Crunchy pan-fried chicken wings with blue cheese dip. Great recipe for Crunchy pan-fried chicken wings with blue cheese dip. These shallow-fried wings are super crunchy without a heavy breading. They're great on their own, and just as good doused with Frank's Red Hot buffalo sauce.

I know I have mentioned it several times before that I am not a big fan of frying. Fried food, I love them, calories and all (sadly :-(). Add the rest of the bleu cheese and season with salt and pepper. You can have Crunchy pan-fried chicken wings with blue cheese dip using 9 ingredients and 7 steps. Here is how you cook that.

Ingredients of Crunchy pan-fried chicken wings with blue cheese dip

You need 1 1/2 cups of all-purpose flour.
It's 1/2 cup of cornstarch.
You need 2 tbsp of salt.
Prepare 2 tsp of garlic powder.
It's 1 of large pack chicken wings and drumettes (about 4 dozen pieces).
It's 1/2 cup of whipping cream.
Prepare 100 g of blue cheese.
It's of Worcestershire sauce.
Prepare 1 tbsp of mayonnaise.

Place in the fridge for about a half hour for flavors to meld then serve with your wings. The dip should be thick and smooth perfect to dipping into. Double or triple recipe based on amount of wings you make. More Chicken Wing Recipes and Tips: The combination of the flour and baking powder dries the wings out to make them incredibly crispy and juicy, and there are so many flavours you only need serve with simple carrots and celery: veggies that cut through the richness of the hot sauce and the blue cheese dip beautifully.

Crunchy pan-fried chicken wings with blue cheese dip instructions

In a bowl, mix together the flour, cornstarch, salt, garlic powder, and several grinds of black pepper..
Pat the wings dry and add them to a large mixing bowl. Sprinkle in a couple of pinches of salt and toss. Use a ladle to scoop in some of the flour mixture, then toss the wings again. Keep going until you run out of flour mixture and all the wings are nicely coated..
Shake the excess flour off the wings. Lay them in a single layer on a parchment covered cookie sheet. Put the wings uncovered in the fridge for 30 minutes..
Put a large, wide-bottomed frying pan on medium heat and fill it about 3/4 inch with veg oil. If you have a frying thermometer, use it to measure when the oil reaches 350 F. If, like me, you don't have one, take your best guess as to when the oil's hot enough..
Cook the wings in the oil in batches of 10 to 12 at a time. Flip them after 6 minutes to fry the other side. After about another 6 minutes they should be done. You'll know they're cooked when the bubbling of the oil slows down. Lay the cooked wings out on a paper towel lined plate. In between batches of wings, make the blue cheese dip..
Add the whipping cream to a small pot on medium-low heat. Once the cream has warmed up, whisk the blue cheese in a small chunk at a time until melted and smooth. Whisk in 4 to 5 dashes of Worcestershire sauce. Take the pot off the heat to cool..
When you're ready to serve, add the mayonnaise to the cooled cheese cream. Add extra salt to taste and stir well to combine.

Spicy Fried Chicken Wings are deep-fried until wonderfully crispy on the outside but still juicy on the inside. They have a great spicy kick to go along with the crunch! Eat them plain or dip them in Ranch or Blue Cheese dressing for a great appetizer, gameday treat, or a snack with a cold beer. […] This creamy Blue Cheese Dip is perfect alongside buffalo chicken wings, or cut vegetables like celery, carrots, or bell pepper. It's a rule for some people that you simply cannot have chicken wings without blue cheese dip. This I learned while living in upstate NY for four years.