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  • Prep
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  • Total
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  • Servings
    6-8

Blue Cheese Chicken Wings

Ingredients

  • 12 chicken wings
  • ½ cup sifted flour
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • Corn or vegetable oil for frying
  • Treasure Cave® Crumbled Blue Cheese for garnish

 

For the marinade:

  • 1 cup buttermilk
  • ½ cup Treasure Cave® Crumbled Blue Cheese
  • ¼ cup butter
  • ¼ cup cayenne pepper hot sauce
  • 1 dash pepper, ground
  • 1 dash garlic powder

 

For the dipping sauce:

  • ½ cup mayonnaise
  • ¼ cup buttermilk
  • ¼ cup sour cream
  • 1 splash lemon juice
  • Salt and pepper to taste
  • 1 tablespoon fresh dill
  • 1/3 cup Treasure Cave® Crumbled Blue Cheese

Directions

  1. To make the marinade: Place the buttermilk and blue cheese in a blender and blend until smooth.
  2. Place the chicken wings in a large bowl and combine with the buttermilk mixture until coated. Cover and refrigerate for at least 4 hours or up to overnight.
  3. Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended. Set aside.
  4. To make the dipping sauce: Place all of the sauce ingredients except the blue cheese in a food processor and blend until smooth. Transfer to a bowl and fold in the blue cheese. Set aside.
  5. Combine the flour, paprika, cayenne pepper and salt in a small bowl. Drain the chicken wings. Put the wings into a resealable plastic gallon-sized bag. Pour the flour mixture over the chicken. Turn to toss and coat the wings until evenly coated with the flour mixture.
  6. Heat oil in a deep skillet to 375°F. Oil should be at least 2 inches deep.
  7. Put ½ of the wings into the hot oil and fry them for 10−15 minutes or until some parts of the wings begin to turn dark brown. Drain the wings on a paper towel−lined cookie sheet. Repeat with the remaining wings.
  8. Place the wings in a large bowl. Pour the sauce over the wings. Toss to coat. Serve immediately with the dipping sauce.

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