The Dressing
I started with the dressing which should be made a day ahead, at least, to build the flavors. That means it should have been made on Saturday, but I forgot. So I made it early on Sunday. Fortunately, it tasted great by Sunday night and very fresh.
Making homemade bleu cheese dressing was a real treat. I never made it from scratch and enjoyed having control over the ingredients. I bought all organic goodies.
Bleu Cheese Dressing
8 oz bleu cheese
1 cup sour cream or Greek yogurt
1/4 cup milk or buttermilk
1 cup mayonnaise
1/4 ts granulated onions (my jar says onion granules)
1/2 ts salt (I omitted)
1/4 ts pepper
In a food processor, pulse half the bleu cheese, all the sour cream/yogurt, and milk/buttermilk. Add to the mayonnaise. Add granulated onions, salt and pepper to taste and mix in rest of crumbled bleu cheese.
And taste.
There was a lot of delicious dressing so I jarred some for my friend to also enjoy that night.
Wings and Sauce
Wings
To prepare and cook the chicken wings: rinse, pat dry, and trim (separate at joints and remove tips). Then dredge in flour that's seasoned with salt (I used just a little) and pepper. Cook them in about one inch of oil until brown on both sides (work with small, manageable batches). I used organic canola oil and medium-high heat. Drain.
Half way through cooking the wings, I started the sauce.
Buffalo Wing Sauce
12 oz Frank's Hot Wing Sauce (I couldn't find Frank's so I used "bella's" instead)
1 1/2 sticks butter
4 oz honey
Combine all ingredients, cook on medium-low heat, keep warm and don't boil or ingredients will separate.
When combined, we poured the finger-licking sauce over the wings:
For more detailed instructions and to print a copy of this recipe, please go to: http://www.morethanamountfull.com/2011/02/best-buffalo-chicken-wings-youll-ever.html
