Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
Preparation
In a medium size
bowl, cream the Roquefort and cream cheese
until smooth. Mix in the remaining ingredients
and blend well. Chill for 2 hours.
Using a fryer or a large pot, heat oil to
350 degrees F. Deep fry the wings until
golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add
the hot sauce and heat thoroughly. Immediately
toss hot wings into sauce. Place wings on
a platter and serve with creamy Roquefort
dip.
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