FRIED BUFFALO WINGS WITH BLUE CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
- Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
- Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.
WHITE CRUDITES WITH BLUE CHEESE DIP
Steps:
- Blue Cheese Dip: Puree 1/2 pound crumbled stilton cheese (rind removed), 1/2 cup mayonnaise and 2/3 cup sour cream in a food processor.
- Serve with:
- Green Apple: Slice and toss with lemon juice.
- Endive
- Candied Walnuts: Combine 1/2 cup confectioners' sugar, 1/4 teaspoon each apple pie spice and kosher salt, and a pinch of cayenne in a bowl. Cook 1 cup walnuts in boiling water, 3 minutes; drain and toss with the sugar mixture. Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, about 10 minutes. Let cool completely.
- Jicama
- Cauliflower: Toss florets with olive oil, salt and red pepper flakes. Roast at 400 degrees F until golden, 12 to 15 minutes.
- Fennel
PANKO-CRUSTED CHICKEN AND CRUDITES WITH BLUE CHEESE DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 servings, Blue Cheese Dip Yield: 1 cup
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Spray a small baking sheet generously with nonstick cooking spray.
- To make the dip, combine the buttermilk, sour cream and vinegar in a medium bowl. Add the blue cheese and mash with a fork, until blended. Season with salt and freshly cracked black pepper, to taste. Cover and refrigerate until ready to use.
- Season the chicken with salt and freshly cracked black pepper to taste. Lightly beat the egg white and water in a medium bowl. Combine the panko and cayenne on a sheet of waxed paper. Dip each tender into the egg whites, shaking off excess, and then roll into the panko to coat. Place the chicken on the baking sheet in 1 layer and generously spray with cooking spray. Bake on the top rack of the oven until the chicken is cooked through and golden brown, about 20 minutes. Serve with the dip and assorted crudites.
Nutrition Facts : Calories 279, Fat 16 grams, SaturatedFat 4.75 grams, Cholesterol 42.5 milligrams, Sodium 481 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 15 grams
BUFFALO CAULIFLOWER DIP
The most negotiable part of Buffalo wings, it turns out, are the wings. Buffalo crudités can be just as crisp, Buffalo chicken dip just as tangy, and Buffalo cauliflower dip just as spicy and alluring. The whole dip - from caramelizing cauliflower to stirring together the creamy hot sauce base and baking on the generous layer of cheese - is made in one pan. You can bring the pan right to the table with dippers of choice and watch it disappear. Just because classic dishes are made a certain way - and Buffalo wings have a cult following, no doubt! - don't be afraid to riff on them once in awhile. That's how new classics are made.
Provided by Ali Slagle
Categories snack, dips and spreads, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes.
- Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes.
- Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes.
- Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top.
- Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you'd like the top to get browned, run it under the broiler for 1 to 2 minutes.
- Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 709 milligrams, Sugar 3 grams, TransFat 0 grams
BUFFALO WINGS WITH BLUE CHEESE DIP
These American-style crisp chicken pieces are the perfect laid-back food to share, great for a movie night
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Slowly melt the butter, hot sauce and vinegar in a medium saucepan, then pour into a large bowl. Mix all the ingredients for the blue cheese dip together with a pinch of salt. Cover and chill until needed.
- Trim the end off each chicken wing, then cut each in half through the joint. Tip the wings into a bowl. Add the celery salt (if using), seasoning and enough flour so they're all evenly coated.
- Heat 4 tbsp oil in a large, deep frying pan and add the wings (do this in 2 batches if your pan isn't big enough). Fry them, stirring frequently, until they are cooked through and browned all over, about 10 mins for each batch. As soon as they are cooked, transfer them to the bowl of butter sauce and stir well. Repeat with the second batch. Serve the wings on a platter with any extra buttery sauce poured over and the blue cheese dip and celery sticks on the side
Nutrition Facts : Calories 411 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 18 grams protein, Sodium 1.26 milligram of sodium
BUFFALO CHICKEN AND BLUE CHEESE DIP
Great, easy dip for tailgates and parties. Tastes like buffalo chicken wings with blue cheese dressing. Serve with thick chips and/or celery. A little different than the other buffalo chicken dips.
Provided by alijen
Categories Chicken
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Boil in a large sauce pan enough water to cook the chicken breasts.
- Then, boil the chicken until its cooked through, about 15 minutes.
- Remove the chicken, pat dry, and shred with a fork.
- Then place the shredded chicken in a large baking dish.
- For a tailgate, I usually use 2 of those disposable 8 by 8 aluminum pans, or one large lasagna-size one.
- Pour your desired amount of hot sauce over the chicken, and season with salt and pepper if desired.
- Set this dish in the refrigerator to let the chicken absorb the flavor.
- Preheat your oven to 350.
- Next, over medium heat in a large pan, melt the cream cheese.
- Pour in the blue cheese dressing and stir until they are completely combined.
- Pour this mixture over the chicken.
- Bake for 10 minutes.
- Remove, but don't turn the oven off.
- Sprinkle the cheddar cheese evenly over the top and return to the oven for another 10-15 minutes, until the cheese is melted and starting to brown just a little.
- Serve hot or cold with chips!
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