Recipes Chicken Wings with Blue Cheese Dip 1.0 (1) 3 Reviews These classic buffalo wings pair perfectly with a creamy homemade blue cheese dip. Slideshow: More Chicken Wing Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on April 16, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients Blue Cheese Dip 1/2 cup sour cream 1/4 cup mayonnaise 1 small clove garlic, minced 1 tablespoon fresh lemon juice 1-2 tablespoons milk 4 ounces blue cheese, crumbled Kosher or sea salt, to taste Fresh cracked black pepper, to taste Chicken Wings 1/2 cup butter 4 cloves garlic, minced 1 cup hot sauce 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 2 pounds chicken wings, split Kosher or sea salt, to taste Fresh cracked black pepper, to taste 1 cup all-purpose flour, for dredging Vegetable oil (or other high flashpoint oil), for frying Directions Make the Blue Cheese Dip In a bowl, combine the sour cream, mayonnaise, garlic, and lemon juice. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve. Make the Chicken Wings Heat a saucepan over medium heat. Melt the butter and stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned. Stir in the hot sauce, Worcestershire sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked. Serve warm with blue cheese dip. Rate it Print