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Jess Jess Wings are a dangerously good combination of buffalo sauce, blue cheese, and garlic everyone will worship you for!
- 2 dozen chicken wings (broken down into wings and drummettes, tips discarded)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Oil, for frying
- 1 cup Frank's hot sauce
- 1/2 cup unsalted butter
- 1 garlic clove, grated with a microplane (or crushed garlic)
- 1/4 cup blue cheese crumbles
- Fill a dutch oven (or heavy bottomed large pot) with 2 to 3-inches of oil. Place the pot over medium-high heat and get the oil hot. Prep your grill and get it nice and hot. (We had Sean's propane grill turned to medium-high heat.)
- Put flour, salt, and pepper in a gallon sized ziploc bag. Close the bag and give it a shake to combine everything. Add wings to the bag, and seal closed. Shake the bag to evenly coat the wings in the flour.
- Carefully drop the wings into the hot oil (You'll need to work in batches to prevent over crowding in the pot. I fry about 6 to 8 wings at a time, depending on the size of the pot.) Cook for 4 to 6 minutes, or until the wings are cooked through and the skin is golden brown. Remove wings to a paper towel lined plate.
- Melt the butter in a medium bowl. Pour in the hot sauce and whisk to combine. Add in the garlic and blue cheese crumbles, and stir together.
- Place the wings in a new gallon ziploc bag, and pour the sauce over the wings. Seal the bag and smush everything together until the wings are well coated.
- Using a pair of tongs, place the wings on the hot grill.
- Cook for 7 to 10 minutes, turning once, until the sauce has sealed onto the wings, the cheese is soft, and the wings are nice are slightly charred.
- Serve immediately.
You can use your favorite hot sauce instead of Frank's, but Frank's is the only one for me. 🙂
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