Ali di pollo Buffalo appiccicose al miele e burro

Ingredienti

• 3 lbs chicken wings (flats & drumettes)
• 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
• 1 tablespoon Old Bay seasoning
• 2 tablespoons olive oil
• 1/4 cup cornstarch
• Peanut or canola oil, for frying- (see notes for air fryer & oven-baked methods)
• 4 ounces blue cheese, crumbled- (I love Stilton or Roquefort!)
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon garlic paste
• 1 tablespoon fresh chopped chives (or parsley)
• 1 teaspoon worcestershire sauce
• Kosher salt & freshly ground black pepper, to taste
• 1/2 cup honey
• 1/2 cup buffalo sauce (I use Frank’s RedHot)
• 4 tablespoons unsalted butter

Preparazione

1. 1

   Pat the chicken wings dry with a paper towel. Then place the wings into a large bowl and season the wings with Creole Cajun seasoning and Old Bay seasoning, and drizzle the olive oil over the wings. Use your hands (fitted with disposable gloves if desired) to toss the wings, massaging the seasonings into the chicken. Then add the cornstarch and toss again to coat the wings. Then set the chicken aside to rest for 20 minutes.

2. 2

   Meanwhile, make the blue cheese sauce. In a medium bowl, combine the crumbled blue cheese, buttermilk, mayonnaise, garlic paste, chopped chives (or parsley), worcestershire sauce, and salt/pepper- to taste. Stir the sauce together until well combined. Cover the bowl with plastic wrap and transfer the blue cheese sauce to the refrigerator for the flavors to meld/chill until the chicken wings are ready to serve.

3. 3

   Back to the wings: In a large heavy-bottomed pot or dutch oven over medium-high heat, add a couple of inches of oil, enough for deep frying. For optimal precision, use a deep-fry thermometer to heat the oil to 350°F. *See notes below for air fryer & oven-baking instructions).

4. 4

   Set a baking sheet fitted with a wire rack aside. Working in batches to avoid overcrowding, drop the chicken wings into the oil. Fry the chicken wings until golden brown and crispy, about 5-7 minutes or until the internal temperature of the chicken reaches at least 165°F. Then use tongs or a slotted utensil to transfer the fried chicken wings onto the prepared baking sheet fitted with a wire rack to allow any excess oil to drip off. Repeat the process until all chicken wings have been fried, ensuring the oil is back up to 350°F in between each batch of frying chicken.

5. 5

   When the wings are done, keep the wings on the baking sheet to rest while you prepare the honey butter buffalo sauce.

6. 6

   For the honey butter buffalo sauce: In a small saucepan over medium-low heat, combine the honey and buffalo sauce, and heat until the honey is melted and the sauce is bubbling, about 2-3 minutes. Then reduce the heat to low, and add the butter. Slowly swirl the pan, encouraging the butter to melt into the honey/buffalo mixture. Keep gently swirling until the butter is fully melted. Then remove sauce from heat.

7. 7

   Place the crispy wings into a large stainless steel bowl (or any large bowl), and pour in the honey butter buffalo sauce. Toss the wings with the sauce, ensuring every inch is nicely lacquered with sauce, and add the wings to a serving platter. Serve these honey butter buffalo chicken wings immediately alongside the creamy blue cheese sauce for dipping with celery sticks and/or carrots, if desired. Enjoy!