Buffalo style chicken drumettes, with Blue Cheese Dip

Appetizers
Written By ANNA Test Kitchen

We love a simple recipe that brings everyone together. And that’s exactly what these wings do. And dressing take it over the top.

Ingredients

2 pounds chicken wings and drumettes

½ cup Frank’s hot sauce

Sea salt

Vegetable oil for frying.

Carrots and celery sticks

Blue cheese dressing

1 tablespoon white wine vinegar

3 ounces Danish blue cheese, crumbled

1/2 cup buttermilk (1 tablespoon white vinegar with enough milk to make 1/2 cup)

1/2 cup sour cream

1 teaspoon sugar

2 tablespoons chopped Italian flat-leaf parsley

Sea salt and freshly ground pepper, to taste

Preparation

For dressing, mix all ingredients medium bowl, set aside.

Rinse chicken and pat dry with paper towel. In a large pot, heat oil to medium high heat and fry chicken in batches, about 10 minutes each batch. Test chicken to ensure meat is cooked. Drain and toss with hot sauce and salt. Serve with immediately with dressing. Serves 6-8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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