Crispy Fried Buffalo Wings with Blue Cheese Dip

What you need

• 1.2 kg (2 1/2 lb) chicken wings, split into drumettes and flats, tips removed
• 1 tsp salt
• 2 l (2 quarts) vegetable oil, for deep-frying
• 120 ml (1/2 cup) cayenne pepper hot sauce, Louisiana-style
• 60 g (4 tbsp) unsalted butter
• 60 g (2 oz) blue cheese, crumbled
• 60 ml (1/4 cup) sour cream
• 60 ml (1/4 cup) mayonnaise
• 2 tbsp milk
• 1 tsp lemon juice
• 1 pinch black pepper
• 4 stalks celery

Method

Restated from the original video

1. 1

   For the dip, mash half the blue cheese into the sour cream in a bowl. Stir in the mayonnaise, milk, lemon juice, black pepper and the rest of the cheese, then chill until needed.

2. 2

   Cut the celery into sticks about 10 cm long and keep them cold.

3. 3

   Pat the wings very dry with paper towels and toss them with the salt.

4. 4

   Pour the oil into a deep, heavy pot, filling it no more than halfway, and heat it to 175 °C (350 °F).

5. 5

   Fry the wings in batches without crowding until deep golden and crisp, 10-12 min. The thickest part of each piece must reach 74 °C (165 °F) inside.

6. 6

   Lift them onto a rack set over a tray to drain, and let the oil come back to 175 °C (350 °F) before the next batch goes in.

7. 7

   While the wings fry, warm the butter gently in a small pan until just melted. Pour in the hot sauce and whisk to an even, glossy sauce. Hold it over the lowest heat; it should not boil.

8. 8

   Tip the freshly fried wings into a big mixing bowl, pour the sauce over and toss until every piece is coated.

9. 9

   Serve at once with the celery sticks and the blue cheese dip.

Imported from howtofeedaloon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.