Hot Buffalo Wings with Roquefort Dip
Turn up the heat with these zesty Hot Buffalo Wings paired with an indulgently creamy Roquefort dip! Featuring crispy, golden-fried chicken wings tossed in a tantalizing blend of melted butter, tangy hot sauce, and a touch of honey, this recipe delivers a fiery punch that’s perfectly balanced by the cool, savory flavors of the rich Roquefort dip. The wings are seasoned to perfection with a mix of paprika, garlic powder, and cayenne for an extra depth of flavor, then fried to crispy perfection. Made from mayo, sour cream, and crumbled Roquefort cheese, the dip provides a creamy, tangy complement, making it the ultimate pairing. Perfect for game day, parties, or indulgent snacking, these homemade buffalo wings are a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 0.5 cups All-purpose flour
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 tsp Garlic powder
- 0.5 tsp Cayenne pepper
- 0.5 tsp Paprika
- 0.25 cups Unsalted butter
- 0.5 cups Hot sauce (Frank’s RedHot or similar)
- 1 tbsp Honey
- 4 cups Vegetable oil (for frying)
- 0.5 cups Mayonnaise
- 0.25 cups Sour cream
- 0.25 cups Roquefort cheese (crumbled)
- 2 tbsp Whole milk
- 1 tsp Lemon juice
- 0.25 tsp Salt (for dip)
- 0.25 tsp Ground black pepper (for dip)
Instructions
Rinse the chicken wings under cold water and pat them dry with paper towels. Cut each wing into three sections: drumette, flat, and tip. Discard the wing tips or save them for making stock.
In a large bowl, mix the flour, salt, ground black pepper, garlic powder, cayenne pepper, and paprika. Toss the chicken wings in the flour mixture until evenly coated. Place the coated wings on a baking sheet and refrigerate for at least 30 minutes to help the coating stick.
While the wings chill, prepare the Roquefort dip by combining the mayonnaise, sour cream, Roquefort cheese, milk, lemon juice, salt, and black pepper in a medium bowl. Mix until smooth and creamy. Cover and refrigerate until ready to serve.
In a small saucepan, melt the butter over low heat. Stir in the hot sauce and honey, whisking until fully combined. Keep warm over low heat.
Heat the vegetable oil in a deep fryer or large, heavy pot to 375°F (190°C). Fry the chicken wings in batches, avoiding overcrowding, until golden brown and crispy, about 8-10 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.
Once all the wings are fried, place them in a large bowl and pour the warm hot sauce mixture over them. Toss to coat evenly.
Serve the wings hot with the chilled Roquefort dip on the side. Enjoy!
Nutrition Facts
Calories |
11581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1183.8 g | 1518% | |
| Saturated Fat | 212.2 g | 1061% | |
| Polyunsaturated Fat | 51.2 g | ||
| Cholesterol | 1164 mg | 388% | |
| Sodium | 12074 mg | 525% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 24.0 g | ||
| Protein | 199.0 g | 398% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 665 mg | 51% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1877 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
