Posted at http://mynew30.blogspot.com/
Dipping Sauce
1 cup sour cream
1/4 cup heavy cream
1/4 cup of Kraft real mayonnaise
4 ounces blue cheese, more or less, to taste
Dash hot sauce
Dash Worcestershire
Pinch of Kosher salt
Wings
1 stick of Land O'Lakes butter
1 cup of hot sauce, adjust up or down according to desired heat level
4.5 pound package of chicken wings
Salt and pepper
Preheat fryer to 375 degrees. Process the sour cream, heavy cream, mayonnaise, blue cheese, hot sauce, Worcestershire and salt by pulsing together in a food processor until as smooth as you like it. Cover and refrigerate. Can also just mix together if you prefer an extra chunky texture.
Melt the butter in a saucepan, remove from heat and stir in the hot sauce. Set aside to cool.
Remove the wing tips from the chicken wings and set the tips aside for the freezer to use later. Cut the wings in half at the joint. Now this can be tricky, so for pete's sake do be extra careful. Dont' wanna lose any fingers!!
What I usually do is cut off the tips (that's the easiest step) all at once, but at the same time I cut a slit down into the joint between the wing section and the drummette section. So, cut off the tip, make a slit; next wing, cut off the next tip, make a slit; repeat. Don't cut through, just sort of make a mark. Then once I have done the tips on all of the wings, I set the knife down and go back and crack the joints on all of them before I attempt to cut through the joints. Just bend them in the opposite direction and you'll hear them pop. Once I crack all the joints apart, then I wash my hands so that I can get a good grip on the knife. This way my knife hand is all clean and I can go through each wing and do the actual cuttin' through part. Some of 'em can still be buggers, but to me this is the safest way to do it. You don't want to risk that knife slipping from slippery chicken fingers! (Well, not chicken fingers, but your fingers covered with chicken that is.)
Once you have all the wings sectioned, fry them in batches in the hot oil until golden brown and crisp, about 8 to 10 minutes. I generally do the 4.5 pounds in 3 batches. As they finish, remove them to a paper towel lined tray or plate and sprinkle with salt and pepper right away. Transfer the wings to large covered storage container, pour the hot sauce butter mixture over the top, close and shake well. I also do this as each batch comes out of the fryer.
For a party, arrange curly leaf lettuce pieces around a platter with the stems facing in, and place a small container of dipping sauce in the center. Arrange celery sticks, green onion strips and carrot sticks in sections around the platter and fill in the empty spots with the hot wings.
