Fried Buffalo Chicken Wings with Blue Cheese Dressing
  • Canola oil, for frying
  • 24 chicken wing pieces
  • 3 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp onion powder
  • Sauce:
  • ½ cup hot sauce (I used regular Frank's)
  • ¼ cup butter
  • 2 tbsp brown sugar, packed
  • 1 tbsp cider vinegar
  • Blue Cheese Dressing:
  • ½ cup crumbled blue cheese
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsps dried parsley
  • 2 tbsps lemon juice
  • 1 tsp honey
  • 1 tsp minced garlic
  • Salt and pepper, to taste
  1. Heat the oil in a deep fryer or pot until 350 degrees. Prepare a wire rack with paper or a baking sheet underneath for wings. In a bowl, mix together the cornstarch, salt and spices. Add the chicken wings and toss to coat. Fry the wings in the hot oil in batches, for about 12 minutes or until golden brown. When done, place them on the wire rack to drain.
  2. While the wings are frying, combine all sauce ingredients in a small pot. Bring them to a boil and simmer until the sauce has thickened, like a sticky barbecue sauce. Pour into a big bowl, and add the chicken wings, tossing to coat.
  3. To make the blue cheese dressing, add all ingredients to a small bowl and mix thoroughly. Refrigerate for a couple hours before serving - this will soften the parsley and allow the flavours to blend. The dressing keeps for 2-3 days in the fridge.
  4. Serve wings with beer, blue cheese dressing and football... and lots of napkins!
Lightly adapted from Ricardo (
Recipe by The Domestic Blonde at