Fried chicken wings

Ingredients:

French fries

• Deep frying oil
• 20 chicken wings, wash and dry
• 1 cup flour
• 1 teaspoon of salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper

Sauce for coating

• 1 cup hot sauce (preferably Frank's Red Hot original with cayenne pepper)
• 1 cup (220 g) melted butter at room temperature
• 1 teaspoon freshly squeezed lemon juice
• 2 tsp dried basil

Blue cheese dip

• 1 cup crumbled blue cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 0.5 cups of sour milk or kefir
• 1 teaspoon freshly squeezed lemon juice
• 0.5 tsp chopped garlic
• 0.5 tsp salt
• Freshly ground black pepper

Preparation:

1. Cut the chicken wings into thirds and discard the tips. Place the wings in a large zip-lock plastic bag or a large brown paper bag. In a small bowl, combine the flour, salt, black pepper, and cayenne pepper. Pour the seasoned flour into the bag and toss well to coat.
2. Place the chicken pieces and any excess flour on a baking sheet and spread them evenly. Let the chicken dry on the floured baking sheet for about 1 hour.
3. Preheat a deep fryer or large skillet half-filled with vegetable oil to 350°F (175°C). Drop the wings into the hot oil and fry until cooked through and crispy, about 10-13 minutes.
4. Place the wings in a large bowl with half the sauce. Toss to coat well.
5. Serve wings hot with remaining sauce and blue cheese dip.
   
   Sauce for coating:
   Yield: about 2 tbsp.
   
   Combine all ingredients in a large bowl and set aside until ready to use.
   
   
   Blue cheese dip:
   Yield: about 1.5 cups
   
   Combine all ingredients in a small bowl. Serve immediately or refrigerate, covered, for up to 1 week.