Buffalo Wings with Blue Cheese Dressing

Chicken wings are one of the most versatile ingredients and I have to be very truthful I don't use them enough.  They are the ultimate finger food... one little package of their very own ready to cook and dish without much fuss really...... so simple and so underrated.

This is one of our favourite dishes... Hot Buffalo Wings with Blue Cheese Dressing.  Now there are many versions of this recipe.. so ours is not gospel or from the original recipe it's just one that we have stumbled across from many attempts - you know good old trial and error!!

Firstly lets get the definition right: From the United States origin a Buffalo wing or Buffalo chicken wing is a chicken wing section that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne pepper hot sauce and butter.

Until you start googling..... then some recipes claim that deep frying the wings is the only way to go. Some spruke that one Hot Sauce is better than the other. Unbreaded or breaded both are delish.... Remove the tip or keep the tip and it simply just goes on and on...

We do not crumb our version however we do give the chicken pieces a light coating of seasoned flour.  We do not deep fry either we bake them in the oven.  We also cook them with the Hot Sauce on and not just pour it over when it's cooked.... 

Bottom line as I said that's how we like them... others may argue.....

Buffalo Wings with Blue Cheese Dressing

Serves: 4

90 grams blue cheese

2 tablespoons sour cream

2 tablespoons mayonnaise

1 kilogram chicken wings or drumettes and wingettes

1/3 cup plain flour

salt

ground white pepper

cooking spray

1/4 cup Frank's RedHot Original Cayenne Pepper Sauce or hot sauce of your choice

20 grams butter, chopped

Preheat oven to 180 degrees Celsius.

Process the blue cheese, sour cream and mayonnaise in a food processor until smooth.  Transfer to a bowl, cover and set aside.

Place the chicken, flour, salt and pepper in a snap lock bag and seal.  Shake until chicken is completely covered.

Cover a baking tray with baking paper and spray with cooking spray.  Line the chicken in a single layer, shaking off excess flour as you remove from the snap lock bag.

Bake in oven for 20 minutes, turning once, until browned and cooked through.

Place hot sauce and butter in a bowl.  Microwave for one minute or until butter has melted.  Stir well.

Remove chicken from oven and drizzle with hot sauce.  Toss the chicken in tray to coat.  Ensure they are still in one single layer when done.

Return to the oven and cook for a further 5 - 10 minutes or until crispy.

Serve with Blue Cheese Dressing and any left over hot sauce.

 

(click here for a printable version of this recipe)