Garlic Hot Wings with Gorgonzola Garlic Dressing
This is a garlic lovers wing.
I say this with confidence.
Because a whole head of garlic is in this recipe..
Wings are one of my favorite go to’s....especialy boneless. Thank the lord who invented those.
And hello...it’s wing season.
BUT these are bone in making them super moist!
....and let me tell you how crispy, spicy and garlicky these ones are. All this girl ever dreamed of.
AND!! Paired with a cool gorgonzola garlic dressing.
No not blue cheese - gorgonzola. My favorite.
And it's to die for.
But if you're more of a blue cheese - go right ahead! Or if you're more of a ranch, totally cool too.
The one thing i'll never go around is the hot sauce.
Franks. Red. Hot. End of Story.
Seriously - nothing beats this when it comes to dressing a hot wing.
Except when you add loads of garlic....
You could most definately use boneless wings if you wanted for this recipe but there's just something about the traditional bone in.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: Makes 14 wings
7 wings cut in half, then tips cut (one flat wing, one drum wing)
1 c flour
1 Tbs garlic powder
1 tsp kosher salt
1 c Franks (or your favorite)
4 Tbs butter
6 garlic cloves pressed or finely minced
Gorgonzola Garlic Dressing:
1 c sour cream
1/4 c mayo
1/8 c gorgonzola crumbles
1 tsp garlic powder
1 tsp kosher salt
6 cloves of garlic pressed or finely minced
Bring out the chicken - I only used 7 wings, and store the remaining 7 in the freezer for a later use. You want the chicken to sit at room temp for about 15 minutes before frying.
First - get the dressing ready. In a food processor combine the sour cream, mayo gorgonzola, garlic powder and salt. Pulse until combined and crumbles are mixed well. Fold in the pressed garlic, set aside.
For the Hot Sauce - in a small sauce pan over medium heat add in the hot sauce, butter and pressed garlic. Stir until butter has melted then reduce heat to low, stirring occasionally.
NOW for the wings. In a deep fryer (use as you normally would) or using a dutch overn (which is what I did) pour in about 3 inches worth of oil and bring to 350 degrees.
On a plate, combine the flour, garlic powder and salt.
When oil is hot - take your wings and lightly coat them in the flour, then place in the hot oil. Don't overcrowd the pot - it will lower the heat and cause the chicken to absorb the oil if too low.
Fry the wings for about 15 minutes until browned, then drain on a rack.
Toss the wings in the hot sauce and serve immediately with dressing!!