Buffalo Wings With Homemade Blue Cheese Dip Recipes

Steps:

• In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through., Sprinkle with remaining cheese and onion. Serve with tortilla chips.

Steps:

• 1. Gather your ingredients.
• 2. Place a rack in the middle position, and preheat oven to 450f (233c).
• 3. Place the chicken wings in a large bowl, and add the grapeseed oil.
• 4. Add the black pepper, to taste.
• 5. Toss to combine.
• 6. Chef's Note: I like to buy the whole wing, and then cut it up myself...
• 7. Place the chicken on a parchment-lined baking sheet.
• 8. Chef's Note: If you have a rack that you can place in the baking sheet that will help the drippings separate from the chicken.
• 9. Place in the oven, and bake for about 15 minutes.
• 10. Remove from the oven when the chicken is just beginning to brown.
• 11. Add the sauce ingredients to a small saucepan over medium heat.
• 12. Allow the ingredients to blend and simmer for about 5 minutes.
• 13. Chef's Tip: You can simmer the sauce while the chicken is in the oven.
• 14. Add the chicken to your slow cooker.
• 15. Pour the sauce on top.
• 16. Mix to thoroughly combine.
• 17. Cook on low for two hours.
• 18. BLUE CHEESE DIP
• 19. Gather your ingredients.
• 20. In a large bowl, add all the ingredients, but only 1/2 the blue cheese. In addition, don't add the salt and pepper, and whisk to combine.
• 21. Add salt and pepper until you achieve the desired taste.
• 22. Add the remaining blue cheese, and fold into the mixture.
• 23. Cover and reserve in the refrigerator.
• 24. THE WINGS
• 25. Place a rack in the middle position, and preheat oven to 400f (205c)
• 26. After two hours remove the wings from the slow cooker, and place on a parchment-lined baking sheet.
• 27. Place in the preheated oven, and cook for 25 minutes, or until they begin to brown.
• 28. While the wings are baking, place the sauce in a small saucepan.
• 29. Bring to the boil, and reduce to a simmer, and cook until reduced by half, about 15 minutes.
• 30. Chef's Tip: If you like your sauce a bit thicker (and I do), make a slurry out of cornstarch or arrowroot, and add to the sauce while it's simmering.
• 31. Plate the wings, along with the blue cheese dressing on a plate.
• 32. Pour the heated sauce on top.
• 33. Serve with the blue cheese dip, and some carrot or celery sticks. Enjoy.
• 34. Keep the faith, and keep cooking.

Steps:

• Mix all dip ingredients and chill overnight if possible.
• Spread wings out on a lightly oiled cookie sheet.
• Mix melted butter, vinegar, and hot pepper sauce.
• Brush butter mixture onto wings.
• (Can do this ahead and hold for 2 hours maximum if at room temp).
• Bake at 400° for 20- 30 minutes, or until wings are cooked through.
• Baste one time during cooking.
• Sprinkle cayenne during last 5 minutes of cooking for more heat.
• Serve hot with dip and celery sticks.

Steps:

• Place the chicken wings in large resealable bag in a shallow baking dish.
• Melt the butter in a small saucepan and remove from the heat. Stir in the honey, hot sauce, paprika, salt and cayenne pepper. Let cool completely and pour over the chicken wings. Seal the bag and let marinate at room temperature 25 to 30 minutes. Drain and discard the marinade.
• Meanwhile, preheat the oven to 425 degrees F. Line a large sheet tray with aluminum foil and spray with nonstick spray.
• Bake the chicken on the sheet tray, flipping once halfway through cooking, 35 minutes.
• Serve alongside the Blue Cheese Dipping Sauce and celery sticks.
• Combine the blue cheese, mayonnaise, sour cream and Worcestershire sauce together in mixing bowl or food processor and mix until combined. Season with salt and pepper.

Steps:

• In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean. , Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°. , In a small bowl, whisk dip ingredients. Serve with wings.

Steps:

• Whisk together: buttermilk, 1 T. hot pepper sauce, 1 T. vinegar. Add chicken; toss to coat. Marinate in fridge between 10 minutes to 24 hours, stirring occasionally. Do this in a nonreactive bowl (glass or ceramic, not metal).
• Put flour and cornmeal in shallow dish or large, ziplock-type bag.
• Whisk together last 1/2 T. hot sauce and 1/2 T. vinegar in small bowl. Set aside.
• Remove chicken from marinade. Roll or toss in flour. Throw away any leftover marinade and/or flour mixture.
• Heat 1.5 t. oil over med-hi heat. Add half the chicken. Cook until golden brown and cooked through, 3-4 minutes/side. Transfer to serving plate. Repeat with remaining oil and chicken, reducing heat if necessary. Before serving, drizzle chicken with the set-aside hot sauce mixture.
• Dip: Whisk it together.

Steps:

• Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
• Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
• Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side