Inside-Out Buffalo Wings

Inside Out Buffalo Wings

As far as great inventions of the last century go, we'd like to think that our Inside- Out Buffalo Wings are pretty far up on the list.

Buffalo wings and blue cheese dip are a natural and delicious combination, but not necessarily effortless. As every wing lover knows, it can be difficult to get that perfect ratio of chicken to dip. One bite may be entirely coated, while the next is overly spicy or dry. And there is, of course, the messiness factor.

>> RELATED: Browse through our best chicken wings on Food52

Frying Wings

Enter these Inside Out Buffalo Wings: Food52er foodfighter streamlines the process by including the dip while cooking. The first step is to surreptitiously slip on a coating of blue cheese before frying. Afterwards, they're topped with a classic butter, hot sauce, honey, and lemon glaze. As Amanda and Merrill put it, "with every bite, you get tangy heat, a satisfying crunch, tender meat and a seductive hint of blue cheese." What could be more appealing than that?

>> RELATED: See 10 Classic Game Day Recipes

So now that you're relieved of dipping responsibilities, you can just sit back and focus all your attention on the big game.

>> RELATED: Watch Amanda and Merrill Make the Recipe Here

Dipping Wings

>> RELATED: Pull up a chair to our virtual football-watching party for more snack ideas

Foodfighter's Inside-Out Buffalo Wings

Serves 4
4 ounces strong bleu cheese
2 ounces cream cheese
2 ounces sour cream
2 pounds chicken wings
4 tablespoons Corn Starch
2 tablespoons All Purpose Flour
1 teaspoon Pepper
1 teaspoon Salt
1/2 cup Franks Red Hot Sauce
4 tablespoons Butter
2 tablespoons Honey


1. Combine cheese and sour cream in Food Processor or Mini Prep and process to smooth spread/puree.

2. Combine Corn Starch, Flour, Salt and Pepper in a shallow dish.

3. Thoroughly dry wings using paper towels. Cover the skin/meat of each wing with a thin layer of the bleu cheese spread. Then dredge each with in the Corn Starch Mixture, making sure each wing is well covered. Refrigerate for about 30 minutes.

4. Bring 2 - 3 quarts of peanut oil to 365 degrees in a heavy pot (I use a enameled dutch oven). Fry wings in 1 pound batches for about 15 minutes until crispy. For each batch, to cooling rack over newspaper in a sheet pan.

5. Melt butter, stir in hot sauce, honey and lemon juice. Add ground cayenne or more Frank's Red Hot Sauce to taste.

6. Place wings in a wide mouth bowl and pour sauce over the top. Shake bowl gently to distribute sauce.

7. Root for the worst football team in the league, the Buffalo Bills. Not mandatory.

See a slideshow, save, and print the recipe over at Food52.

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Photos by Melanie Einzig

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