You knew this was coming... didn't you?
I mean, we been talkin' football.
So you knew that it was only a matter of time before I took the hot oil to a blessed chicken wing.
But we don't just have chicken wings. We have fried chicken wings, tossed in tried and true Buffalo sauce, drizzled with honey and dunked very liberally in the best homemade blue cheese dressing of your life.
YOU MY BOI, BLUE!!!!!!!!
Note to self, never buy premade blue cheese dressing again. It's GARBAGE compared to the real deal. Apart from the blue cheese, you most likely have everything you need already in your fridge. It's so sinchy and it gets even better after a day in the fridge.
I know these are big promises but stick with me because I AIN'T MESSIN' AROUNDDDDDD.
Just look at that crispy, red hot color!!!!!
I have to go, I can't even form sentences anymore looking at these dang photos. MUST EAT MORE HOT WINGS. LOVE YA, BYE.
PS - This recipe is dedicated to two great pals who love hot wings more than life itself. Tommie Hubbard and Mariam Quadri, would you please stand up? These are for you, dear sisters. I thought of you with each delicious bite, all the way to the 12th one. Wait, what?
Honey Hot Wings with Homemade Blue Cheese Dressing
Makes 24 wings
Blue Cheese Dressing
1/3 cup blue cheese, plus extra for crumbling. I used Point Reyes and it was unreal
1/3 cup mayo
1/3 cup plain whole milk yogurt, or sour cream
1 tablespoon lemon juice
Salt and pepper to taste
Honey Hot Wings
12 chicken wings, cut into small drum, shank and tip discarded. Or buy pre-cut wingettes.
2/3 cup hot pepper sauce AKA Frank's Red Hot Original (the only one in my eyes)
1 stick (1/2 cup) unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon worcestershire sauce
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Honey, to drizzle
Celery and carrot sticks
- Make the dressing by combining all ingredients and half the blue cheese in a bowl or blender. Stir or pulse the rest of the blue cheese in the dressing to leave some larger chunks. If you like it smooth, then keep blending. Save some to crumble on top, because you should. Store in the refrigerator for up to 5 days.
- Make the buffalo hot sauce. Melt the butter in a pot over medium heat. Add all the ingredients and whisk until it begins to bubble. Once it starts bubbling around the edges, remove the pot from the heat and save for wings.
- Prep your chicken wings and heat 1-2 inches of canola oil over high heat to 400˚. Thoroughly dry your chicken wings with paper towels and lightly coat in flour for extra crunch or fry them naked, up to you. Fry for 8-10 minutes in oil until a golden brown color and temperature reaches 165˚. Place on a wire rack over a baking sheet to cool.
- Assemble wings! Toss all wings in the hot sauce. Remove to serving platter and drizzle honey over top. Serve with blue cheese dressing, celery and carrot sticks... and try to share with your friends.
- You can bake these wings if you're not into frying. Preheat your oven to 400˚ and place wings on a wire rack on top of a baking sheet. Bake for 45-50 minutes until temperature reaches 165˚ and skin is crispy.
- If you dig chicken wings, these Lemon & Oregano wings are herby and delicious.
Happy Friday, angels!