BUFFALO BLUE CHEESE WINGS
These are the Ultimate Blue Cheese Buffalo Wings with a chunky blue cheese dip. This is truly the ultimate snack for the upcoming Big Game! Plus, these wings are baked, not fried and they're super crispy!
Provided by Joanna Cismaru
Categories Appetizer
Time 1h
Number Of Ingredients 9
Steps:
- Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper.
- Wash and pat dry the chicken wings and place them in a large bowl. Season them with salt and pepper and toss well.
- Arrange the wings in a single layer on the prepared baking pan. Bake for 20 minutes then brush them generously with Litehouse Chunky Blue Cheese Dressing. It's not necessary to brush them on both sides, also it's not necessary to turn the wings over, they will be crispy on both sides.
- Place the wings in the oven for another 20 minutes or until they are dark golden brown, you'll notice the skin will be very crispy.
- Transfer the wings to a large bowl and pour the buffalo sauce over them, then toss well. Make sure you do this while they are still warm.
- While the wings are in the oven you can start preparing the dip by dumping all the dip ingredients together into a medium size bowl and stirring everything together.
- Transfer the dip to a smaller baking dish (make sure it's oven safe) and bake (in the preheated oven @ 425F) for 10 minutes or until the cheese is bubbly.
- Serve the wings with dip, alongside veggies, such as carrots or celery sticks and tortilla chips.
Nutrition Facts : Calories 446 kcal, Carbohydrate 2 g, Protein 19 g, Fat 39 g, SaturatedFat 10 g, Cholesterol 92 mg, Sodium 998 mg, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
BUFFALO WINGS AND BLUE CHEESE OMELET
If you like wings and blue cheese, you'll love this omelet! Also a great way to use up leftover wings or a rotisserie chicken. Drizzle with Frank's RedHot® and if you don't like blue cheese, you can easily swap for Cheddar. Garnish with chopped celery and carrots and blue cheese dressing if you like.
Provided by TheSkinnyPig
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Whisk eggs together in a bowl. Whisk in water, salt, and pepper.
- Melt butter in a large skillet over medium-high heat. Cook and stir chicken pieces in the hot butter until heated through, 1 to 2 minutes. Mix in Buffalo wing sauce; cook and stir for 30 seconds.
- Pour eggs into the skillet. Swirl eggs with a fork several times, working clockwise from the outside in, until slightly scrambled. Flatten eggs out into an even circle. Reduce heat and cook until set, 1 to 2 minutes. Sprinkle blue cheese over eggs; cook for 1 minute. Fold omelet in half and cook for 1 minute. Flip and cook on the second side, 30 seconds to 1 minute more.
Nutrition Facts : Calories 588 calories, Carbohydrate 2.9 g, Cholesterol 652.9 mg, Fat 46.7 g, Protein 38.9 g, SaturatedFat 21 g, Sodium 1094.9 mg, Sugar 1.4 g
BUFFALO CHICKEN WINGS WITH BLUE CHEESE DRESSING
This is an iconic dish. It's Americana. It never gets old. No matter how much you make, there is rarely much leftover. There is no game day without these types of wings. The important thing for me is the fresh and powdered garlic combination in the dressing. You definitely need both. Make the dressing the night before for even better flavors. I like to serve this with sliced cucumbers, carrots and whole romaine spears to dunk in the dressing. I often double this dressing recipe, too, because you need more than you think...
Provided by Alex Guarnaschelli
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise and buttermilk with the blue cheese, minced garlic, Worcestershire, the 1 tablespoon vinegar, hot sauce, garlic powder and a generous pinch of salt. Taste for seasoning. Add more vinegar if it needs additional acidity. Add more salt, if necessary. Add a splash of water, if necessary, to loosen the dressing or if the flavors are too intense. Set aside.
- Make the Buffalo sauce: Melt the butter with the garlic in a medium saucepan over medium heat. Whisk in the hot sauce. Keep warm.
- Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings from the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess.
- Fry the wings: Lower half of the larger wings into the oil and gently "swirl" the oil with a slotted spoon as they fry. This swirling will assure the wings fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack. Season with salt. Cook the rest of the wings in batches, keeping the fried wings warm on the second baking sheet in the oven until all are cooked. Leave the wings in the oven for at least 10 minutes to assure all are cooked through.
- Toss the wings in a large bowl with all of the Buffalo sauce. Serve on a large platter with the blue cheese dressing and vegetables on the side.
FRIED BUFFALO WINGS WITH BLUE CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 14
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.
BONELESS BUFFALO WINGS WITH BLUE CHEESE DIP
Make and share this Boneless Buffalo Wings With Blue Cheese Dip recipe from Food.com.
Provided by Debbie R.
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
- Put flour and cornmeal in shallow dish or large, ziplock-type bag.
- Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
- Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
- Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.
- Dip: Whisk it together.
BUFFALO WINGS WITH BLUE CHEESE DIP
These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
- Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
- Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side
Nutrition Facts : Calories 411 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 18 grams protein, Sodium 1.26 milligram of sodium
BUFFALO CHICKEN & BLUE CHEESE SLAW
Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw
Provided by Esther Clark
Categories Dinner, Snack, Supper
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
- Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
- Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.
Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium
BLUE CHEESE OMELET
This omelet is filled with toasted walnuts and sliced apple along with the Blue Cheese. MIL loves Blue Cheese so I wanted to post this recipe. Yields one man size omelet or cut in half for two smaller appetites.
Provided by Charlotte J
Categories Breakfast
Time 15m
Yield 1 mansize omelet, 1 serving(s)
Number Of Ingredients 9
Steps:
- Toast the walnuts in a preheated 300-degree oven for 15 minutes; set aside.
- In a heavy skillet over medium heat, saute the apple slices in 2 tablespoons of butter until they begin to brown.
- Remove from heat and reserve.
- In a bowl, whisk together the eggs, water, salt, pepper and cinnamon.
- Melt the remaining 2 tablespoons butter in a pan over medium-high heat.
- When butter begins to foam, tilt pan to cover entire surface.
- Quickly pour in the egg mixture and lift the edges of the omelet with a fork the moment the omelet begins to set, tilting the pan to allow the liquid egg to run under the omelet.
- Work all the way around the pan, tilting in all directions to ensure an even thickness.
- When only a little liquid egg remains on the surface of the omelet, distribute the cheese in a line down the center of the omelet.
- Top the cheese with the walnuts and apples.
- Using the fork, flip one-half of the omelet over the filling and slide the omelet out of the pan onto a warm plate.
- Allow the omelet to rest for about 2 minutes for the cheese to melt and the flavors to blend.
BUFFALO CHICKEN WINGS W/ BLUE CHEESE DIP
These wings are baked, not fried, which simplifies the prep. The recipe was adapted from The Anchor Bar in Buffalo, the bar where these wings were originally served.
Provided by Cookingrvc
Categories Chicken
Time 1h
Yield 50 Wing pieces
Number Of Ingredients 13
Steps:
- Mix all dip ingredients and chill overnight if possible.
- Spread wings out on a lightly oiled cookie sheet.
- Mix melted butter, vinegar, and hot pepper sauce.
- Brush butter mixture onto wings.
- (Can do this ahead and hold for 2 hours maximum if at room temp).
- Bake at 400° for 20- 30 minutes, or until wings are cooked through.
- Baste one time during cooking.
- Sprinkle cayenne during last 5 minutes of cooking for more heat.
- Serve hot with dip and celery sticks.
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