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The Best Buffalo wings with Blue Cheese Sauce


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Ingredients

2000 g

Blue Cheese Sauce

  • 50 g blue cheese, crumbled
  • 65 g Homemade mayonaise
  • 60 g buttermilk
  • 65 g sour cream
  • 20 g fresh lemon juice
  • Salt and Peper, to taste

Buffalo Wing Glaze

  • 40 g Butter
  • 160 g Sweet chilli sauce, Hot sause could also be used for spicier wings
  • pinch-1/2 tsp cayenne pepper
  • Salt and pepper, to taste

Chicken

  • 2000 g Chicken nibbles, See tips
  • Salt and pepper, to taste
  • 100 g cornflour
  • Oil for deep frying
  • 6
    30min
    Preparation 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Blue Cheese Sauce
  1. This can be prepared up to 2 days before use. 

  2. Put butterfly into bowl.  Add all Blue Cheese Sauce ingredients and whisk sp4/15 secs.

  3. Store in the fridge in a sterlised air tight container/jar until cooled. Clean and dry bowl.

  4. Chicken
  5. Preheat oven to 220 degrees.  Cover a baking tray with baking paper and a put a wire rack over the top. Set aside.

  6. In the large heavy based pan/pot add oil approx 5cm deep. Heat to approx 190 degrees.

  7. If using wings break into nibbles.  Pat down nibbles with absorbant paper. 

  8. Season nibbles with salt and pepper. In batches cover with conflour and deep fry until golden. 

  9. Place cooked nibbles on the wire rack prepared earlier and place in the oven. The nibbles will continue to brown in the oven.

  10. Continue until all nibbles are cooked.

  11. Glaze
  12. This can be made before or whilst frying nibbles. The glaze needs to be warm so I would leave it until closer to the end of the frying of the nibbles.

  13. Add butter to bowl and melt 2mins/50degrees/sp2.

  14. Add the rest of the glaze ingredients and heat 3mins/60degrees/sp1.

  15. Leave in bowl until ready to use.  If glaze has cooled reheat 1min/60degrees/sp1.

  16. Assemble
  17. Put chicken wings into a large bowl or thermoserver and drizzle glaze over chicken.  Toss nibbles in the glaze to evenly coat.

  18. Serve with blue cheese sauce to dip.

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Accessories you need

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Tip

Chicken nibbles are chicken wings that have been separated.  Tips have been removed, drumettes and flats are separated.  This can easily be done with a cleaver, poultry scissors or a large sharp knife.

As I made these for my family I used sweet chilli sauce and a pinch of cayenne pepper. If you want very spicy buffalo wings use hot sauce instead of sweet chilli and use more cayenne pepper. 

Sticks of celery go nicely with these buffalo wings.

This recipe can be easily maqde in a TM31 or TM5.

This recipe has been adapted from www.bonappetit.com/recipe/best-buffalo-wings


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • My husband loved it. It is a little bit of work,...

    Submitted by amyk11 on 15. February 2018 - 21:24.

    My husband loved it. It is a little bit of work, but super yummy. Will make again

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  • Husband favouritesI also put it in the oven...

    Submitted by NettyL on 24. June 2017 - 17:04.

    Husband favourites...I also put it in the oven instead of frying

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  • Thank you for sharing this recipe - it was a real...

    Submitted by cherlyndria77 on 30. December 2016 - 12:35.

    Thank you for sharing this recipe - it was a real hit!

    I did make a couple of little changes though with mine - as I didn't want to deep fry my wings.

    The first thing that I did differently was to steam the wingettes and drumettes for 15 minutes in the varoma and then let them cool in the fridge. Then I marinated the wings in half of the sauce for 20 minutes before putting them on a foil lined tray, and baking on the top shelf of the oven for 12 minutes per side at 200*. This made them deliciously crispy!!! I tossed in the remaining sauce (not the marinade!) before serving.


    Loved it!! I think next time I will double the blue cheese as mine was a fairly mild type. Thank you for this recipe as I've always wanted to try making buffalo wings Big Smile

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