CLASSIC BUFFALO WINGS WITH BLUE CHEESE DRESSING

Classic Buffalo Wings with Blue Cheese Dressing image

Provided by Kelly Williams

Time 25m

Number Of Ingredients 23

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WINGS:
1 cup flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/8 tsp. garlic powder
1 (20 ct.) bag party wings and drumettes, thawed
*oil for deep frying
1 stick butter
1/2 cup franks red hot sauce
2-3 cranks fresh ground pepper
1 pinch garlic powder
BLUE CHEESE DRESSING:
1 cup heavy mayo, i always use hellmann's
1 cup sour cream
4 oz. maytag blue cheese crumbled
2 Tbl. fresh lemon juice
1 dash tabasco
*fresh ground salt and black pepper to taste, not too much
*more blue cheese to garnish on top if desired
SERVE WITH:
celery sticks with tops
lots of napkins!

Steps:

1. For wings: In a small bowl mix together the flour, salt, cayenne, paprika and garlic powder. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them and toss until they are evenly coated. Cover dish or bowl and refrigerate for 1 hour. (This sets the flour.) Heat oil in a deep fryer or deep pan to 375 degrees. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in large bowl, add hot sauce mixture and toss and stir together til coated. Pour onto large serving platter.
2. For blue cheese dressing: In a medium bowl, whisk together ingredients, until the dressing is creamy but still slightly lumpy from the blue cheese. Garnish with extra crumbled blue cheese if desired.
3. A higher quality can be subbed for the Maytag Blue if desired, such as Roquefort or Gorgonzola, but it isn't really necessary for this and Maytag is really quite good.
4. Serve platter of wings, hot, with lots of napkins, blue cheese dressing for dipping, and celery sticks with the tops chilled in a glass or small vase with ice water.