Recipe courtesy of Penn Jillette
Chili Wings with Blue Cheese Ranch Dipping Sauce
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
