- Pillsbury Doughboy trademarked (1970)
Deconstructed Buffalo Chicken Wings with Roquefort Dip
- 2 Pounds ground chicken
- 1/4 Cup Frank's hot sauce
- 1 egg
- 1 Cup panko breadcrumbs
- 2 Tablespoons vegetable oil
- 2 Teaspoons salt
- 1 Teaspoon pepper
- 1 Cup flour
- Oil, for frying
- 50 thinly sliced celery spears
- 4 Cups Roquefort blue cheese, crumbled
- 1 Cup mayonnaise
- 1/4 Teaspoon dry mustard
- 3 Tablespoons cider vinegar
- 1/4 Cup vegetable oil
- 1/4 Cup water
- Salt and pepper, to taste
Everyone serves wings for a football game, and while we certainly love any and all versions, we liked this recipe because it was a fun — and easy — twist on the favorite dish, and the Roquefort dip can’t be beat. We were also fans because this recipe appeased some of those chicken-bone haters (you know who you are), letting them enjoy a wing, too.
In a large mixing bowl, combine the ground chicken, hot sauce, egg, and vegetable oil. Mix well. Add the panko and 1/2 of the salt, mixing until well
combined. Refrigerate the mixture for 1 hour.
Remove from the refrigerator and form into 50 small balls with an ice cream scoop or spoon. Place the balls on sheet pans lined with parchment paper and place in the freezer until balls are completely frozen, about 5 hours.
Fill a medium skillet with 3 inches of oil and heat to 350 degrees. In a bowl, combine the flour, the remaining salt, and the pepper. Dredge the frozen chicken balls in the flour mix and carefully add them in batches to the oil. Cook until golden brown, about 10 minutes. Remove the balls from the hot oil with a slotted spoon and place on a paper towel to absorb the oil. When the chicken balls have cooled, skewer each ball with one celery spear.
In a large bowl, by hand or with a mixer or Cuisinart, combine the Roquefort, mayonnaise, dry mustard, cider vinegar, and vegetable oil. Add water to
obtain desired thickness. Season with salt and pepper to taste and serve with the chicken wings.