Take your #gameday wings up a notch with flavorful single varietal organic hot sauces from the Clif Family Farm. Our Piccante Calabrese Hot Sauce adds just a touch of slow burn heat that is perfectly complimented by the fruity pepper flavors.
Spicy Piccante Calabrese Buffalo Wings with Point Reyes Blue Cheese Dip
Recipe by Executive Chef John McConnell
Yields: 2-4 servings
INGREDIENTS:
2 lbs chicken wings and drumettes
1 bottle Clif Family Organic Piccante Calabrese Hot Sauce
1 tsp distilled vinegar
¼ stick of unsalted butter, diced
Salt, to taste
2 qts canola oil
DIRECTIONS:
In a cast iron or enamel coated Dutch oven, preheat 2 quarts of oil to 350° F (monitoring with a candy thermometer).
While oil is heating, in a small saucepan add Clif Family Organic Piccante Calabrese Hot Sauce and distilled vinegar and warm until just about to simmer. Remove from heat and whisk in diced butter to melt and combine.
Working in batches, fry wings until well cooked and crispy (internal temperature of 165° F).
Transfer cooked wings to a sheet tray with a rack to drain off excess oil. Once all wings are cooked, transfer them to a large mixing bowl and toss with salt, followed by the Aleppo Buffalo Sauce to coat.
Serve warm with Point Reyes Blue Cheese sauce (see below) and celery sticks.
Pt. Reyes Bay Blue Cheese Sauce:
½ cup Kewpie Mayo (or preferred brand)
½ cup sour cream
½ cup Point Reyes Bay Blue Cheese, crumbled
1 tsp Worcestershire sauce
1 Tbsp lemon juice
2 Tbsp finely diced chives
2 tsp salt, to taste
In a small bowl, whisk together all ingredients until combined.