Buffalo Chicken Wings and Sauce
Homemade chicken wing recipes somehow always taste better than any you can get in a restaurant. Make these Buffalo chicken wings and sauce and your dish will be the favorite at any gathering.
Notes
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Cooking Time5 min
Cooking MethodSlow Cooker
Ingredients
- 1 quart vegetable oil for frying
- 12 chicken wings, small wing joint removed
- 2 cup hot sauce
- 1 cup light sour cream
- 1/2 cup half and half
- juice of 1 lemon
- 1 teaspoon minced shallots
- 1/2 teaspoon minced garlic
- 1/4 pound blue cheese, crumbled
- salt and pepper, to taste
- 1 dash Worcestershire sauce
- 1 1/2 cup flour
- 2 eggs, beaten with 1 tablespoon milk
- Cajun seasoning, to taste
- 2 carrots, peeled and cut
- 2 celery stalks, peeled and cut
Instructions
- Place the oil in a deep pan and heat the oil.
- Place the wings in a glass bowl and pour over 1 cup of the hot sauce. Stir the wings to mix thoroughly. Cover the bowl and refrigerate for 1 hour.
- In a mixing bowl, combine the sour cream, cream, lemon juice, shallots, and garlic. Blend until smooth.
- Stir in the crumbled cheese and blend until smooth.
- Season the dip with salt, pepper, hot sauce, and Worcestershire sauce.
- Season the flour with Cajun seasoning.
- Dredge the wings in the flour.
- Dip each wing in the egg wash, letting the excess drip off.
- Dredge the wings in the seasoned flour for a second time, coating the wing completely.
- Fry the wings in batches, until golden brown, about 4 to 5 minutes.
- Remove the wings from the oil and drain on paper-lined plate.
- Season the wings with salt and pepper.
- After all the wings are fried, place the wings in a medium mixing bowl.
- Pour the remaining hot sauce over the wings and toss to coat each wing completely.
- Place the wings on a platter and serve with the blue cheese dip, carrots, and celery.