Buffalo Chicken Wings With Chunky Gorgonzola Chees

Jane Kaylie


Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip


☆☆☆☆☆ 0 votes

30 Min
30 Min
Deep Fry


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3 lb
(1 kg) chicken wing portions, wing and drumettes
1 Tbsp
kosher salt
1 stick (113 g) unsalted butter
1 c
hot sauce
chile peppers for extra spice (optional)
canola or peanut oil, for deep-frying
1/2 c
1/2 c
sour cream
1/4 c
2/3 c
crumbled gorgonzola cheese (or blue cheese)
1 Tbsp
red wine vinegar
1/2 tsp
2 Tbsp
minced parsley

How to Make Buffalo Chicken Wings With Chunky Gorgonzola Chees


  • 1For at least 30 minutes or up to overnight : Toss chicken wings with the salt.
  • 2Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
  • 3Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
  • 4Set up a deep pot for frying, about 2 inches deep. Heat oil to 375 – 380°F (190 – 193°C). Fry wings in batches until cooked through and crisp, 5 – 7 minutes.
  • 5Remove with wire strainer to a bowl, toss with hot sauce as needed.
  • 6For the Gorgonzola (or Blue) Cheese Dip : Whisk all dip ingredients together in a bowl and serve with wings.

Printable Recipe Card

About Buffalo Chicken Wings With Chunky Gorgonzola Chees

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American

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