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


  • 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


  1. For at least 30 minutes or up to overnight : Toss chicken wings with the salt.
  2. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
  3. Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
  4. Set 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.
  5. Remove with wire strainer to a bowl, toss with hot sauce as needed.
  6. For 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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