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Buffalo Chicken Wings with Blue Cheese Dip

Crispy Buffalo chicken wings tossed in a warm and flavorful hot sauce served with a tangy cold blue cheese dip and celery sticks on the side.
Prep Time 40 mins
Cook Time 14 mins
Course Appetizer, Main Course, Side Dish, Snack, Finger food
Cuisine American
Servings 4 people

Equipment

  • Medium mixing bowls
  • Shallow tray
  • Small saucepan
  • Medium saucepot
  • Spider/Perforated spoon
  • Tongs
  • Forks & Tablespoons
  • Kitchen paper towel

Ingredients
  

Chicken Wings

  • 16 Chicken wings (winglets + drumettes)
  • ¼ cup Corn flour
  • ¼ cup Tapioca flour
  • ¼ cup All purpose flour
  • ½ tsp Paprika
  • ½ tsp Crushed black pepper
  • ¼ tsp Garlic powder
  • ½ tsp Cumin powder
  • 1 tsp Salt
  • 2 tbsp Yogurt

Hot Sauce

  • 2 tbsp Butter
  • 4 tbsp Tobasco sauce
  • 3 tbsp Ketchup
  • 1 tsp Honey
  • ½ tsp Ginger garlic paste
  • ½ tsp Paprika
  • 2 tbsp Water
  • 1 tsp Black Pepper powder

Blue Cheese Dip

  • 4 tbsp Blue cheese
  • 4 tbsp Yogurt
  • 2 tbsp cream
  • 4 tbsp Sour cream
  • 1 tsp Vinegar
  • ½ tsp Crushed black pepper
  • Pinch of Salt

Serve with

  • 12 Celery sticks

Instructions
 

  • Wash and pat your chicken wings + drumettes until dry. This is important to ensure the marinade coats the chicken.
  • In a bowl add the yogurt, cleaned chicken wings, salt and pepper, cover with cling film and set into the fridge to chill for minimum 30 mins up to 6 hours.
  • While the chicken is chilling let us make the Hot sauce by adding all the ingredients into a saucepan on medium heat. Bring to a boil and let it simmer for 2-3 mins on low heat. Remove and set aside.
  • Make the Blue cheese dip by mixing all the ingredients together until combined. Set in the fridge to chill until needed.
  • Prep the celery and place in the fridge next to the dip.
  • To make the chicken wings, start by heating oil in a medium saucepot filled almost half the way.
  • In a large shallow tray add the rest of the dry ingredients for the chicken wings and stir well using a whisk or fork to distribute evenly.
  • Remove chicken and taking 5 pieces at a time, dredge the wings into the flour mixture until evenly coated on all sides. Check if the oil is hot enough by throwing a pinch of flour into it, if it disappears and bubbles up turning white you are good to go.
  • Transfer the coated wings into the oil by ensuring you place them away from you, this will prevent any mishaps while frying.
  • Fry them for 12-14 mins until golden brown and cooked through. Continue the process until all the wings are done.
  • Transfer them to a kitchen paper towel to drain off the excess oil for a few minutes and toss with the hot sauce until all the wings are coated well.
  • Serve hot with the cool blue cheese dip and celery sticks.

Notes

Pro Tip:
> Make hot sauce and dip in advance to save on time later. The hot sauce saves for up to 3 weeks while the dip stays well in the fridge for up to 3 days.
> Garnish with chopped chives or spring onion of an extra flavor element. You could grate some Parmesan cheese on top while the wings are still warm as well.
> You could use a pair of tongs to handle the chicken wings while frying instead of using a fork.
> Do not over crowd the saucepot as the oil will bubble over and spill. Also, it will reduce overall temperature of the oil as well, making your wings take longer to cook and get oiler once done.