Crunchy pan-fried chicken wings with blue cheese dip. See great recipes for Crunchy pan-fried chicken wings with blue cheese dip too! My love for chicken wings is on point today. I got this rub recipe mixture from a super talented cook on Instagram and told her I was going to try it out.
The flavors are amazing thanks to high-heat pan searing and the spices. Mix to incorporate & add chopped parsley, vinegar and lemon juice. This recipe for fried chicken wings is uses a three-step process for perfectly succulent chook. You can have Crunchy pan-fried chicken wings with blue cheese dip using 9 ingredients and 7 steps. Here is how you achieve it.
Table of Recipes
Ingredients of Crunchy pan-fried chicken wings with blue cheese dip
- It’s 1 1/2 cups of all-purpose flour.
- You need 1/2 cup of cornstarch.
- It’s 2 tbsp of salt.
- It’s 2 tsp of garlic powder.
- Prepare 1 of large pack chicken wings and drumettes (about 4 dozen pieces).
- It’s 1/2 cup of whipping cream.
- Prepare 100 g of blue cheese.
- You need of Worcestershire sauce.
- It’s 1 tbsp of mayonnaise.
Brine, marinade in buttermilk, then fry until earth-shatteringly crisp. Paired with blue-cheese sauce, it's an The solution? It's just as good, and a sure-fire way to please a crowd between dips. These chicken wings remind me of KFC Extra Crispy chicken!
Crunchy pan-fried chicken wings with blue cheese dip step by step
- In a bowl, mix together the flour, cornstarch, salt, garlic powder, and several grinds of black pepper..
- 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..
- 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..
- 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..
- 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..
- 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..
- When you're ready to serve, add the mayonnaise to the cooled cheese cream. Add extra salt to taste and stir well to combine.
A crunchy outside coating makes them great with or without sauce. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Dip chicken in egg, and dredge in cornmeal mixture. The cool blue cheese & soured cream dip takes the edge off the heat in the sauce. Sticky spiced wings make great finger food or canapés, and this version skips the deep-fried stage so These chicken wings are marinated, then baked until crisp and golden, served with a fiery, crunchy peanut.