Ben has been having a hankering for pizza and wings. Pizza was out of my range today but wings I can do. They were so good, crispy and delicious. We ate far too many but it couldn’t be helped. They weren’t hard to make but deep frying is time consuming.
To make the wings I cut them at the joints into thirds discarding the wing tips. Next, I dredged them in about a cup of flour seasoned with a tablespoon or so of seasoned salt and a little extra salt and pepper. I let the oil heat up to 375 and then dropped in about 8 pieces. I cooked the wings in 3 batches frying each for 10 minutes. I always hear tv chefs telling home cooks to watch the thermometer and to adjust the flame as needed to maintain the oil at the right temperature. I didn’t move the knob from high once. I had to keep the fire cranked just to keep the oil at 350 and I wasn’t overcrowding the pot. I’m thinking this is only a concern for those lucky enough to be frying on their commercial range. With the exception of knowing when the oil has come up to temp there was no other reason to use the thermometer.
I drained the wings briefly on paper towels and then put them in my biggest bowl. When the wings were all fried I doused them with the sauce I made by mixing a half cup each butter (melted) and hot sauce (I used Crystal Louisiana style). I tossed the wings to coat and heaped them onto a platter with carrot and celery sticks.
I made Ina Garten’s blue cheese dip and was pretty happy with the results. I used a danish blue cheese that was described as having a mild flavor.
1 1/2 cups crumbled Gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
She has you process all the ingredients until smooth but I mixed them in a bowl because we like the blue cheese chunks.