My baby turned 34 and I cooked him some badass buffalo wings with blue cheese dip and celery sticks. If he wasn’t already in love with me I think this probably did it!
Try them; you will not be disappointed…
Here is what you need for the wings:
- 2 kg chicken wings
- 2 dl plain flour
- 1 tsp cayenne pepper
- 1 bottle of Louisiana Hot Sauce (In the original recipe they used Frank’s RedHot Buffalo Wings Sauce. Unfortunately, I could not find that particular brand in Sweden but the Louisiana Hot Sauce worked great!)
- 50 gram salted butter
And here is what you need for the blue cheese dip and celery sticks! You may wanna look at these measurements more as pointers since they are likely to change depending on what cheese you use, how thick you would like your sauce etc:
- 150 g creamy blue cheese
- 1 dl crème fraiche or Cream cheese
- 1-2 tbsp mayonaise
- lemon juice
- 1 bunch of celery
Finally, here is what you do:
- If needed, cut your chicken wings into pieces just as Stephanie Manly shows us in this very “easy to follow”-instruction video.
- Throw the chicken wings into a big pot of salted boiling water and leave them there for about 10 minutes. By pre-boiling them you will get crispier wings.
- Strain the pre-boiled wings, let them cool for a bit and pat them dry with a kitchen towel to get them as dry as possible.
- Mix the flour and the cayenne pepper in a large plastic bag, throw all your chicken wings in there and shake until they are all evenly coated by the flour mixture.
- Line a baking tray with foil or baking paper (this will make your cleaning up a lot easier!), shake the excess flour off each wing and spread them out on the tray. Cover them and put them in the fridge for about an hour. (if you are in a rush you can put them in the oven straight away but if you do have the time, the chicken wings really loves to rest for an hour or so at this stage.)
- Heat your oven up to 250 degrees celsius and then turn your attention to the hot sauce and the blue cheese dip!
- For the hot sauce; melt the butter in a pan and mix it when the Louisiana hot sauce. There you go! Hot sauce – done! That’s literally how easy it is. At this stage I normally transfer 1/3 of the sauce into a separate container to use in the last step of this recipe.
- On to the blue cheese dip… mix the blue cheese with the crème fraiche/cream cheese and mayo. Add the lemon juice and salt after your taste. When you are happy with the dip, put it in the fridge until you are ready to serve.
- When the wings are rested and ready, take them out of the fridge and coat them in 2/3 of the hot sauce you just made. I think that the easiest way to do this without loosing to much of the flour coating is to pick them up one by one and just dip them in the sauce. Put them back on the tray and make sure that you have a little bit of space in between every wing. Now finally, into the oven they go!
- Bake them in the middle of the oven until they get that golden colour and crispy skin. This should take around 45 minutes depending on your oven and you should take them out half way thru and flip them.
- When baked to perfection, toss the wings in the remaining hot sauce, cut the celery into sticks and serve with the blue cheese dip!