12 chicken wings
½ cup sifted flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
Corn or vegetable oil for frying
Treasure Cave® Crumbled Blue Cheese for garnish
For the marinade:
1 cup buttermilk
½ cup Treasure Cave® Crumbled Blue Cheese
¼ cup butter
¼ cup cayenne pepper hot sauce
1 dash pepper, ground
1 dash garlic powder
For the dipping sauce:
½ cup mayonnaise
¼ cup buttermilk
¼ cup sour cream
1 splash lemon juice
Salt and pepper to taste
1 tablespoon fresh dill
1/3 cup Treasure Cave® Crumbled Blue Cheese
To make the marinade: Place the buttermilk and blue cheese in a blender and blend until smooth.
Place the chicken wings in a large bowl and combine with the buttermilk mixture until coated. Cover and refrigerate for at least 4 hours or up to overnight.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended. Set aside.
To make the dipping sauce: Place all of the sauce ingredients except the blue cheese in a food processor and blend until smooth. Transfer to a bowl and fold in the blue cheese. Set aside.
Combine the flour, paprika, cayenne pepper and salt in a small bowl. Drain the chicken wings. Put the wings into a resealable plastic gallon-sized bag. Pour the flour mixture over the chicken. Turn to toss and coat the wings until evenly coated with the flour mixture.
Heat oil in a deep skillet to 375°F. Oil should be at least 2 inches deep.
Put ½ of the wings into the hot oil and fry them for 10−15 minutes or until some parts of the wings begin to turn dark brown. Drain the wings on a paper towel−lined cookie sheet. Repeat with the remaining wings.
Place the wings in a large bowl. Pour the sauce over the wings. Toss to coat. Serve immediately with the dipping sauce.