Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip

Buffalo Chicken Wings With Chunky Gorgonzola Cheese Dip
Serves: 4-6

Prep: 30 minutes

Cook time: 30 minutes, approx
Ingredients:
For the wings:3 lbs. chicken wing portions, wing and drumettes
1 tablespoon kosher salt
1 stick unsalted butter
1 cup hot sauce, preferably Frank's, Crystal or Louisiana Hot Sauce
Chile peppers for extra spice (optional)
Canola or peanut oil, for deep-frying

For the dip:1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
2/3 cup crumbled Gorgonzola cheese (or bleu cheese)
1 tablespoon red wine vinegar
1/2 teaspoon salt
2 tablespoon minced parsley

Directions:
For at least 30 minutes or up to overnight: Toss chicken wings with the salt. Cover and refrigerate overnight, or let sit at room temperature for 30 minutes. Rinse in cold water and pat very dry.
Combine butter and hot sauce in saucepan over medium low heat. Whisking to combine. Keep warm.
Set up a deep pot for frying, about 2 inches deep. Heat oil to 375-380 degrees F. Fry wings in batches until cooked through and crisp, 5 to 7 minutes. Remove with wire strainer to a bowl, toss with hot sauce as needed.

For the Gorgonzola (or Bleu) Cheese Dip:
Whisk all dip ingredients together in a bowl and serve with wings.