Ingredients

Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving

For the dip:

1/2 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper

Instructions

Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.


Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.


In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.

Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage

Show: The Pioneer WomanEpisode: The Big Game

MY NOTES
Try and decide

Blue Cheese Dressing For Dipping By: Nancy Blair
1 cup mayonnaise
2 tablespoons minced onion
1 tablespoon minced garlic
1/4 cup chopped fresh parsley
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon distilled white vinegar
1/4 cup blue cheese, crumbled
salt and pepper to taste
Instructions
In a small mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, and blue cheese. Season with salt and pepper to taste. Cover, and refrigerate for at least one hour before serving


MY NOTES

CHICKEN