Dis Buffalo Wings Food

DI'S BUFFALO WINGS

Steps:

• Place the chicken drumettes and buttermilk in a large bowl. Soak drumettes approximately 30 minutes.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a medium bowl, sift together flour and cornmeal. Mix in coarse salt, black pepper, cayenne pepper, garlic powder, onion powder and Italian-style seasoning. Dip the drumettes in the flour mixture, then place in the hot oil. Fry until golden brown, 12 to 13 minutes. Remove from oil and drain on paper towels.
• Melt butter in a medium saucepan over low heat. Blend in the hot pepper sauce. Remove from heat and use for dipping the fried drumettes.

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.

AUTHENTIC BUFFALO CHICKEN WINGS

Steps:

• Gather the ingredients.
• Remove the tips from the wings and reserve for making chicken stock .
• Cut the joint between the drumette and the flat portion of the wings. Pat the wings dry with paper towels-this will ensure they fry up crispy, and there will be less spatter from water hitting the hot oil.
• Heat 3 inches of oil in a deep pan to 375 F.
• Meanwhile, in a small separate saucepan, combine the hot sauce, butter, and vinegar over low heat until the butter melts.
• Taste the sauce to see if it's to your liking. If you'd like to reduce the heat of the sauce, feel free to add more butter, a little water, or some brown sugar. To increase the heat, add more hot sauce. Add salt if needed.
• Fry the wings in 2 to 3 batches for 12 to 15 minutes per batch, or until crispy and cooked through. Give the oil time to reheat before frying the next batch to ensure all of the wings are crispy.
• Toss the wings in a bowl with the warm sauce.
• Serve with blue cheese dressing, ranch dressing, or garlic Parmesan dip. Enjoy.

BUFFALO WINGS WITH BLUE CHEESE DIP

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

HOT BUFFALO WINGS WITH ROQUEFORT DIP

Steps:

• In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
• Chill for 2 hours.
• Using a fryer or a large pot, heat oil to 350ºF. Deep fry the wings until golden and crispy, approximately 10 minutes.
• In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
• Place wings on a platter and serve with creamy Roquefort dip.

CHEESY BUFFALO CHICKEN WING DIP

Steps:

• Combine cream cheese, hot sauce and celery.
• Heat in microwave until cream cheese is melted, stir every two minutes or so.
• Add chicken (two boiled chicken breasts works nicely) and cheddar cheese.
• Mix all together and put into a 9x13 or oval baking dish.
• Top with more cheddar cheese if desired.
• Bake at 350 degrees for 30 minutes.
• Serve warm with tortilla chips.