Jess Jess Wings are a dangerously good combination of buffalo sauce, blue cheese, and garlic everyone will worship you for!
Prep Time 5minutes
Cook Time 35minutes
Total Time 40minutes
Author Julie Espy
24chicken wingsbroken down into wings and drummettes, tips discarded
1cupFrank's hot sauce
1garlic clovegrated with a microplane (or crushed garlic)
1/4cupblue 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 overcrowding 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.
You can use your favorite hot sauce instead of Frank's, but Frank's is the only one for me. :)