how to make perfectly crisp wings (& homemade blue cheese sauce)

how to get THE crunchiest chicken wings (& homemade blue cheese sauce)

5 from 1 vote

how to make perfectly crisp wings (& homemade blue cheese sauce)

Forget going out for wings that are sub par, instead make the crunchiest, crispiest wings at home with home made blue cheese sauce & a hot & sticky wing sauce. Wing night in!

Prep Time30

Cook Time40

Total Time1 10

Servings:

Calories: 927kcal

Author: Lovoni Walker

Equipment

Large wok or pot
A spider or large spoon with holes
Tongs
Funnel
saucepan
whisk
Resalable bag
Various size bowls

Ingredients

US Customary - Metric

CELERY & CARROTS

3 large carrots I like to use “red” carrots for the Asian market because they’re so crisp
1/2 bunch celery, approximately, about 6 stalks

BLUE CHEESE SAUCE

4 oz blue cheese, crumbled
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 tablespoons white wine vinegar
2 teaspoons granulated sugar

HOT WING SAUCE

1/4 cup sriracha sauce
3 tablespoons Frank’s Red Hot Sauce or equivalent
2 tablespoons barbecue sauce
2 tablespoons spicy brown mustard yellow or Dijon
2 tablespoons honey

FOR THE WINGS

all-purpose flour about scant 1 cup, you’ll have leftover flour but you need it to ensure the wings are tossed freely and well coated
1 tablespoon coarse sea salt
1 tablespoon coarsely ground pepper
4 lbs of whole chicken wings, segmented, discarding the wing tips
48 fl oz canola or peanut oil for deep-frying*

Instructions

To make the celery & carrots:

Half fill a large shallow dish or bowl with cool water. Peel the carrots & remove the ‘string’ from the celery. Cut carrots & celery into 3-inch batons. Put into the cold water; cover. Keep in the fridge until ready to use; drain thoroughly before serving.

To make the blue cheese sauce:

Combine all ingredients in a medium saucepan over medium heat. Whisk until the cheese is melted & the sauce is smooth. Pour into a serving bowl, cover loosely & set aside in the fridge until ready to use.

To make the wing sauce:

Combine all ingredients in a large bowl (you need a large bowl for tossing the wings). Pour half of the sauce into a ramekin or small bowl – this is for the second batch of wings. If you’re cooking the wings in three batches, then divide the sauce into thirds.

To make the wings:

Place the oil in a large wok or a pot. A wok works best if you have one. Make sure you have a ‘spider’ or a slotted spoon to take the wings out of the oil.
Mix together the flour, salt & pepper in a large bowl or a Ziploc bag. Add the segmented wings. Shake well to ensure the wings are well coated in the flour. Remove the wings & place on a single layer on a baking sheet lined with parchment paper. You need to toss the wings in the flour just before you’re about to cook them.
Cook the wings for 18 to 20 minutes until browned & crisp. Place on a wire rack or wadded-up paper towel on a baking sheet & keep warm in 300°F oven while you cook the next batch of wings.
Toss each batch of wings in a large bowl with sauce. Arrange on a platter with the blue cheese sauce, carrots & wings. Serve immediately.

Notes

To get rid of the oil after cooking, let the oil cool & using a funnel, pour it back into its original container & discard.

Nutrition