Crunchy pan-fried chicken wings with blue cheese dip

Name: How to cook Crunchy pan-fried chicken wings with blue cheese dip - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Crunchy pan-fried chicken wings with blue cheese dip

These shallow-fried wings are super crunchy without a heavy breading. They're great on their own, and just as good doused with Frank's Red Hot buffalo sauce.

Ingredient

Cooking time :

1 hour 30 min

1 1/2 cups

large pack chicken wings and drumettes (about 4 dozen pieces)

1/2 cup

Cooking instructions

* Step 1

In a bowl, mix together the flour, cornstarch, salt, garlic powder, and several grinds of black pepper.

* Step 2

Pat the wings dry and add them to a large mixing bowl. Sprinkle in a couple of pinches of salt and toss. Use a ladle to scoop in some of the flour mixture, then toss the wings again. Keep going until you run out of flour mixture and all the wings are nicely coated.

* Step 3

Shake the excess flour off the wings. Lay them in a single layer on a parchment covered cookie sheet. Put the wings uncovered in the fridge for 30 minutes.

* Step 4

Put a large, wide-bottomed frying pan on medium heat and fill it about 3/4 inch with veg oil. If you have a frying thermometer, use it to measure when the oil reaches 350 F. If, like me, you don't have one, take your best guess as to when the oil's hot enough.

* Step 5

Cook the wings in the oil in batches of 10 to 12 at a time. Flip them after 6 minutes to fry the other side. After about another 6 minutes they should be done. You'll know they're cooked when the bubbling of the oil slows down. Lay the cooked wings out on a paper towel lined plate. In between batches of wings, make the blue cheese dip.

* Step 6

Add the whipping cream to a small pot on medium-low heat. Once the cream has warmed up, whisk the blue cheese in a small chunk at a time until melted and smooth. Whisk in 4 to 5 dashes of Worcestershire sauce. Take the pot off the heat to cool.