Ingredients
For Chicken Wings
1 bottle (48 oz) Canola Oil (for frying)
1 c. all purpose flour
salt and pepper to taste
15 to 20 chicken wings (thawed if frozen)
For Buffalo Sauce
6 ounces hot sauce (I prefer Franks red hot)
1/2 teaspoon crushed red pepper
1/4 to 1/2 teaspoon cayanne pepper (depending on how hot you like it)
1 teaspoon paprika
1/2 to 1 teaspoon garlic powder (optional)
1/4 cup apple cider vinegar
2 tablespoons butter
For Bleu Cheese dressing
3/4 cup Sour Cream
1/2 cup Mayo
1/3 cup crumbled Bleu or Gorganzola cheese
1 clove garlic, minced
2 tablespoons fresh dill, minced
3 tablespoons apple cider vinegar
salt and pepper to taste
Preparation
To make dressing Combine Sour cream, mayo, and vinegar. Mix well, then add Bleu cheese, dill, garlic and salt and pepper. Chill until ready to serve.
For wings Heat oil in fryer or Dutch oven on medium high heat
Season flour with salt and pepper. Dredge chicken wings in flour, shake off excess. Drop into hot oil (8 wings at a time), fry for 10 to 15 minutes or until golden brown. Transfer wings on to paper towels to drain extra fat. Continue frying remaing wings.
For Buffalo sauce Melt butter in small saucepan over medium low heat. add red pepper, cayanne, paprika, garlic powder, salt and pepper. Mix well. Add hot sauce and vinegar. Turn heat down to low and keep warm until wings are ready.
Toss wings with buffalo sauce and serve with dressing, carrots and celery.
