Recipe courtesy of Madison Grant
Little Italy Wings with Blue Cheese Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1818
- Total Fat
- 133
- Saturated Fat
- 23
- Carbohydrates
- 81
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 74
- Cholesterol
- 396
- Sodium
- 1424
- Total: 45 min
- Active: 45 min
Ingredients
Wings:
Vegetable oil, for frying
3 cups all-purpose flour
2 1/2 teaspoons granulated garlic
2 1/4 teaspoons freshly ground black pepper
2 1/4 teaspoons Lawry's Seasoned Salt
2 1/4 teaspoons Italian seasoning
3 pounds chicken wing drumettes
Dipping Sauce:
2/3 cup buttermilk
1/3 cup sour cream
2 tablespoons white balsamic vinegar
1 clove garlic, finely minced
1/4 cup crumbled blue cheese
Salt and freshly ground black pepper
Shredded Parmesan, for sprinkling
Carrot sticks and celery sticks, for serving
Directions
- Preheat a deep fryer filled with oil to 365 degrees F, or fill a large deep skillet with a few inches of oil and heat to 365 degrees F.
- For the wings: In a bowl, combine the flour, granulated garlic, black pepper, Lawry's Seasoned Salt and Italian seasoning. Toss the wings in the seasoned flour.
- Fry the wings in batches until golden brown and cooked through, about 6 minutes. (If using the skillet, flip the wings once halfway through cooking.) Drain the wings on paper towels to soak up any extra oil.
- For the dipping sauce: In a bowl, combine the buttermilk, sour cream, vinegar and garlic. Stir in the blue cheese and season with salt and pepper.
- Sprinkle the wings with the Parmesan. Serve the wings warm with the sauce for dipping and some carrot and celery sticks on the side.