze and Roquefort Dip image

Provided by Eric Greenspan

Categories appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

2 pounds chicken wings, drumettes and flats
1 cup kosher salt
1 cup white vinegar
1/2 cup sugar
1/4 cup chiles de arbol
1 tablespoon neutral cooking oil
1 yellow onion, thinly sliced
2 cups honey
1/2 cup very grainy mustard
2 cups bourbon whisky
1 cup crumbled Roquefort
1/2 cup sour cream
1/2 cup mayonnaise, such as Duke's
1 teaspoon cracked black pepper
1 teaspoon celery salt
Kosher salt
2 scallions, thinly sliced, for garnish

Steps:

For the wings: Preheat the oven to 300 degrees F. Preheat a charcoal grill to medium-high heat.
In a large saucepot, add the wings, salt, vinegar, sugar and chiles. Cover with water and bring to a boil. Immediately turn off the heat and strain the wings, then spread on a baking sheet and carefully pat dry. Roast in the oven to dry out the wings, about 30 minutes.
For the honey bourbon glaze: Add the oil to a medium high-sided saute pan over medium heat. Add the onion and cook to slightly soften, 2 to 3 minutes. Add the honey and mustard and stir to combine. Carefully add the bourbon off the heat, then return to the heat and boil until it has a syrup consistency and coats the back of a wooden spoon, 5 to 10 minutes.
Carefully add the reduced mixture to a high-powered blender and blend until thoroughly combined. Add the glaze to a large metal bowl and add the wings directly to the bowl from the oven. Toss until the wings are thoroughly coated.
Grill the coated wings until charred on both sides, about 5 minutes per side. Add to a large platter.
For the blue cheese dressing: Combine the Roquefort, sour cream, mayonnaise, cracked black pepper and celery salt in a medium bowl and stir until thoroughly combined. Taste and adjust the seasoning as needed with salt. Keep cold.
Garnish the dip and grilled wings with the scallions just prior to serving.