Hot Buffalo Wing’s with Blue Cheese Dip
There are a few restaurants that are famed for their buffalo wings, and of course they are ‘secret recipes’. Well I have been determined to work out that recipe as I absolutely love this dish. After a lot of trials and errors, this is the recipe… and if not well it’s pretty damn close and I love it. It wouldn't be classed as low fat but can be a treat once in a while… and what a treat it is!
Serves 2 (as part of a main course)
Serves 4 (as starter):
1 tray of chicken wings (normally contains 16)
A light sprinkle of cayenne pepper (optional)
6 tablespoons of cider vinegar
3 tablespoons of tobasco sauce (4 if you like it hotter)
3tablespoons of tomato puree
Half a lemon
A few sticks of celery to serve
For the Blue Cheese Dip:
3 tablespoons of Mayonnaise
3 tablespoons of sour cream
1 teaspoon of white wine vinegar
1 teaspoon of fresh squeezed lemon juice
Finely chopped parsley
Small clove of garlic minced
3 tablespoons of crumbled blue cheese
Sea salt and black pepper
Combine all the ingredients for the dip and place in the fridge for an hour before needed.
The chicken wings need to be cut at the 2 joints (into 3 pieces but discard the wing tip) with a heavy sharp knife. Sprinkle lightly with cayenne pepper if using it.
Deep fry in batches for about 10 mins per batch until cooked through and nice and crispy, they can be kept in a warm oven until all batches are deep fried (I usually do them in 3 batches).
In the meantime in a saucepan gently melt down the butter then add the cider vinegar, tobasco sauce and the tomato puree and whisk it together until combined. Squeeze in the half a lemon at the end.
In a large bowl place the cooked wings and pour over the sauce and toss to give a good even coat.
Serve with the cooling Blue Cheese Dip and a few sticks of celery.