Paula Deen Hot Buffalo Wings

Paula Deen hot buffalo wings turn 12 chicken wings, hot sauce and butter into a crispy, saucy appetizer with a creamy Roquefort dip in 30 minutes. Save this easy game day appetizer for potluck spreads, cookouts or Sunday dinner, because it's a simple deep-fried recipe with a make-ahead dip.

Toss the wings in the butter and hot sauce the moment they come out of the fryer, because the hot, crispy skin soaks the sauce right in. Wait too long and the sauce just slides off a cooled wing.

The dip mixes Roquefort, cream cheese, mayonnaise and sour cream, and it needs 2 hours in the fridge to firm up. Make it before you start frying so the wings never wait on it.

Paula Deen Hot Buffalo Wings

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calorieskcal

Wings fry until golden and crackly, then get coated in a hot, buttery sauce while they're still hot. A cool, tangy Roquefort dip on the side balances the heat.

Ingredients

• 1 cup Paula Deen Hot Sauce
  

• for frying Oil
  

• 12 disjointed chicken wings
  

• 1/2 cup Butter
  

• 1/2 cup crumbled Roquefort cheese
  

• 1 3-ounce package softened cream cheese
  

• 1/2 cup mayonnaise
  

• 1 tablespoon lemon juice
  

• 1 tablespoon wine vinegar
  

• 1/2 cup Sour cream
  

Directions

• Heat the oil: Heat the oil in a fryer or a large pot to 350°F. Use enough oil to cover the wings, then keep an eye on the temperature as you fry.
• Fry the wings: Deep fry the 12 disjointed chicken wings until they turn golden and crispy, about 10 minutes. Lift them out and keep them hot for the sauce.
• Make the dip: Cream the 1/2 cup Roquefort and the 3-ounce package of cream cheese in a medium bowl until smooth. Mix in the 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon lemon juice and 1 tablespoon wine vinegar, then chill for 2 hours.
• Make the sauce: Melt the 1/2 cup butter in a separate bowl, then stir in the 1 cup hot sauce. Heat it thoroughly so it's steaming when the wings hit it.
• Toss and serve: Toss the hot wings in the sauce right away so every piece gets coated. Pile them on a platter and serve with the creamy Roquefort dip.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I bake the wings instead of deep frying them?

You can, though the recipe is written for deep frying and that's where the crispy skin comes from. If you bake, use a hot oven on a rack over a sheet pan, and expect the skin to be a little less crackly.

Can I swap the Roquefort for blue cheese?

Yes, any crumbly blue cheese works in the dip. Roquefort is on the sharp, salty side, so a milder blue cheese gives you a gentler tang.

How far ahead can I make the dip?

The dip has to chill for at least 2 hours anyway, so making it earlier in the day works well. Keep it covered in the fridge until you're ready to serve.

Why do the wings go into the sauce right away?

Hot, freshly fried wings soak up the buttery sauce instead of letting it run off. If they cool down first, the coating turns thin and slippery.

How do I keep the wings crispy for a party?

Toss them in sauce just before serving, since the sauce softens the skin over time. If you need to hold them, keep fried wings in a warm oven and sauce them in batches.