Two-Tone Buffalo Wings

Blue Cheese Dip
1/2 C. mayonnaise
1/2 C. sour cream
1/2 C. crumbled blue cheese
3 T. milk
1 T. fresh lemon juice
1/2 t. celery seed
1/4 t. freshly ground pepper

Two-Tone Buffalo Wings
4 lbs. chicken wings
1/2 C. unsalted butter
2 garlic cloves, crushed
3 T. hot red pepper sauce, or to taste
2 T. hot green jalapeno sauce, or to taste
Vegetable shortening or oil for deep-frying

To prepare Blue Cheese Dip, in medium bowl, combine mayonnaise, sour cream, blue cheese, milk, lemon juice, celery seed and pepper. Cover and refrigerate at least 1 hour or up to 24 hours before serving.

To prepare Two-Tone Buffalo Wings, wash wings and pat dry with paper towels. Using heavy cleaver, chop each wing between joints to make 3 pieces.

Discard wing tips (or save for another use, such as making chicken stock). If desired, ask butcher to do this for you or purchase precut chicken wings. Let wings stand at room temperature 30 minutes before frying.

Meanwhile, in small saucepan, melt butter with garlic over low heat. Divide garlic butter between 2 large bowls.

Add hot red sauce to 1 bowl and whisk well to combine. Add hot green sauce to other bowl and whisk. Set bowls aside.

Preheat oven to 200F. Place large wire rack over jellyroll pan. In deep Dutch oven, melt shortening over high heat to depth of 2 to 3 inches and heat to 365F.

In batches, without crowding, deep-fry chicken wings until golden brown and they show no sign of pink when pierced at bone (remove wing from fat to check for doneness), about 3 minutes.

Using wire-mesh skimmer, transfer wings to racks and keep warm in oven while frying remaining wings.

Add half of wings to each bowl of sauce and toss well to coat. Serve coated wings immediately with blue cheese sauce on side for dipping and empty bowl to collect bones.

Makes 4 servings.

 

   






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