Buffalo-Stilton Chicken Wings

A twist of classic chicken wings for your big game party

Chef John Grainger of the 1060 Restaurant and Tailwater Lodge serves up a winning game-day appetizer your guests are sure to love: Buffalo-Stilton Chicken Wings.


½ Cup        Heavy Cream

6 oz.           High Quality Stilton Cheese (Shredded or Broken into Small Pieces)

1 Cup         High Quality Hot Sauce

½ Cup        Melted Butter

1 TBSP      Granulated Garlic

2 Dozen    Jumbo Fresh Chicken Wings (Patted Dry with Paper Towels)



Using canola or peanut oil, pre-heat your deep fryer to 350 degrees and cook the wings for 12-15 minutes until very crispy.  Make sure to shake and move the wings around in the basket from time to time to avoid sticking together. Once cooked and crispy, let the wings drain in the basket and reserve.


In a very small sauce pot, bring the heavy cream to a boil.  Add the stilton, remove from the heat and whisk until smooth.


In a large mixing bowl, add the hot sauce, melted butter and granulated garlic.  While whisking, pour in the cream/stilton mix until well blended.  Add the wings and mix well until fully coated.  Pick the wings out and place on a serving platter. Serve immediately with celery sticks.


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