Ingredients
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¼ pound (1 stick) Unsalted Butter
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6 ounces Roquefort
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½ cup Foolproof BBQ Sauce
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½ cup Piquillo Peppers
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2 teaspoons ground Cumin
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2 teaspoons smoked Paprika
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Canola Oil
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1 cup all-purpose Flour
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Kosher Salt
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Freshly ground Black Pepper
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2½ pounds Chicken
Directions
Steps
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1
Done
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In a medium bowl, whisk together the butter and 4 ounces of the blue cheese to make a smooth, soft butter. Transfer to a serving bowl and set aside at room temperature (you want this to remain creamy but not melted). |
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2
Done
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In a blender, puree the BBQ sauce, piquillos, 1 teaspoon cumin, and 1 teaspoon paprika. Pour into a bowl large enough to hold the wings once fried. |
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3
Done
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In a deep pot, heat 3 inches of oil to 365°F. In a shallow dish, combine the flour with the remaining 1 teaspoon cumin and paprika, and season with salt and pepper. Then season the wings with salt and pepper. Dredge them lightly in the flour and fry, in batches, until golden brown and crispy, about 13 minutes. Drain briefly on paper towels, but add, while still very hot, to the BBQ mixture. Toss to coat all the wings in the sauce and transfer to a serving platter. |
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4
Done
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Dollop a little of the blue cheese butter on top to let melt. Serve the rest in a bowl on the side, and garnish with the remaining crumbled blue cheese. |
