| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup Danish blue cheese, crumbled
- 1/4 cup buttermilk
- 1/3 cup sour cream
- 1/4 teaspoon sugar
- 2 teaspoons apple cider vinegar
- Salt and freshly cracked black pepper
- 2 teaspoons Neely’s Dry Rub
- 2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- Peanut oil, for frying
- 3 pounds chicken wings, cut at joint, washed and dried
- 1 to 2 tablespoons lemon-pepper seasoning
- 4 tablespoons salted butter
- 1 clove minced garlic
- 1/2 cup hot sauce (recommend: Texas Pete’s)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Worcestershire sauce
- Carrot and Celery Sticks, for serving
Instructions
- For the dipping sauce:
- In a small bowl, mash the blue cheese into the buttermilk and sour cream. Mix in the sugar and the apple cider vinegar, and season with salt and pepper, to taste.
- For the seasoning:
- Mix the dry rub, salt, and cayenne together in a small bowl.
- Preheat deep-fryer with peanut oil to 350 degrees F.
- For the wings:
- Add the wings to a large mixing bowl and season with the lemon-pepper seasoning and toss to coat. Allow to sit for a few minutes, so flavors can permeate into the chicken.
- Add the wings to the deep-fryer and fry until cooked through and golden and crisp, 12 to 15 minutes. You may need to do this in batches.
- Meanwhile, while wings are frying, melt butter in small saucepan over medium-low heat with the garlic. Transfer to a large bowl and whisk in the hot sauce, brown sugar, vinegar, and Worcestershire sauce until combined.
- Remove wings from fryer and drain on a paper towel lined sheet tray. Immediately sprinkle with the seasoning.
- Add fried wings to the large bowl of sauce and toss until well combined and wings are well coated. Serve immediately after tossing the wings with the sauce. Serve with the blue cheese dipping sauce and celery and carrot sticks.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 971 |
| Total Fat | 87 g |
| Saturated Fat | 24 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 42 g |
| Cholesterol | 283 mg |
| Sodium | 849 mg |
| Serving Size | 1 of 6 servings |
| Calories | 971 |
| Total Fat | 87 g |
| Saturated Fat | 24 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 42 g |
| Cholesterol | 283 mg |
| Sodium | 849 mg |
Reviews
I have been making these wings for years. My daughter loves them even though she hates spicy food and the rest of us think they are perfect
Simply amazing, hot and buttery.
They were pretty good.
These wings are delicious. No tweaking needed
Hands Down, The BEST WINGS EVER!!!! After these, I will never make any other kind!!!
where do you get the neelys dry rub from
Wow,these are the best ever!!
These are the best wings EVER!!!! OMG – my son just loves this recipe and I made 3 bags of wings using this sauce and my deep fryer. This will be on my home page for easy access. Par excellent!!!
Perfect for me;-
These wings are THE BEST EVER!!!! My husband and children love them. I will never look for another recipe because this recipe is that good. I fry my wings a little longer….we like really crispy wings. Also, I just use ranch dressing for the dip. Pete’s hot sauce is great with this and I love the seasoning. This will be my go to recipe for years to come. THANKS PAT!!!!