Buffalo wings, blue cheese dip

Ingredients

• 1.2 kg chicken wings
• 1 l sunflower oil
• 2 tsp fine salt
• 1 tsp ground black pepper
• 90 g unsalted butter
• 120 ml hot sauce like Frank's RedHot
• 1 tbsp white vinegar
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp ground cayenne pepper
• 100 g Bleu d'Auvergne cheese
• 120 g crème fraîche
• 60 g mayonnaise
• 60 ml buttermilk
• 1 tbsp lemon juice
• 4 pieces celery stalks
• 3 pieces carrots

Method

1. Separate the wings at the joints if necessary, discard the tips, then pat them dry very carefully with paper towels until the skin is dry to the touch.
2. Season the wings with salt and pepper, then let them rest in a cool place while you prepare the sauces; the surface must remain dry, not moist.
3. Crumble the blue cheese into a bowl, add the crème fraîche, mayonnaise, buttermilk, and lemon juice, then mash roughly with a fork until you have a creamy dip with a few visible chunks. Chill while the flavors meld.
4. Gently melt the butter in a small saucepan, add the hot sauce, vinegar, Worcestershire sauce, garlic powder, and cayenne, then whisk until smooth, glossy, and orange. Keep warm without boiling.
5. Heat the oil in a Dutch oven or deep pot until a small piece of wing sizzles instantly on contact, then fry the wings in small batches so as not to cool down the oil.
6. Fry each batch until the skin is golden brown, rigid, and crispy, and the juices run clear when pierced near the bone; drain on a wire rack rather than on paper to preserve the crunch.
7. Briefly toss the drained wings in a large warm bowl, pour over the warm Buffalo sauce, and toss vigorously until every piece is glazed and glossy.
8. Cut the celery and carrots into crunchy sticks, then serve the wings immediately with the very cold blue cheese dip on the side for dipping between spicy bites.

Nutrition

Per serving

Energy

772.1 kcal

Protein

50.21 g

Carbohydrate

6.51 g

Fat

60.37 g

Fibre

2.46 g

Calcium

194.19 mg

Iron

0.78 mg

Magnesium

31.18 mg