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Buffalo chicken wings with Roquefort dressing

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Buffalo chicken wings with Roquefort dressing

Course Aperitif dinner, Fingerfood
Cuisine North America
Keyword Chicken
Servings 4

Ingredients

Classic mayonnaise

  • 2 egg yolks at room temperature
  • 1 tsp mustard Dijon
  • 250 ml oil sunflower
  • 1 tbsp vinegar white wine
  • Salt & pepper to taste

Blue cheese dressing

  • 250 g mayonnaise
  • 175 g Roquefort cheese crumbled
  • 60 ml sour cream
  • 1 tsp garlic minced
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice fresh
  • 1 tbsp vinegar cider
  • 2 tbsp buttermilk
  • Salt & pepper freshly ground, to taste

Wings and assembly

  • 100 g sugar brown
  • 2 dl Whiskey Kentucky Bourbon
  • 2 l oil sunflower
  • 1.5 kg chicken wings tips cut off and discarded, wings cut into two at the joint
  • 2 tbsp butter
  • 2 tbsp vinegar white wine
  • 10 tbsp Cayenne pepper sauce Frank’s RedHot Sauce
  • 4 stalks celery cut into sticks
  • Blue cheese dressing

Instructions

Classic mayonnaise

  1. Whisk together the egg yolks, vinegar and mustard in a medium bowl until pale in color. Add the oil drop by drop, whisking constantly, until the mixture begins to thicken.
  2. Continue whisking in the oil more steadily now, until all the oil is incorporated. Important note: If the mixture begins to break, you can add a few drops of water to bring it back together.
  3. Season with salt and white pepper to taste. Store in the refrigerator until ready to use; (no longer than a day)

Blue cheese dressing

  1. In a bowl, combine the mayonnaise, blue cheese, sour cream, garlic, Worcestershire sauce, lemon juice, vinegar, buttermilk, salt and pepper. Refrigerate until ready to use.

Wings and assembly

  1. Marinate the wings overnight with some extra brown sugar and Kentucky Bourbon,
  2. Heat the oil in a deep, heavy pot until it reaches 190° C.
  3. Fry the wings, in batches, until golden, about 10 minutes. Drain on paper towels.
  4. Meanwhile, melt the butter in a small saucepan, add the vinegar and hot sauce and stir until blended.
  5. When all the wings are cooked, place the wings in a large bowl, pour the sauce over and toss to coat.
  6. Serve warm, with the blue cheese dressing and celery sticks.

Recipe Notes

Recipe found on https://www.latimes.com/recipe/buffalo-chicken-wings-with-blue-cheese-dressing edited by Amy Scattergood on 1st Feb. 2006

 

Adapted from a recipe by Teressa Bellissimo, of the Anchor Bar and Restaurant in Buffalo, N.Y. The concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, New York, when co-owner Teressa Bellissimo cooked leftover wings in hot sauce as a late-night snack for her son and his friends.
https://anchorbar.com/about-us/history/

 

Photography by Mel Melcon / Los Angeles Times

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