BUFFALO CHICKEN WINGS WITH CHUNKY GORGONZOLA CHEES

Buffalo Chicken Wings With Chunky Gorgonzola Chees image

Provided by Jane Kaylie @Recipesnfoodcom

Number Of Ingredients 13

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3 pound(s) (1 kg) chicken wing portions, wing and drumettes
1 tablespoon(s) kosher salt
- 1 stick (113 g) unsalted butter
1 cup(s) hot sauce
- chile peppers for extra spice (optional)
- canola or peanut oil, for deep-frying
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
1/4 cup(s) buttermilk
2/3 cup(s) crumbled gorgonzola cheese (or blue cheese)
1 tablespoon(s) red wine vinegar
1/2 teaspoon(s) salt
2 tablespoon(s) minced parsley

Steps:

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 Blue) Cheese Dip : Whisk all dip ingredients together in a bowl and serve with wings.