Tuesday, July 14, 2015

Buffalo Wings with Gorgonzola Cheese Dip

Life is starting to get pretty crazy! Why is it that so any important events tend to happen all at once? My parents are coming to visit which is awesome because we get to show them around our city and eat at all our favorite restaurants/coffee shops and actually have fun and enjoy our time together without having to unload boxes for once. We're also planning a little weekend trip to Austin, TX which is rumored to be considered "The Portland of The South" so I am excited to check that out (pssst..if you have any recommendations on places to check out feel free to comment).

Now for these wings! I had never attempted to make wings before because I always try to avoid frying food whenever possible, it's just so smelly and greasy, but when I discovered you can get that crispy fried texture in the oven I was more than willing to give it a try! There are a couple of things to keep in mind in the preparation if you want to achieve that crispy skin texture - first of all, make sure you dry off the wings pre-batter, secondly, I used a cooling rack to set the wings on so they don't cook in their own juices and become soggy and last of all, cook at a high temp (at least 400 degrees F).

Buffalo Wings

12 free-range chicken wings
1 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp baking powder
1/2 tsp garlic powder

1/2 cup butter, melted
1/2 cup hot sauce of your choice
cucumber and carrots for garnish

Gorgonzola Cheese Dip
3/4 cup mayo
2 TBS cup sour cream
1/3 cup Gorgonzola cheese crumbles (can use blue cheese as well)
1 tsp lemon juice
1 tsp Dijon mustard
salt and pepper to taste

Mix ingredients together and store in fridge until ready for use.


1.Preheat the oven to 400 degrees F. Line a baking sheet (with a lip) with tin foil, then place an oven safe cooling rack on top, spray cooling rack with non stick spray.

2.Combine flour, spices, and baking powder. Remove the tips from the chicken wings, then cut the wings in half at the joint. Pat them dry with paper towels, then lightly toss in the flour mixture. Refrigerate for at least an hour.

3.Carefully dip each floured wing in the butter/hot sauce mix then place each on the cooling rack (save the left over sauce, you're gonna use it later). Add to preheated oven and cook for 15 min. After the 15 min. carefully use a baster brush to add more sauce to the wings, then use tongs to flip over so both sides are re-covered in sauce. Bake for as least another 15 min. or until chicken starts for brown slightly and become crispy

4.Serve with cheese dip and sliced veggies.

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