Deconstructed Buffalo Chicken Wings with Roquefort Dip Recipe


Nutrition

Cal/Serving: 184
Daily Value: 9%
Servings: 50

Low-Carb
Sugar-Conscious, Kidney-Friendly
Fat16g25%
Saturated3g15%
Trans0g0%
Carbs3g1%
Fiber0g1%
Sugars0g0%
Protein6g12%
Cholesterol29mg10%
Sodium314mg13%
Calcium62mg6%
Magnesium7mg2%
Potassium130mg4%
Iron0mg1%
Zinc1mg4%
Phosphorus79mg11%
Vitamin A90IU2%
Vitamin C1mg1%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg5%
Niacin (B3)1mg6%
Vitamin B60mg6%
Folic Acid (B9)5µg1%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E2mg8%
Vitamin K5µg7%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Canard

 

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. 

3.5
Ratings12

INGREDIENTS

  • 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

DIRECTIONS

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. 

Recipe Details

Servings: 50

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human