Buffalo Wings with Hot Habanero Jack Dipping Sauce
Prep Time:
30 minutes
Cook Time:
35 minutes
Servings:
4 servings
Ingredients
  • 2 ounces (about ? cup) Tillamook Hot Habanero Jack Cheese, grated on a small grate
  • ¼ cup buttermilk
  • ? cup Tillamook Sour Cream
  • ½ cup mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • Kosher salt and freshly ground black pepper, to taste
  • Canola oil, for oiling the wire rack
  • 2 pounds whole chicken wings, separated into 2 pieces
  • 2 large egg whites
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 tablespoons Tillamook Unsalted Butter
  • ½ cup Frank's RedHot Original
  • Kosher salt and black pepper, to taste
Directions
  1. Make the hot habanero jack dipping sauce: Stir together the Tillamook Hot Habanero Jack Cheese, buttermilk, sour cream, mayonnaise, lemon juice and zest. Season with salt and pepper. Make ahead: The dressing can be made up to 2 days before, covered and chilled until ready to serve.
  2. Make the wings: Oil a wire rack set over a rimmed baking sheet. In a large bowl, mix the egg whites, baking soda and salt. Toss the wings in the egg mixture. Remove the wings, allowing the excess egg to drip off, and transfer to the wire rack. Refrigerate the wings uncovered overnight to dry out.
  3. Remove the wings from the fridge 30 minutes before cooking.
  4. Preheat the oven to 450°. Place the wings, still on the wire rack, in the oven and bake for 20 minutes. Flip the wings and continue to bake for another 10 to 15 minutes until they are crisp and golden brown.
  5. Meanwhile, in a small saucepan over medium heat, add the butter and hot sauce, and stir until the butter is melted and the sauce is warm, 2 minutes. Season with salt and pepper. Set aside and keep warm.
  6. Remove the wings and toss them in the sauce. Serve the wings hot with the habanero dipping sauce.