Bleu Cheese Hot Wings Food

HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.;
• Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.
• Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.
• Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

SLOW COOKER BBQ HOT WINGS WITH BLUE CHEESE DIP

Steps:

• Mix water and liquid smoke in the bottom of a large slow cooker. Add frozen wings and sprinkle with kosher salt. Cook on high for about 4 hours.
• Mix together all the ingredients for the blue cheese dip except for the blue cheese crumbles. Then gently stir in the blue cheese. (You can also blend them in if you don't like big pieces of cheese). Refrigerate for at least a couple of hours, the longer the better- it just gets more flavorful.
• Just before wings are done cooking, add all sauce ingredients to a small sauce pan and bring to a boil. Reduce heat and simmer about 15 minutes.
• When wings are done cooking in the slow cooker, dip each wing in the sauce and place on a cookie sheet. Place in oven under the broiler on high for a couple of minutes, then dip each wing again and place on the cookie sheet again with the other side of the wing facing up. Place under the broiler again for a couple of minutes. Place wings on a serving plate and baste with the remaining sauce.
• Serve with blue cheese dip and celery.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

BUFFALO WINGS WITH BLUE CHEESE DIPPING SAUCE

Steps:

• Place the chicken wings in large resealable bag in a shallow baking dish.
• Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
• Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
• Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
• Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
• Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

WINGS WITH SPICY BLEU 17

Steps:

• Combine the butter, sour cream, mayo, bleu cheese and dry rub in a saucepan on medium-high heat until melted, stirring occasionally. Add the hot sauce and let simmer for 5 minutes, then remove from the heat and pour into a blender. Blend until smooth.
• Preheat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 375 degrees F.
• Fry the wings, in batches, until brown and crispy, 6 to 8 minutes.
• Toss the wings in a bowl with 3 ounces Spicy Bleu 17.
• Plate the sauced wings, then add bleu cheese crumbles on top.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

WINGS OF FIRE WITH HORSERADISH DIPPING SAUCE(OR BLEU CHEESE)

Steps:

• Spicy Chicken Seasoning:.
• In a small bowl, whisk together the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
• Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
• Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
• Spicy Chicken Batter:.
• Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
• Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep) over medium high heat until it reaches 350*F. on a deep fat thermometer.
• Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
• Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
• Serve with Horseradish Dipping Sauce:.
• Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!

BLEU CHEESE HOT WINGS

Steps:

• Place chicken wings into a sealable container; pour the dressing over all, making sure they are fully covered.
• Refrigerate at least 8 hours; turn pieces occasionally.
• Heat oven to 375. Line a baking sheet with non-stick foil, or spray foil with non-stick cooking spray.
• Roll chicken pieces in the dressing to coat well; place on the baking sheet.
• Bake for 50 minutes to 1 hour, until browned and juices run clear.
• Remove from baking sheet when done, place in a large bowl or container, and pour the hot sauce (Crystal, Frank's Red Hot, or Bulliard's Louisiana Supreme are good ones) over the wings, turning or tossing to coat well. Serve hot.
• Prep time denotes marinating time.

HOT WINGS AND BLUE CHEESE DIP

Steps:

• Combine first 4 ingredients in small cup.
• Stir.
• Discard tip and cut wings apart at joints.
• Brush sauce over both sides of chicken pieces.
• Place pieces in 3 1/2 Quart slow cooker.
• Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
• Serve from slow cooker.
• Makes about 28 pieces of wing or 18 drumettes.
• Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
• Makes 1 1/8 cups.
• Serve with wings.

RED-HOT CAJUN BLUE CHEESE WINGS

Steps:

• Combine flour, cajun seasoning, cayenne pepper, onion powder, garlic powder, and cumin in a bowl and mix well.
• Roll each chicken wing in the flour mixture until well coated.
• Fry the wings in the oil (about 10-12 at a time) for about 13 minutes, or until crispy on the outside and juicy on the inside.
• Melt the butter in microwave or on stove top.
• In a large bowl or foil pan combine the hot sauce and melted butter and mix well. Then add in the blue cheese and combine until the mixture is an even color and is like a creamy orange color.
• When all wings are done, toss in the sauce.
• Serve hot with blue cheese and celery for garnish.