Hot Buffalo Wings

  • For the creamy Roquefort dip
  • 1/2 cup Roquefort cheese, crumbled
  • 1 (3-ounce) package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • 1/2 cup sour cream
  • For the chicken
  • 12 chicken wings, disjointed
  • Oil, for frying
  • 1/2 cup unsalted butter
  • 1 cup hot red pepper sauce

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 180°C. Deep fry the wings until golden and crispy, approximately 10 minutes.

In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.

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