Hot Wings with Blue Cheese Dip

Hot Wings with Blue Cheese Dip

Prep Time


Cook Time

10 minutes


Hot Wings with Blue Cheese Dip

Using our specially prepared sauce, classic buffalo-style hot wings are a snap to prepare. Serve the spicy wings with the traditional accompaniments: creamy blue cheese dip and crispy celery stalks.

Recipe courtesy of “Williams-Sonoma”:


  • 4 ounces blue cheese, such as Maytag
  • 1/2 cup mayonnaise
  • 1 cup buttermilk
  • Salt and freshly ground pepper, to taste
  • 2 quarts canola oil
  • 2 pounds chicken wings, tips trimmed off
  • 1 cup all-purpose flour
  • 1/4 cup hot wing sauce
  • 2 tablespoons unsalted butter, melted
  • Celery stalks for serving


  • 1 In a bowl, using the back of a fork, mash the blue cheese into pea-size pieces. Add the mayonnaise and buttermilk and whisk until well combined. Season with salt and pepper. Transfer the dip to a small bowl, cover with plastic wrap and refrigerate until ready to serve. (The dip can be made up to 2 days in advance.)
  • 2 Pour the oil into a large pot, making sure the oil does not come more than halfway up the sides. Heat the oil to 375°F on a deep-frying thermometer.
  • 3 Preheat an oven to 200°F. Line a baking sheet with paper towels.
  • 4 Cut through the joint on each chicken wing to separate the wing into 2 pieces. Season with salt and pepper. Put the flour in a bowl. Dredge the wings in the flour, shaking off the excess.
  • 5 Working in batches, fry the wings until golden brown and crispy, 8 to 10 minutes. Transfer the wings to the paper towel-lined baking sheet and keep warm in the oven.
  • 6 In a small saucepan over medium heat, combine the hot wing sauce and butter and heat until the butter melts. Alternatively, in a small microwavable bowl, whisk together the hot wing sauce and butter and warm in a microwave at 15-second intervals until hot.
  • 7 Transfer the fried chicken wings to a large bowl. Pour the sauce over the wings and stir to coat evenly. Serve immediately with the blue cheese dip and celery stalks. Serves 4 to 6.


20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC