Creole Wings with Blue Cheese Sauce
 
Makes 6 servings
Ingredients
  • 3 pounds chicken wings
  • 1 (12-ounce) bottle Creole-style chicken marinade*
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 tablespoon Creole seasoning
  • 1 tablespoon garlic powder
  • Vegetable oil, for frying Blue Cheese Wing Sauce (recipe follows)
  • Garnish: Creole seasoning
Instructions
  1. Cut off and discard wing tips; cut wings in half at joint. In a large bowl, toss together wings and marinade. Let stand for 30 minutes.
  2. In a medium bowl, whisk together cornstarch, flour, Creole seasoning, and garlic powder.
  3. Remove wings from marinade, letting excess drip off. Dredge in cornstarch mixture, shaking off excess. Let stand for 15 minutes.
  4. In a large cast-iron Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  5. Working in batches, fry wings until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, about 4 minutes. Let drain on a wire rack over paper towels. Serve hot with Blue Cheese Wing Sauce. Garnish with Creole seasoning, if desired.
Notes
*We used Tony Chachere’s Creole-Style Chicken 30 Minute Marinade.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creole-wings-with-blue-cheese-sauce/