Chili Wings with Blue Cheese Ranch Dipping Sauce

Total Time:
1 hr 20 min
45 min
35 min

4 servings

  • Dipping Sauce:
  • 1 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/3 cup buttermilk
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon lemon juice
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Wings:
  • 1/2 stick (4 tablespoons) butter
  • 2 cloves garlic, minced
  • 1/2 cup hot sauce, such as Frank's RedHot
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • Canola oil, for frying
  • 2 to 3 pounds chicken wing drumettes
  • For the dipping sauce: Combine the sour cream, blue cheese, buttermilk, chives, dill, parsley, hot sauce, lemon juice and garlic in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.

  • For the wings: Melt the butter in a saucepan and add the garlic. Cook the garlic for 1 minute. Add the hot sauce, soy sauce and Worcestershire and bring to a simmer. Remove the sauce from the heat and set aside.

  • Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.

  • Serve the wings with the dipping sauce on the side.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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