- For that dip:
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayonnaise
- 1 small clove garlic clove, chopped
- 1 tablespoon milk or buttermilk
- Juice of just oneOr2 lemon
- Kosher salt and freshly ground pepper
- For that wings:
- Vegetable or peanut oil, for frying
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 3 pounds pizza, split in the joints, tips removed
- 1 1/2 cups Frank's RedHot sauce (or 3/4 cup other hot sauce)
- 1 stick unsalted butter
- two tablespoons honey
Result in the dip: Pulse the sour cream, blue cheese, mayonnaise. garlic clove, milk and fresh lemon juice inside a mixer until combined but nonetheless chunky. Season with pepper and salt. Cover and refrigerate until prepared to serve.
Result in the wings: Heat 1 " of vegetable oil inside a large deep skillet over high temperature until an in-depth-fry thermometer registers 375 levels F. Set a rack on the rimmed baking sheet.
Mix the flour and paprika inside a shallow dish. Dredge the wings within the flour mixture to coat, tapping from the excess. Fry the wings in batches, turning when needed, until cooked through and deep golden brown, about fifteen minutes. (Return the oil to 375 levels F between batches.) Remove with tongs and transfer towards the rack to empty.
Meanwhile, combine the new sauce, butter and honey inside a medium pot over medium heat before the butter melts. Still prepare, stirring, before the sauce thickens slightly, about ten minutes. Reserve one-quarter from the sauce for serving. Add some cooked wings towards the pot and toss using the remaining sauce. Serve using the blue cheese dip and reserved sauce.
Photograph by Disadvantage Poulos
Recipe thanks to Food Network Magazine