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Creamy Roquefort dip:

  • 1/2 cup Roquefort cheese, crumbled
  • 1 (3-ounce) package cream cheese, softened
  • 1/2 cup mayonnaise


  • 2 tablespoon wine vinegar
  • 1/2 cup sour cream
  • 12 chicken wings, disjointed
  • Oil, for frying
  • 1/2 cup unsalted butter
  • 1 & 1/2 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.