Creamy Roquefort dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce
- In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.
- Using a fryer or a large pot, heat oil to 350 degrees F. Deep fry the wings until golden and crispy, approximately 10 minutes.
- In a separate bowl, melt the butter, add the hot sauce and heat thoroughly.
- Immediately toss hot wings into sauce. Place wings on a platter and serve with creamy Roquefort dip.