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Chickie and petes dry rub wings recipe

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Ingredients
  • Blue Cheese Dipping Sauce:
  • 1/4 cup Danish blue cheese, crumbled
  • 1/4 cup buttermilk
  • 1/3 cup sour cream
  • 1/4 teaspoon sugar
  • 2 teaspoons apple cider vinegar treatment
  • Salt and freshly cracked pepper
  • Seasoning:
  • 2 teaspoons Neely's Dry Rub
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper cayenne
  • Peanut oil, for frying
  • 3 pounds pizza, cut at joint, washed and dried
  • one to two tablespoons lemon-pepper seasoning
  • 4 tablespoons salted butter
  • 1 clove minced garlic clove
  • 1/2 cup hot sauce (recommend: Texas Pete's)
  • two tablespoons brown sugar
  • 1 tablespoon apple cider vinegar treatment
  • 1/4 teaspoon Worcestershire sauce
  • Carrot and Celery Sticks, for serving
Directions
For that dipping sauce:

In a tiny bowl, mash nowhere cheese in to the buttermilk and sour cream. Add the sugar and also the apple cider vinegar treatment, and season with pepper and salt, to taste.

For that seasoning:

Mix the dry rub, salt, and cayenne together in a tiny bowl.

Preheat deep-fryer with peanut oil to 350 levels F.

Add some wings to some large mixing bowl and season using the lemon-pepper seasoning and toss to coat. Let it take a couple of minutes, so flavors can permeate in to the chicken.

Add some wings towards the deep-fryer and fry until cooked through and golden and crisp, 12 to fifteen minutes. You may want to do that in batches.

Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat using the garlic clove. Transfer to some large bowl and whisk within the hot sauce, brown sugar. vinegar, and Worcestershire sauce until combined.

Remove wings from fryer and drain on the paper towel lined sheet tray. Immediately sprinkle using the seasoning.

Add fried wings towards the large bowl of sauce and toss until well combined and wings are very well coated. Serve soon after tossing the wings using the sauce. Serve using the blue cheese dipping sauce and celery and carrot sticks.

Recipe thanks to The Neelys

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